3-Ingredient Stir-Fry Sauce (Easy Recipe)

A homemade stir-fry sauce doesn’t need to be complicated. In fact, some of the best flavors come from the simplest combinations. With just three common pantry staples, you can create a sauce that brings new life to vegetables, chicken, beef, tofu, or noodles. Instead of relying on store-bought options, you can control flavor, salt, and sweetness precisely—tailoring every bite to your liking.

Below, I’ll share everything you need to know about making this versatile sauce from scratch. You’ll learn best practices for mixing, storing, thickening, and flavor-boosting as the crave-worthy aroma fills your kitchen.

Why Make Your Own Stir-Fry Sauce?

Bottled sauces often contain additives, unneeded sugar, and artificial flavors—not to mention a generic taste profile. With this three-ingredient recipe, you’ll notice depth and balance. You don’t need a lengthy shopping list or special equipment. You gain full control over saltiness, thickness, and sweetness, letting you adjust the sauce exactly as your dish requires.

Whether you crave a speedy weeknight dinner or want to elevate simple veggies, this basic sauce becomes an essential tool in your cooking arsenal.

What Goes Into the Sauce?

Minimalism is the beauty here. You only need three components:

Soy Sauce: The base layer—a rich, salty, fermented liquid that brings umami and color. Opt for low-sodium if you prefer less salt, or try tamari for a gluten-free version.
Honey: This adds a natural sweetness to offset the saltiness and depth of soy sauce. It also gives body and helps the sauce cling to every bite.
Cornstarch: The thickener. It turns a runny mixture rich and glossy, ensuring your stir-fry shimmers and the sauce wraps around every vegetable and piece of protein.

The Core Recipe

Ingredient	Amount
Soy sauce	1/4 cup
Honey	2 tablespoons
Cornstarch	2 teaspoons

You can scale this up or down, depending on the amount of stir-fry you’re making.

How to Make 3-Ingredient Stir-Fry Sauce

Creating this sauce is straightforward and fast. Just follow these steps:

Combine the Ingredients
Whisk soy sauce, honey, and cornstarch together in a small bowl or measuring cup. Stir until the cornstarch is fully dissolved—no lumps.
For best results, use room temperature soy sauce and honey.
Prepare Your Stir-Fry Base
Stir-fry your chosen vegetables, proteins, or noodles in a hot skillet or wok. Add aromatics if you wish, such as minced garlic or ginger.
Add the Sauce
Pour the mixed sauce directly over your cooked ingredients while the pan is hot. Stir and toss quickly to coat everything evenly.
Simmer to Thicken
Allow the sauce to bubble for one to two minutes. The cornstarch activates with heat, thickening the sauce until glossy and perfect.
Serve
Enjoy your stir-fry immediately, spooning extra sauce from the pan over rice or noodles.

Customizing Your Stir-Fry Sauce

This base is just the starting point. You can enhance or tweak the flavor to match your preferences or the ingredients in your fridge:

Add Heat: Stir in a pinch of red pepper flakes, sriracha, or a dash of chili oil.
Boost Umami: A splash of toasted sesame oil, fish sauce, or a dab of miso adds richness.
Citrus Zest: Fresh lime or orange zest brings brightness, especially if serving with seafood.
Garlic and Ginger: Add minced fresh garlic or ginger during cooking for classic Asian flavor.
Acidity: Rice vinegar or a touch of lemon juice can lighten and sharpen the sauce.

Try mixing and matching to keep dinners interesting all week long.

Stir-Fry Sauce in Action: What Can You Use It For?

The utility of this sauce stretches far beyond stir-fried vegetables. It anchors dozens of dishes, offering a balanced sweet-and-salty note.

Classic Stir-Fries

Pour over combinations like:

Broccoli, bell pepper, and snap peas
Sliced chicken breast with snow peas
Tofu cubes, mushrooms, and bok choy
Thinly sliced beef and carrots

Marinades

Use the sauce as a quick marinade. Coat sliced protein—like flank steak or boneless chicken—in the mixture, letting it soak for 20-30 minutes before cooking. This imparts flavor and helps tenderize meat.

Glaze

Brush the sauce over grilled vegetables, shrimp, or chicken skewers during the last few minutes of cooking for a glossy and savory finish.

Dipping Sauce

Serve as a dip for egg rolls, potstickers, or tempura. Simply warm the sauce in a small pan until thickened, pour it into a ramekin, and set it out for the table.

Stir-Fry Sauce Troubleshooting and Tips

Common Questions

Why is my sauce too thin?
Let it simmer a bit longer in the pan so the cornstarch can finish thickening. If it’s still too liquid, mix 1 teaspoon cornstarch with 2 teaspoons cold water and stir into the pan, then bring to a simmer again.

Why is my sauce too salty?
Dilute with a tablespoon of water or low-sodium broth. Next time, use a reduced sodium soy sauce.

Can I substitute maple syrup or agave for honey?
Yes. Both work well, especially if you want a vegan option. Adjust sweetness to taste.

Prepping for Success

Always dissolve the cornstarch fully before adding to the pan. Unmixed cornstarch can form clumps.
Mix the sauce just before using, as cornstarch settles if left sitting.
Adjust quantities based on your stir-fry volume. As a rule, this recipe covers a stir-fry serving four people.

Nutrition Notes

Stir-fry made with this sauce can be light but satisfying. Using lower-sodium soy sauce and pure honey keeps it relatively wholesome. Here’s a glance at the typical nutrition profile per serving (about 2 tablespoons of sauce):

Calories	Carbohydrates	Sugar	Protein	Fat	Salt
27	6g	4g	1g	0g	600mg

Values will fluctuate depending on ingredient choices.

Storage and Make-Ahead Tips

If you plan ahead, double or triple the batch. Store extra sauce in a tightly closed jar in the fridge for 5-7 days. The cornstarch will settle, so shake or whisk the sauce before using it again. If the sauce thickens more than you like, just add a splash of water, then reheat.

For longer storage, freeze the sauce in small portions. Thaw in the fridge and stir well before using.

Flavor Pairings and Serving Ideas

Here are some tried-and-true mixes:

Vegetarian: Stir-fried mushrooms, broccoli, carrots, and snow peas draped in sauce over jasmine rice.
Chicken and Cashew: Toss cubed chicken breast and roasted cashews with bell peppers in this sauce, finish with scallions.
Sweet Pepper Beef: Pair thinly sliced beef, sweet red peppers, and onions for a quick weeknight meal.
Shrimp and Greens: Sauté shrimp and leafy greens—like spinach or baby bok choy—add sauce just before serving.

Let your taste and seasonal produce inspire you.

If you keep soy sauce, honey, and cornstarch on hand, a balanced and flavorful stir-fry dinner is always within reach. This simple sauce ties together whatever vegetables, proteins, or grains you have. By learning to make it from scratch, you open the door to endless fast, nourishing, and diverse meals at home.

Once you try it, you may never need bottled sauce again.

3-Ingredient Stir-Fry Sauce (Easy Recipe)
Jump to Recipe