Spicy Chili Garlic Stir Fry Sauce
This Spicy Chili Garlic Stir-Fry Sauce is one I've been promising you all for quite a while now. It's a staple around here, and I LOVE the way it turns out so great, so consistently.
Spicy Chili Garlic Stir Fry Sauce
The sauce isn't overly spicy, but definitely carries a little heat. If you are super sensitive to spice, I would scale back or even omit the chili garlic sauce and the Sriracha entirely. If you can handle some heat, this is about a 3 on my scale.
This recipe is always my "go-to" for almost any stir-fry combination I can come up with. It just goes SO well with everything and is a great base for customizing according to your particular tastes and preferences.
Get all my Stir Fry Recipes here!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Soy sauce
- Mirin
- Sesame oil
- Minced garlic
- Chili garlic sauce
- Sriracha
- Brown sugar
- Ground ginger
- Cornstarch
- Canola oil
Make some Egg Rolls too!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Mix - Start by mixing together all of your sauce ingredients, and stirring well.
- Preheat - Next, get your pan nice and hot, and add a few teaspoons of oil into it.
- Stir Fry - I used broccoli as my vegetable here, but you can use whatever you'd like! Fresh is best, but I've resorted to the frozen bagged stir-fry blends in a pinch. Once the oil is almost smoking, toss in your veggies and stir stir stir!
- Flash Steam - Once the veggies are partially cooked if they are particularly hard like broccoli is, you can flash steam them by adding a few tablespoons of water into the hot pan and covering.
- Protein - Remove after about 2 minutes, and let the rest of the water cook off. Then add in your protein. I used shrimp, which cooks lightning fast. Keep stirring! Flip the shrimp over if the stirring doesn't do it for you. Once the shrimp is cooked, give your stir-fry sauce a quick stir to redistribute the cornstarch, and then pour into the pan. Keep stirring! It will thicken in about a minute. The remove from heat and serve immediately.
- Enjoy - Serve hot over steamed rice!
Serve with Steamed Jasmine Rice!
Recipe FAQ
Yes! You can mix up this stir fry sauce a couple days ahead of time and keep it in the fridge until you're ready to use it. Just give it a good stir to re-distribute the corn starch before using.
Feel free to use chicken, beef, or tofu in this dish. It is so versatile! You can go all veggie too. This sauce is incredible!
Have some Chicken Fried Rice!
More Stir Fry Recipes
- Shrimp Stir Fry
- Sesame Shrimp Stir Fry
- Chicken and Eggplant Stir-Fry
- Gochujang Chicken Stir-Fry
- Chicken and Broccoli Stir-Fry
- Honey Garlic Ginger Stir-Fry
- Korean Spicy Stir Fried Chicken and Vegetables
Pin For Later
Spicy Chili Garlic Stir Fry Sauce
Easy, delicious all-purpose Spicy Chili Garlic Stir Fry Sauce. It's one of my most popular recipes!
Ingredients
- 4 tablespoons soy sauce
- 4 tablespoons water
- 2 tablespoons mirin
- 1 teaspoon sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons chili garlic sauce
- 1 teaspoon sriracha
- 2 tablespoons brown sugar
- ½ teaspoon ground ginger
- 1 ½ tablespoons cornstarch
- 1 teaspoon canola oil
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
- Mix all ingredients together, and stir well to combine.
- Stir fry the meat and vegetables of your choice, and then pour sauce over and cook over medium-high heat until thickened, 1-2 minutes.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 57Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 640mgCarbohydrates: 9gFiber: 0gSugar: 6gProtein: 1g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Found your recipe on Pinterest (I think!) Can't wait to try it in our product Fusion Chef. It should be excellent! I'll let you know how it turns out! It looks delicious!
Yum Yum Yum!
