Keto Stir Fry Sauce

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5 from 339 votes
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My keto stir fry sauce recipe is sweet, savory, and umami-forward. It ticks all the boxes, and my whole family loves using it on everything! 2 grams of net carbs. 

keto stir fry sauce

Need more low carb sauce recipes? Try my keto teriyaki sauce, sugar-free ketchup, or keto pizza sauce next. 

Table of Contents
  1. Why I love this recipe
  2. Key Ingredients
  3. How to make keto stir fry sauce
  4. Arman’s recipe tips
  5. More Asian-inspired keto recipes
  6. Keto Stir Fry Sauce (Recipe Card)

My keto stir fry recipe is a regular player in our weekly dinner rotation, and if you know anything about stir fries, you know the trick comes down to having the perfect sauce.

Now, most stir fry sauces are either flavor-lacking or sugar-laden. But it doesn’t have to be that way. My homemade stir fry sauce has the same complex, savory, umami flavors as an authentic Asian sauce, but with a fraction of the carbs and calories!

Why I love this recipe

  • Made with 6 simple ingredients. I made sure there were no overly complicated or niche ingredients required. 
  • Incredible taste. It’s sweet yet salty, with savory and umami notes–like an authentic Asian sauce should be. 
  • It’s fast. The xanthan gum thickens the sauce, so you don’t even have to simmer it. 
  • Versatile. Don’t let ‘stir fry’ fool you; we routinely use this sauce as salad dressing and as a marinade for our favorite proteins!

Key Ingredients

  • Chicken or vegetable broth. I tried using both broth and water, and I preferred the added flavor of broth. 
  • Soy sauce. Use any gluten-free soy sauce, tamari, or coconut aminos. 
  • Fish sauce. This gives the sauce its umami flavor. Since we’re using such a small amount, it will have zero ‘fishy’ flavor whatsoever. 
  • White vinegar. Adds tanginess and helps the sauce stick to the protein and vegetables. Apple cider vinegar or unsweetened rice vinegar also works. 
  • Granulated sweetener. For essential sweetness and to balance the other flavors. I like to use keto brown sugar, but allulose is another good option as it dissolves exactly like sugar. 
  • Xanthan gum. Optional, but adding a dash of xanthan gum thickens the sauce while adding very few extra carbs. 

How to make keto stir fry sauce

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Mix. Combine all ingredients in a small bowl or mason jar and mix until smooth. 

Step 2- Use. Add the sauce to keto chicken stir fry, or drizzle it over your favorite veggies or protein once they’re mostly done cooking. 

keto stir fry

Arman’s recipe tips

  • Salad dressing. If you want to use this sauce as a dressing, I suggest skipping the xanthan gum and adding a splash of sesame oil to thin it out. 
  • Enhance the aromatics. Whisk freshly minced garlic, ginger, and green onions for a fresher flavor.
  • Spice it up. Whisk in ¼ teaspoon of red pepper flakes. 
low carb stir fry sauce

More Asian-inspired keto recipes

keto stir fry sauce

Keto Stir Fry Sauce

5 from 339 votes
This recipe for a keto stir fry sauce is perfect to add to your favorite veggies and protein for a delicious 10 minute dinner! Sweet, salty, slightly spicy, and made with 5 ingredients!
Servings: 4 servings
Prep: 1 minute
Cook: 1 minute
Total: 2 minutes

Ingredients  

  • 1/2 cup chicken broth or any broth of choice
  • 3 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon white vinegar
  • 2 tablespoon keto brown sugar or granulated sweetener of choice
  • 1/2 teaspoon xanthan gum

Instructions 

  • In a large mixing bowl, whisk together the chicken broth, soy sauce, fish sauce, white vinegar, keto brown sugar, and xantham gum.
  • Add it to your favorite stir fry once the veggies and protein have been mostly cooked.

Notes

Ways to use this sauce
Storage instructions
TO STORE AND MAKE AHEAD: Prepare the sauce as directed and store it in an airtight container for up to 3 days. 
TO FREEZE: Store the sauce in a freezer-safe container in the freezer for up to 3 months. 
TO REHEAT: Warm the sauce in a pan over medium-high heat for 5-6 minutes or microwave it for 10-15 seconds.

Nutrition

Serving: 1servingCalories: 13kcalCarbohydrates: 1gProtein: 2gFat: 1gSodium: 1226mgPotassium: 66mgFiber: 1gVitamin A: 1IUVitamin C: 2mgCalcium: 7mgIron: 1mg
Course: Appetizer
Cuisine: Asian
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    I LOVE this recipe thank you so much! The ingredients are clean and it’s so easy no more buying bottled sauce full of chemicals. Thank you so much!

  2. 5 stars
    This sauce was soo good and super easy! It’s my go-to for stir fry steak n veggies now.
    Thanks for the recipe bro 👍🏻

    1. 5 stars
      Bro. Your recipes never let us down. I let them sit out for 72 hours as recommended and that was perfect. They’re perfectly crunchy this way. My husband was happy to burn his fingers trying to eat these up before they were even cooled lol. This will be yet another regular around here. Thanks again Arman! 😊❤️🧀

  3. 5 stars
    Arman – this is a great sauce!! Used it for a quick chicken and mushroom stir fry. My husband normally hates my stir fry because I just wing it and dump in whatever….so I made your sauce instead and he loved it! 😀

    For those who have trouble with the xanthan gum, sprinkle it on the liquid and let it bloom, then whisk.

  4. 5 stars
    Hi Arman,
    This recipe is great! I had to skip the fish sauce due to having heart disease. Any suggestions for a substitute that is low sodium?

  5. 5 stars
    This was amazing! Better than any other Chinese stir-fry that I’ve tried. I had the same issue with the xanthan gum clumping but one it was in the pan it all came together. I will be checking out more of your recipes and I just followed you on Pinterest! Thank you!

  6. 5 stars
    I could not get the xanthan gum to mix. It stayed clumpy. But once I added it to my stir fry it wasnt noticeable. Great sauce! I just had full carb chinese two days ago and this was better!! Thank you

    1. Hi Lindsay, according to the directions on Bob’s Red Mill Xanthan Gum, mixing it with a little bit of oil works best for no clumping. 🙂

      1. 5 stars
        Absolutely delicious.
        This is the only stir fry sauce I use now.
        So tasty and simple ingredients that you have on hand and so easy to put together.
        Thank you for this wonderful recipe.