This Spicy Chili Garlic Stir-Fry Sauce is a long-time favorite and a kitchen staple. It consistently turns out flavorful and balanced—spicy, garlicky, and slightly sweet—making it an excellent go-to sauce for almost any stir-fry.
Spicy Chili Garlic Stir Fry Sauce
This sauce carries a gentle heat—enough to add a pleasant kick without overpowering the dish. On a scale of 1 to 10 for spiciness, it’s around a 3. If you are very sensitive to spice, reduce or omit the chili garlic sauce and Sriracha. For everyone else, it adds bright, savory depth that pairs well with vegetables, chicken, beef, shrimp, or tofu.
It’s versatile, quick to mix, and an ideal base for customizing to your taste. Use it as written or tweak the sweetness, acidity, or heat to suit the ingredients you’re cooking with.
Browse stir-fry recipe ideas and pairings in the recipe notes below.
Recipe Shopping List
Here are the pantry items and fresh ingredients you’ll need to make this stir-fry sauce and a simple stir-fry. For exact measurements, see the ingredient list in the recipe card below.
- Soy sauce (regular or low-sodium)
- Mirin or a mild rice wine
- Sesame oil
- Minced garlic
- Chili garlic sauce
- Sriracha or another hot sauce (optional)
- Brown sugar
- Ground ginger
- Cornstarch
- Neutral oil for cooking (canola, vegetable, or similar)
Want sides? Try egg rolls or jasmine rice with this sauce.
How To Make This Recipe
Below is a concise overview of the cooking process. The full ingredient measurements and a printable recipe card are included further down.
- Mix: Combine all sauce ingredients in a bowl and whisk or stir until the cornstarch and brown sugar are fully dissolved. This ensures even thickening when added to the hot pan.
- Preheat: Heat a wok or large skillet over medium-high to high heat. Add a small amount of neutral oil and let it get hot but not smoking.
- Stir-fry vegetables: Add vegetables (broccoli, bell peppers, snap peas, carrots, etc.) and stir frequently. Fresh vegetables work best, but frozen stir-fry mixes are fine if thawed and patted dry.
- Flash steam if needed: For denser vegetables like broccoli or carrots, add a tablespoon or two of water and cover briefly to steam until just tender-crisp. Uncover and let excess moisture evaporate.
- Cook protein: Push vegetables to the side and add your chosen protein (shrimp, chicken, beef, or tofu). Cook until just done—shrimp and thin-sliced proteins finish quickly. Stir continuously to ensure even cooking.
- Finish with sauce: Give the sauce a quick stir (to remix the cornstarch), pour it over the hot ingredients, and cook for 1–2 minutes until the sauce thickens and coats the vegetables and protein.
- Serve: Remove from heat and serve immediately over steamed rice or noodles. Garnish with sesame seeds or sliced green onions if desired.
Serve with steamed jasmine rice for a classic pairing.
Recipe FAQ
Yes. You can mix the sauce up to 2–3 days ahead and keep it refrigerated in an airtight container. Before using, stir or whisk to re-disperse the cornstarch, which may settle over time.
This sauce works with chicken, beef, shrimp, tofu, or all vegetables. To change the flavor profile, adjust the sugar for sweetness, add more mirin or a splash of rice vinegar for brightness, or increase chili garlic sauce and Sriracha for extra heat.
Try other stir-fry ideas such as shrimp stir-fry, sesame shrimp, or chicken and broccoli.
More Stir Fry Recipes
- Shrimp Stir Fry
- Sesame Shrimp Stir Fry
- Chicken and Eggplant Stir-Fry
- Gochujang Chicken Stir-Fry
- Chicken and Broccoli Stir-Fry
- Honey Garlic Ginger Stir-Fry
- Korean Spicy Stir-Fried Chicken and Vegetables
Spicy Chili Garlic Stir Fry Sauce
Easy, versatile, and flavorful Spicy Chili Garlic Stir Fry Sauce—perfect for quick weeknight meals and adaptable to many proteins and vegetables.
Ingredients
- 4 tablespoons soy sauce
- 4 tablespoons water
- 2 tablespoons mirin
- 1 teaspoon sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons chili garlic sauce
- 1 teaspoon Sriracha (optional)
- 2 tablespoons brown sugar
- ½ teaspoon ground ginger
- 1½ tablespoons cornstarch
- 1 teaspoon canola oil
Instructions
- In a small bowl, whisk together soy sauce, water, mirin, sesame oil, minced garlic, chili garlic sauce, Sriracha (if using), brown sugar, ground ginger, and cornstarch until smooth and fully combined.
- Heat a large skillet or wok over medium-high heat and add canola oil. When the oil is hot, stir-fry your chosen vegetables until they begin to soften.
- If using firm vegetables like broccoli or carrots, add a tablespoon or two of water and cover briefly to steam them until crisp-tender. Uncover and allow any excess water to evaporate.
- Add protein (shrimp, chicken, beef, or tofu) and continue stir-frying until the protein is cooked through.
- Stir the sauce again to re-incorporate the cornstarch, then pour it into the pan. Stir constantly as the sauce thickens and coats the ingredients, about 1–2 minutes.
- Remove from heat and serve immediately over steamed rice or noodles. Garnish with sesame seeds or sliced green onions if desired.
Nutrition Information (per serving)
Yield: 6 | Serving Size: 1
- Calories: 57
- Total Fat: 2g
- Saturated Fat: 0g
- Trans Fat: 0g
- Unsaturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 640mg
- Carbohydrates: 9g
- Fiber: 0g
- Sugar: 6g
- Protein: 1g
Nutrition data is an estimate. Consult a trusted source for medical or dietary needs.