I linked this recipe to my flood blog facebook page- so far it's the only stir fry sauce my husband says he likes better than going to a restaurant. I just made it with onions, green garlic and tons of bok choy that came in our CSA box this week. I don't want to take credit for this great recipe and hope you get some more traffic to your site. https://www.facebook.com/mostlyicookfood?fref=nf
I would like to start with letting you know that this is the first time I have ever commented on an online recipe. I am Japanese/Chinese ad grew up in Hawaii, surrounded by great food . I now live in Minnesota and love to share my cooking with everyone I know. I have a lot of family recipes for Asian food, but have not found a basic recipe for stir fries. This is a keeper! Easy to make and full of flavor. Exactly what I remember from back home.
Wow! Thanks so much, Marie. That is a wonderful compliment! Hawaii to Minnesota is quite the change! Do you like it? I grew up in Minnesota, but live near Seattle now.
This is easy, and really delicious, but not so spicy as to overwhelm the dish. I cut a little of the sriracha and it was still great. Thanks!
Thanks, Suzanne! I so appreciate hearing someone's experience in their kitchen! I'm so glad you like this. <3
This has become one of my favorite stir fry sauces! It is so versatile and easy to whip up with every day pantry items. I've made this with tofu, bell pepper, & mushrooms to beef & a frozen veggie mix. Can't wait for the next combination!
Wow! Thanks so much Taylor. That is awesome that you are enjoying this so much. Its one of my favorites too! Happy cooking!
This was amazing!!!!! Thank you for sharing your recipe! To make it a bit healthier I used low sodium soy sauce hehe oh and I added red peppers and onion with my shrimp and broccoli. So tasty!!!
That sounds amazing!! Thanks for taking the time to stop by and let me know. <3
Just discovered your beautiful blog, Nicole. I made this tonight for hubby and me, and he said it was one of my best ever! The secret really is in your fabulous sauce! I put my usual veggies in (cabbage/bell peppers/carrots/celery/broccoli/onions) and tried it with pork this time. Heavenly-- and I purposely made a large batch so I have leftovers for lunch at work tomorrow.
This is a keeper, I've shared on Pinterest, and have signed up for more of your wonderful concoctions. Keep up the great work! God bless 🙂
Wow! Thanks so much for that, Mo. You just made my day. <3
This sauce is perfect! Just right spice and flavor. Easy to make. Doubled the batch and had two meals this week, both delectable. It's now a family staple. Thank you!! (I didn't have iron so I substituted sherry and two tsp of sugar)
Thanks so much, Jen!!
Searched Pinterest for a stir fry sauce and came across yours. Thank you for the spicy-ness rating because as a spice-lover, I upped the siracha a bit. This sauce was SO delicious and really easy! Three "thumbs up" in this house. (3 out of 3 that is!)
Wow, thanks Colleen! I so appreciate that!
Is the sauce better with fresh ginger or ground?
Fresh is always better, in my opinion, but I wouldn't make a special trip for it if you didn't have any laying around.
Nicole, loved the recipe ... every one gave it 3 thumps up ... made 2 batches. Yours and me being a heat geek mine which I added mince Thai peppers ? loved it ... it’s a keeper in my house hold thx, looking forward to more keep up the good food ?
That's awesome to hear! So glad you liked it. This is our "go-to" stirfry sauce! If you haven't yet, I'd love it if you'd leave a star review up in the recipe card by clicking the stars! Thanks!
This sauce is very good. I had a bunch of spaghetti noodles leftover and was looking for something to use them for, and google suggested stir fry. I have never made stir fry before and I somehow came across this recipe, so I made this sauce. I didn't have any mirin, so I mixed a teaspoon of sugar with 2 Tablespoons of vinegar. I partially cooked some broccoli in my microwave steam cooker and cooked some chopped up chicken in a big skillet. When the chicken was done, I removed it from that skillet and put the broccoli in there and stirred it around for a few minutes until I felt like it was cooked to my liking. I put the leftover spaghetti in the skillet, along with all of the sauce, and tossed it all together and cooked it for a few minutes until was all warmed through. I used what I had on hand, so it wasn't fancy, but my husband and I both thought it tasted good!
That sounds awesome! What a good way to repurpose leftovers!