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Homemade Stir Fry Sauce
When it comes to preparing authentic Chinese recipes, you can’t miss the savory and healthy stir fry sauce, a building block in Chinese and Asian cooking.
Stir frying is a cooking technique you need to master and I will teach you the tips and secret ingredients to make the best stir fry sauce.
How to Make Stir Fry Sauce
Making homemade “brown sauce” is easier than you think. It calls for only a few ingredients:
- Oyster sauce
- Soy sauce
- Sugar
- Water
- Corn starch
The corn starch thickens the sauce, so the stir fry sauce clings to the meat, and every bite is bursting with deep flavors.
Corn starch is an important ingredient; it’s also used to “velvet” the protein in stir-fries, for example: chicken, pork, beef, fish or shrimp, etc. for the authentic flavors and textures in Chinese cooking.
So Many Uses
To showcase my homemade sauce recipe, I made this healthy and delicious Chicken with Broccoli and Carrots.
This recipe is the epitome of a perfect Chinese stir fry dish; the taste is subtle yet utterly scrumptious.
Master this easy recipe and you can cook just about anything and the end result will always be better than your neighborhood Chinese takeout restaurants.
Chinese Stir Fry Tips and Techniques
An authentic stir fry should never be doused in too much sauce; the sauce should barely cling to the ingredients.
For the best results, you have to mix the ingredients of the sauce in a small bowl before using. Before adding the sauce into the stir fry, quickly stir it so nothing settles at the bottom of the bowl.
Also, don’t use too much corn starch as you don’t want a thick and gooey sauce. Spatula plays a very important role in the cooking process. Use it to continuously stir and toss the ingredients in a back and forth motions.
How Many Calories per Serving?
This recipe is only 272 calories for 1/2 cup sauce, which can be used to make a dish for two people.
What Dishes to Serve with This Recipe?
This meal is best served with chicken, beef or shrimp. For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes.
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Stir Fry Sauce
Ingredients
Stir Fry Sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon corn starch
- 1/2 cup water
Chicken with Carrots and Broccoli
- 12 oz. boneless and skinless chicken breast
- 2 tablespoons cooking oil
- 4 oz. broccoli florets
- 4 oz. baby carrots
- 1/2 cup Stir Fry Sauce
Instructions
Stir Fry Sauce
- Combine all the ingredients in a sauce pan, stir to mix well. Heat up the sauce on low heat, until slightly thickened. The sauce is now ready to be use for Asian stir fry dishes.
Chicken with Carrots and Broccoli
- Cut the chicken into bite-sized pieces. Add the corn starch to the chicken, mix well so the chicken is coated with the corn starch. Set aside.
- Heat up a skillet on medium heat. When it's heated, add the oil, follow by the chicken. Cook the chicken until the surfaces turn white. (You can see from the picture below that the chicken is tender and smooth after "velveting" with corn starch.)
- Add the broccoli florets and baby carrots. Stir and toss a few times before adding the Stir Fry Sauce. Cook for 1 minute. Top the chicken with the white sesame and serve immediately.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I like Garlic Broccoli from my local chinese restaurant. The sauce has a more red than brown color and its quite spicy. Do you have any idea what is in the sauce that is red? Is there anything you suggest to make your sauce recipe spicy?
I love this recipe. I have one question; what do you use the water for? It is not referenced in the directions.
How much corn starch should we put on the chicken?
Incredible recipe! I’ve tried countless stir fry sauce recipes, never finding THE one. Well this is THE one! Most other sauce recipes are either too salty, or too sweet, or too blah, or make way too much sauce. This recipe comes together easily and perfectly. My picky family even raved about it. “What is this sauce? It tastes like from a restaurant?!” I used low-sodium soy sauce and swapped tofu for the chicken, but otherwise followed it exactly, even coating the tofu in corn starch like the recipe called for the chicken. It made it so crispy on the outside but stayed creamy on the inside–so good! I can’t recommend this recipe enough. It is a keeper and will be part of our regular rotation now. Thank you!!! p.s. And it makes exactly 3 services, just as the recipe says.
Hi Arj, thanks so much for trying my stir-fry sauce recipe. I am so glad you love it. Please try more recipes on my site, they all taste like restaurant quality and very easy! https://rasamalaysia.com/recipe-index-gallery/
Hi Bee,
First, I have to mention that everything I’ve made off your site has been a huge hit in my house which includes a very small, very picky eater. Second, can you make a large batch of this sauce ahead of time and use it as needed? If so, how long do you suppose it will last in the refrigerator?
What do you use the water for?
To make the stir fry sauce.
Does the corn starch go in both the sauce and around the chicken? Used two ways?
Yes.
We love chili do think your sauce would be suitable.
Really love your recipes
Have been using this recipe for years learned from my friend Lilly Jum who instruced me in all types of cooking.Verry happey you posted it on your web site .Mickey
Hi Bea can you use fish sauce I have a whole up open bottle or must I get the oyster sauce??? Oh an everything you post is outstanding an delish kudos to you!!!
This was easy to make and excellent! Thanks for sharing this great recipe!