A quick and easy gluten-free stir-fry sauce, ready in just 5 minutes. Packed with bold flavors, this versatile sauce transforms your favorite stir-fried meats and veggies into a delicious, Asian-inspired meal. Perfect for weeknight dinners.

Gluten-Free Stir Fry Sauce Recipe
I love my homemade gluten-free teriyaki sauce so much that I decided to tweak it a bit for a full-fledged stir-fry sauce. The recipe is almost the same, except I used chicken broth to add more liquid. This resulted in a slightly less sticky sauce that can be cooked into your stir-fried veggies and protein.
A savory sweet sauce rich with umami flavor and a subtle spice. This sauce is bold in flavor but simple to make. It’s the perfect addition to your gluten-free Asian dishes.
Ingredients
- Gluten-Free Tamari: Similar to soy sauce, without the wheat, with all the umami flavor. If you can’t find tamari, use a gluten-free soy sauce instead.
- Cornstarch: Thickening agent for the sauce. Arrowroot powder or tapioca starch are great alternatives.
- Rice Vinegar: The acidic ingredient to cut the salty and sweet ingredients and balance the sauce.
- Sesame Oil: Adds a rich, nutty flavor to the sauce.
- Honey: To sweeten and give the sauce its signature stickiness.
- Garlic and Ginger: I used fresh garlic and ginger to enhance the freshness of the sauce. You can use garlic powder and ground ginger if you don’t have the fresh ingredients.
- Red Pepper Flakes: For a hint of heat. Add more red pepper flakes, a dash of sriracha, or freshly chopped chili for extra heat.
Tips and Suggestions
- For a thicker sauce, use slightly more cornstarch or reduce the liquid. For a thinner sauce, add a bit more broth or water.
- Stir fry sauces need a balance of salty, sweet, sour, and umami. Adjust ingredients like soy sauce, vinegar, sweetener, or chili flakes to suit your preference.
- Use the sauce to marinate chicken, beef, or tofu in a small portion of the sauce for 15–20 minutes before stir-frying. This builds layers of flavor in your dish.
- Add some peanut butter or tahini to the sauce for a creamy, nutty twist.
Serving Suggestions
I’ve been loving this sauce in a simple chicken and broccoli stir fry, but its versatility doesn’t stop there. It pairs beautifully with beef, shrimp, or tofu and works wonders with a variety of veggies like bell peppers, snap peas, mushrooms, carrots, or even zucchini.
Storage Instructions
Store unused sauce in an airtight container in the fridge for up to 1 week. Stir well before using.
You can freeze the sauce for up to 3 months. Thaw in the fridge overnight before using.
More Asian-Inspired Recipes
- Gluten-Free Bao Buns
- Gluten-Free Egg Rolls
- Gluten-Free Sweet and Sour Chicken
- Orange Reduction Sauce
- Gluten-Free Fried Rice
Gluten-Free Stir Fry Sauce
Ingredients
- 1/4 cup gluten-free tamari
- 1/4 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes, optional, for spice
Instructions
- In a small bowl, whisk together tamari, broth, and cornstarch until smooth.
- Add the rice vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes and stir to combine.
- Store in the fridge for up to 1 week or use immediately in your stir fry.
- If using immediately, add the sauce directly to your stir fry during the last 2-3 minutes of cooking. Stir constantly until the sauce thickens and evenly coats the stir fry.
Notes
- For a thicker sauce, use slightly more cornstarch or reduce the liquid. For a thinner sauce, add a bit more broth or water.
- Stir fry sauces need a balance of salty, sweet, sour, and umami. Adjust ingredients like soy sauce, vinegar, sweetener, or chili flakes to suit your preference.
- Use the sauce to marinate chicken, beef, or tofu in a small portion of the sauce for 15–20 minutes before stir-frying. This builds layers of flavor in your dish.
- Add some peanut butter or tahini to the sauce for a creamy, nutty twist.
- Store unused sauce in an airtight container in the fridge for up to 1 week. Stir well before using.
- You can freeze the sauce for up to 3 months. Thaw in the fridge overnight before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Stir Fry Sauce Step-by-Step
Grab a small bowl and whisk together ¼ cup tamari, ¼ cup chicken broth, and 1 tbsp cornstarch until smooth.
Whisk in 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp fresh minced garlic, 1 tsp fresh grated ginger, and ¼ tsp red pepper flakes (if desired).
Serve over your favorite stir-fry ingredients, and enjoy!