The Best Stir-Fry Sauce – a delicious recipe with Chicken Broth, Rice, Brown Sugar, Sesame Oil, Garlic, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a saucepan, combine soy sauce, chicken broth, rice wine, brown sugar, sesame oil, and garlic powder. Bring mixture to a boil over medium-high heat, stirring consistently.
2
In a small bowl, combine water and cornstarch. Slowly pour cornstarch mixture into simmering sauce. Continue to cook and stir until sauce boils and thickens.
3
To use, prepare your stir fry. In the last minute of cooking, pour the stir fry sauce over the top and stir to combine.
4
This recipe can be made ahead of time and kept in the refrigerator for up to a week.
5
Notes:
6
It's important to use both low-sodium soy sauce and chicken broth. Without, this sauce will become too salty (even for Chinese food standards).
7
Rice wine is sometimes hard to find (and/or expensive). In a pinch, I have substituted more low-sodium chicken broth for the rice wine amount in the recipe.
474
kcal
Calories
6
g
Fat
95
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2/3 cups Low Sodium Soy Sauce, 1/2 cups Low Sodium Chicken Broth, 1/3 cups Rice Wine, 3-1/2 Tablespoons Brown Sugar, and more.
Yes, The Best Stir-Fry Sauce falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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