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
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.
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.
More keto sauce recipes to try
Keto Stir Fry Sauce
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
Nutrition
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.
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
Thanks, Lindsay!
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. 🙂
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!
Ideas for a substitute for fish sauce?
There are vegan fish sauce substitutes if you like
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?
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.
Can I use guar gum instead of xanthem?
I haven’t tried but feel free to experiment and see 🙂
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 👍🏻
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! 😊❤️🧀