Keto Stir Fry Sauce

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5 from 324 votes
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This recipe for a keto stir fry sauce hits all the flavor sensations- sweet, salty, slightly spicy and SO delicious! Made with just 5 ingredients, add it to your favorite stir fry and have dinner ready in 10 minutes! 

keto stir fry sauce

Keto Stir Fry Sauce

This keto stir fry sauce recipe is something you’ll be making weekly. It will soon become part of your dinner rotation and one that you will pass on throughout the family! 

This sauce is- 

  • Made with minimal ingredients, but extremely flavorful ones! 
  • Slightly spicy, slightly sweet, and easy to customize. Want it sweeter? Add more sweetener. Want a spicy kick? Add some chili sauce or hot sauce! 
  • Ready in two minutes, so you don’t need to waste time letting it thicken, and start prepping your vegetables and protein of choice!
  • Super versatile and works with every kind of protein out there, including chicken, shrimp, beef, or even tofu. 

I use this multipurpose sauce multiple times a week, and my go-to is my favorite keto stir fry– It is so satisfying!

How do you make a keto stir fry sauce? 

The Ingredients

  • Chicken or vegetable broth– Instead of using water, using broth will make the sauce even more flavorful. It also cuts out any salt, pepper, or spices. 
  • Soy sauce– Standard soy sauce or gluten free soy sauce. Do not use dark or flavored soy sauce, as their flavors can be quite overpowering and often contain added sugars and carbs. 
  • Fish sauce– Adds a delicious and umami flavor to the overall stir fry sauce. Don’t worry about any fish flavors or tastes, as it is not evident at all. 
  • White vinegar– Adds an overall tanginess and helps the sauce stick to the protein and vegetables. Apple cider vinegar can also be used. 
  • Granulated sweetener of choice– Every good stir fry sauce needs some sweetness to balance out all the salty flavors. To keep it low carb, use a keto powdered sugar or brown sugar substitute
  • Xanthan gum– Optional, but adding a dash of xanthan gum thickens the sauce considerably. 

The Instructions

In a small bowl, whisk together all the ingredients until combined. 

To add to a stir fry- Cook your protein and vegetables until tender. Pour the sauce over them in the pan and cook for 4-5 minutes, until the sauce is bubbling and has reduced. 

keto stir fry

Dietary and flavor variations

Switch up the ingredients to make them suitable for various diets or some fun flavors!

  • Make it vegan! You can easily get vegan chicken broth or if you’d prefer, stick to a plant based vegetable stock. 
  • Make it gluten free! Use gluten free chicken stock, gluten free soy sauce (or tamari) and gluten free fish sauce. 
  • Spicy stir fry sauce– Add 2 tablespoons of hot chili sauce or 1/4 cup of mild chili sauce. 
  • Healthy stir fry sauce– Use low sodium stock and low sodium sauces. 
  • Garlic stir fry sauce– Add 2 tablespoons of minced garlic (on top of any garlic you add to the actual stir fry).

Make ahead and freezing stir fry sauce

  • To make ahead: Sauce can be made up to three days in advance. 
  • To freeze: Place prepared sauce in a shallow container and store in the freezer for up to 2 months. The sauce must be thawed completely and brought to room temperature before adding it to a stir fry. 

low carb stir fry sauce

More keto sauce recipes to try

keto stir fry sauce

Keto Stir Fry Sauce

5 from 324 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 brown sugar substitute or granulated sweetener of choice
  • 1/2 teaspoon xanthan gum

Instructions 

  • In a large mixing bowl, whisk together all the ingredients until combined.
  • Add it to your favorite stir fry once the veggies and protein have been mostly cooked.

Notes

TO MAKE AHEAD: Sauce can be made up to three days in advance. 
TO FREEZE: Place prepared sauce in a shallow container and store in the freezer for up to 2 months. The sauce must be thawed completely and brought to room temperature before adding it to a stir fry. 

Nutrition

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

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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. 🙂