This stir fry sauce is gluten free and packed with flavor. Take your stir fry game to new heights with this saucy delight!
If you’re like me, you appreciate a good stir fry that’s bursting with flavor and leaves you wanting more.
But here’s the thing: I’ve always had a bit of a dilemma when it comes to finding the perfect stir fry sauce that’s gluten free. I mean, who wants to miss out on all the saucy goodness just because of a pesky ingredient?
Well, fret no more, because this is the ultimate gluten-free stir fry sauce recipe!
This has been a journey filled with countless trials, taste tests, and even a few sauce-related mishaps (the pan actually catching on fire!).
But through it all, I’ve discovered a mouthwatering combination of flavors that will take your stir fry game to a whole new level.
Today, I’ll spill all the secrets and triumphs that led me to create this sauce. From ingredient swaps to the “aha” moment when everything fell into place, you’ll get an inside look into my sauce-making adventures.
So, prepare to salivate, and let’s dive into the tantalizing world of gluten-free stir fry sauce together.
First things first, I’ve carefully selected these nine ingredients.
Chicken broth is my choice for the base of our sauce. It adds savory flavor. This recipe will work with beef broth or vegetable broth if you prefer. Just be sure your broth is gluten free.
Also, a small amount of oil adds to the flavor and consistency. Personally, I love the taste of extra-virgin olive oil.
Oyster sauce is a rich syrup-like sauce made from oyster juice that contributes to the dark color of the sauce and adds a rich, savory flavor. Kikkoman has an oyster sauce that has the certified gluten free symbol on the label.
Coconut aminos are a super-healthy ingredient in the sauce. They are a nutrient-rich sap that comes from coconut blossoms and are a wonderful source of amino acids, vitamins, and minerals, and have a nearly neutral PH.
Surprisingly, they don’t have a coconut taste and are actually often used as a substitute for soy sauce.
Some stir fry sauce recipes call for rice wine, but rice wine can be fermented with wheat-based yeast so it’s not gluten free. Instead, a little sherry goes well in this sauce.
Garlic and Ginger are common aromatics in stir fry sauce, as well as, scallions and shallots. Aromatics refer to the herbs, spices, and vegetables used as a foundation of flavor.
I use white pepper which has a milder more earthy taste than black pepper. Black pepper will work in this recipe too.
Gluten free flour
We need flour to thicken our sauce. Often times corn starch is used, but I prefer flour. When we add our sauce to the stir fry ingredients in a hot pan, the flour will quickly thicken the sauce.
I tested several sauces before arriving at this one. Some recipes add up to a tablespoon of sugar. I don’t feel that it needs sugar. That’s up to you.
So, are you ready for my easy method? Grab you skillet and let’s go.
*Free printable recipe card is available at the end of the post.
In a measuring cup or bowl, stir together gluten free chicken broth with oyster sauce, coconut aminos, some oil, and white pepper.
Set this pre-mix aside.
Next in your skillet, heat a tablespoon of oil with garlic and a little ginger. Not too much. It’s can be very strong. I use ground ginger. If you prefer fresh ginger, you can grate it on the small holes of your box grater or microplane.
Now add the sherry to deglaze the pan. Then add your pre-mix and simmer for two – three minutes while the flavors meld.
Finally, make a slurry to thicken the sauce. Do this by stirring the gluten free flour into the water until dissolved and then stirring the slurry into the sauce until it thickens, about 1 minute.
Sometimes, you can add water if the sauce is too thick or more slurry if it’s too thin.
Toss in your favorite already cooked stir fry recipe and simmer so the sauce’s flavor is infused into the dish.
Pro tips and recipe notes
Are there any specific vegetables or proteins that work well with this sauce?
This versatile sauce pairs well with a variety of stir fry ingredients. I use it in my chicken and broccoli recipe.
For example, you can use it with your choice of vegetables like broccoli, bell peppers, carrots, or snap peas. It also complements proteins such as chicken, shrimp, beef, tofu, or even a medley of mixed vegetables.
Can I use this sauce for other dishes besides stir fry?
Absolutely! While this sauce is specifically designed for stir fry, it can be used as a flavorful glaze or dipping sauce for various dishes. For instance, it adds a delicious touch to grilled meat or fish, roasted vegetables, or even as a drizzle for salads.
Is it possible to adjust the spiciness of the sauce?
If you prefer a spicier sauce, you can add red pepper flakes or sriracha.
Can I prepare this sauce ahead of time?
Yes! After your sauce is cooked, allow it to cool and transfer the sauce to an airtight container and store for up to 1 week. Be sure to give it a good stir before adding it to your stir fry.
I hope you enjoy this stir fry sauce as much as I do. And if you have any questions, please reach out to me in the comments or shoot me an email. I’ll respond ASAP.
More sauce and gravy recipes
Gluten Free Mushroom Gravy You’ll want to pour this gravy on beef, chicken, potatoes, etc. Wine makes it a winner, and your family won’t believe it’s gluten free.
Italian Red Gravy This is a traditional sauce that’s simmered with lots of fried meat.
6 Super Fast Gluten Free Chicken Pan Sauces After cooking chicken in a pan, you can make a fast sauce from the drippings that are left right in the same pan. And there is no pile of dishes to clean up since everything is made in one pan.
The Ultimate Gluten Free Stir Fry Sauce
For gluten free stir fry sauce pre-mix:
For finishing the gluten free stir fry sauce:
- 1 tablespoon of oil
- 2 cloves of garlic minced
- 1/8 teaspoon of ginger
- 1 tablespoon of sherry
- 2 tablespoons of water
- 2 tablespoons of gluten free flour
For gluten free stir fry sauce pre-mix
- In a measuring cup or bowl, stir together two-thirds of a cup of chicken broth with oyster sauce, coconut aminos, a teaspoon of oil, and white pepper. Set this aside.
Finish sauce in your skillet:
- Heat a tablespoon of oil in a skillet. Add garlic and ginger. Not too much, it's very strong. Stir until garlic is tender, about 1 minute.
- Then add sherry to deglaze the pan.
- Then add the pre-mix and simmer for a 2-3 minutes as the flavors meld.
- Finally, make a slurry to thicken the sauce.In a small bowl, stir 2 tablespoons of gluten free flour into 2 tablespoons of water until dissolved and then stir the slurry into the sauce in the skillet until it thickens, about 1 minute.Toss in your favorite already cooked stir fry recipe (meat, veggies, noodles, or rice) and simmer so the sauce's flavor is infused into the dish. Yields about 1 cup of sauce
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