Description
A flavorful and easy homemade stir fry sauce combining soy sauce, chicken broth, honey, garlic, and ginger, thickened with cornstarch for a perfect glossy finish. Ideal for enhancing any stir-fried vegetables, meats, or tofu with a balanced sweet and savory taste.
Ingredients
Stir Fry Sauce Ingredients
- 1/4 cup soy sauce
- 1/3 cup low sodium chicken broth
- 3 tablespoons honey
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- 1 tablespoon cold water
Instructions
- Combine sauce ingredients: Place the soy sauce, low sodium chicken broth, honey, minced garlic, minced ginger, black pepper, and salt into a pan set over medium heat. Stir gently to mix.
- Simmer the mixture: Bring the pan contents to a simmer and allow it to cook for 2-3 minutes so the flavors meld and the sauce begins to develop.
- Mix the cornstarch slurry: In a separate small bowl, whisk together the cornstarch and cold water until smooth and fully combined to avoid lumps in the sauce.
- Thicken the sauce: Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly. This gradual addition prevents clumping and ensures even thickening.
- Bring to boil and finish: Increase the heat and bring the sauce to a boil. Cook for 1 minute or until the sauce thickens to your desired consistency. Remove from heat and serve immediately or refrigerate for later use.
Notes
- Use low sodium chicken broth to keep the saltiness balanced and controlled.
- The sauce thickens quickly once the cornstarch slurry is added, so keep stirring to avoid lumps or burning.
- This sauce is versatile and can be stored in the fridge for up to a week in an airtight container.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the honey amount based on your preferred sweetness level.
