This homemade stir fry sauce is packed with flavor and freshness, making it a quicker and tastier option than takeout!
INGREDIENTS
- ½ cup chicken broth
- ½ cup low sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon minced or grated ginger
- 3 cloves minced or pressed garlic
- 1 tablespoon cornstarch
- ½ teaspoon crushed red pepper flakes
INSTRUCTIONS
- In a bowl or mason jar with a lid, combine all ingredients. Whisk or shake the jar to mix everything together.
- Use immediately or store in an airtight container in the refrigerator for up to one week.
NOTES
- Chicken broth: You can substitute vegetable broth if preferred.
- Thicker sauce: To make the sauce thicker, add up to 1 tablespoon of additional cornstarch.
- For stir fry: Cook 1 pound of protein and about 6 cups of fresh vegetables. Combine everything in the pan, add 1 cup of stir fry sauce, and cook until the sauce thickens, about 3 minutes. Serve over cooked rice.
NUTRITION (PER ½ CUP SERVING)
- Calories: 83
- Carbohydrates: 14g
- Protein: 3g
- Fat: 2g
- Saturated Fat: 0.3g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Cholesterol: 1mg
- Sodium: 1262mg
- Potassium: 144mg
- Fiber: 0.4g
- Sugar: 9g
- Vitamin A: 75IU
- Vitamin C: 1mg
- Calcium: 17mg
- Iron: 1mg
