Skip the takeaway: 7 healthy stir-fry sauces to make at home
That Friday night craving hits hard. You want something tasty, something satisfying, something that reminds you of your favourite Chinese takeaway. But maybe you’re trying to eat healthier, save money, or avoid the guilt that comes after polishing off a greasy container of sweet and sour chicken.
Making your own stir-fry sauces at home is easier than you think, and the results are often better than what you’d get from a takeaway. These homemade stir-fry sauces use simple ingredients you probably already have in your kitchen, contain less oil, salt and sugar than shop-bought versions, and give you complete control over what goes into your food.
Why make your own stir-fry sauces?
Most takeaway sauces are loaded with sugar, salt, and oil. A single serving of sweet and sour sauce from a typical Chinese restaurant can contain over 15 grams of sugar, that’s nearly four teaspoons.
When you make sauces at home, you control every ingredient. You can reduce the salt, swap refined sugar for natural sweeteners like honey, and skip the artificial colours and thickeners.
Most of these stir-fry sauces take less than five minutes to whisk together, and many can be stored in the fridge for up to a week.
Sweet and sour sauce
This classic takeaway favourite gets a healthy makeover with less sugar and more real fruit flavour.
Ingredients:
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon tomato purée
- 1 tablespoon soy sauce (low sodium)
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, crushed
- 1 tablespoon of cornflour
- 2 tablespoons water
Mix the cornflour and water in a small bowl to create a slurry. Combine all other ingredients in a saucepan over medium heat. Stir in the cornflour mixture and cook for 2-3 minutes until the sauce thickens. The result is a glossy, tangy sauce with just the right amount of sweetness.
This healthy stir-fry sauce pairs beautifully with chicken, prawns, or chunks of firm tofu. Toss it with bell peppers, pineapple chunks, and onions for a restaurant-quality meal at home.
Teriyaki sauce
Traditional teriyaki sauce is surprisingly simple – just four ingredients that create something magical when combined. This is one of my favourite stir-fry sauces!
Ingredients:
- 4 tablespoons soy sauce (low sodium)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon fresh ginger, grated
Whisk everything together in a small bowl. That’s it. No cooking required, though you can warm it gently in a pan if you prefer it hot.
The beauty of homemade teriyaki lies in its balance. Use it with salmon, chicken thighs, or mushrooms for an umami-rich meal that feels both comforting and sophisticated.
Black bean sauce
Black bean sauce brings deep, savoury flavours to beef, vegetables or anything you fancy.
Ingredients:
- 2 tablespoons fermented black beans, rinsed and chopped
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon oyster sauce (or mushroom sauce for vegetarian option)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornflour
- 2 tablespoons water
Rinse the fermented black beans under cold water and roughly chop them. Mix cornflour and water to create a slurry. Heat a pan over medium heat, add garlic and ginger, and stir for 30 seconds. Add the black beans, soy sauce, and oyster sauce. Stir in the cornflour mixture and cook until thickened. Finish with sesame oil.
This sauce transforms simple ingredients like beef strips and peppers into something restaurant-worthy. The fermented black beans might sound intimidating, but they’re available in most Asian grocery stores or the world food area of larger supermarkets and keep for months in the fridge.
Honey garlic sauce
Sometimes you want something that’s sweet and savoury, honey soy sauce is one of those stir-fry sauces that fills this perfectly.
Ingredients:
- 3 tablespoons honey
- 2 tablespoons soy sauce (low sodium)
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon cornflour
- 2 tablespoons water
- 1/2 teaspoon chilli flakes (optional)
Create your cornflour slurry with the water. Heat a small pan over medium heat and sauté the garlic for about one minute until fragrant. Add honey, soy sauce, and vinegar. Stir in the cornflour mixture and cook until the sauce becomes sticky. Add chilli flakes if you like a bit of heat.
This fakeaway recipe works brilliantly with chicken wings, pork tenderloin, or even roasted vegetables. The sauce clings to everything it touches, creating those satisfying sticky bits that make you want to lick your fingers.
Cashew cream sauce
Not all Asian-inspired sauces need to be soy-based. This creamy cashew sauce brings richness without dairy, making it perfect for those who are lactose intolerant or have a dairy allergy.
Ingredients:
- 1/2 cup raw cashews, soaked for 2 hours
- 1/2 cup water
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic
- 1 teaspoon sesame oil
Drain and rinse the soaked cashews. Blend all ingredients in a food processor or blender until completely smooth. Add more water if needed to reach your preferred consistency.
This sauce brings a different texture to your healthy stir-fry and is good with chicken and broccoli or mixed vegetables.
Spicy peanut sauce
Peanut sauce might not be traditionally Chinese, but it’s become a takeaway favourite that’s easy to recreate at home.
Ingredients:
- 3 tablespoons natural peanut butter (smooth or crunchy)
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1-2 teaspoons sriracha or chilli sauce
- 2-3 tablespoons warm water
Whisk the peanut butter with the warm water until smooth. Add remaining ingredients and whisk until well combined. Adjust the water to get your preferred consistency – some people like it thick, others prefer it more sauce-like.
This sauce is fantastic with chicken satay-style strips, but it also works beautifully with vegetables like peppers, sugar snap peas, and carrots.
Ginger soy glaze
Sometimes you want something that lets the natural flavours of your ingredients shine through. This is one of the stir-fry sauces that does this perfectly.
Ingredients:
- 3 tablespoons soy sauce (low sodium)
- 1 tablespoon honey
- 2 teaspoons fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
Simply whisk everything together. No cooking required, though you can warm it gently if you prefer.
This sauce works particularly well with fish, prawns, or delicate vegetables like asparagus and sugar snap peas. Simple and easy!
Tips for success with homemade stir-fry sauces
Making great fakeaway recipes isn’t just about the sauce – though that’s a big part of it. Here are some tips to ensure your homemade stir fries rival any takeaway:
Prep everything first. Stir-frying happens fast, so have all your ingredients chopped and your sauce mixed before you heat the pan.
Use high heat. A hot pan creates the “wok hei” – that slightly smoky flavour that makes restaurant stir fries taste special.
Don’t overcrowd the pan. Cook in batches if necessary. Too much food in the pan creates steam instead of that perfect seared flavour.
Add sauce at the right time. Pour your sauce around the edges of the pan, not directly onto the food. This helps it heat quickly and coat everything evenly.
Taste and adjust. Homemade sauces are forgiving. Too salty? Add a splash of water or vinegar. Not sweet enough? Drizzle in a bit more honey.
Storing and using your stir-fry sauces
Most of these homemade sauces will keep in the fridge for up to a week in sealed containers. The cornflour-thickened ones might separate slightly, but a quick whisk brings them back together.
You can also freeze portion-sized amounts in ice cube trays for quick weeknight meals. Just thaw what you need and you’re ready to cook.
These sauces aren’t limited to stir fries either. They work brilliantly as marinades, dipping sauces, or even salad dressings when thinned with a little extra water or vinegar.
Essentials for the Shopping List
Stock your cupboards with low-sodium soy sauce, rice vinegar, sesame oil, honey, and cornflour, and you’ll be able to whip up most of these sauces without a special shopping trip.
Fresh ginger and garlic are game-changers in homemade sauces, so keep them in your fridge. They last for weeks and make such a difference in flavour.
The next time that takeaway craving hits, try one of these healthy stir-fry sauces instead. Who knows? You might find that your homemade versions become your new favourites, making those expensive takeaway menus a thing of the past.
What are your favourite stir-fry sauces? Do you have any you recommend? Have you tried any of these stir-fry sauces at home? Let me know in the comments below.
