Gluten Free Stir Fry Sauce

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I love this healthy gluten free stir fry sauce since it brings together savory and lightly sweet coconut aminos with fresh garlic and ginger. I can make it in about 12 minutes, which makes it perfect for busy nights. I usually toss it with vegetables, tofu, or chicken for a quick dinner that my whole family enjoys, and it is naturally soy free as well.

I like making stir fry for an easy, flavorful family dinner, but most sauces and soy sauces aren’t gluten free or soy free, which makes them tricky for anyone with sensitivities. Since it’s hard to find a pre-made gluten free option at the store, I created my own sauce using simple pantry staples and classic Asian flavors that instantly take a basic dish to the next level.

This healthy Asian sauce uses coconut aminos instead of soy, making it gluten free and soy free for everyone to enjoy. I love using it for veggie stir fries with snap peas, bell peppers, broccoli, and mushrooms, or for chicken stir fry, simmering the sauce to thicken and serving with rice. It’s also great as a marinade, dressing, or dip, and works well in recipes like thai basil eggplant or frozen vegetable stir fry.

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🥘 Ingredients

I love this healthy stir fry sauce recipe because it only uses a few simple ingredients. The flavors come together perfectly for a classic taste, all without soy or gluten. Here’s a step-by-step guide to making it from scratch.

Broth: I use vegan chicken broth as the base for this easy stir fry sauce. You can also use vegetable broth, regular chicken broth, or beef broth, and I sometimes use bone broth if I want a higher protein option.

Coconut Aminos/Tamari: I avoid regular soy sauce because it contains wheat and isn’t safe for anyone with gluten sensitivities. I use coconut aminos as a soy-free, gluten-free option, which works well for anyone with food allergies.

Minced Garlic and Ginger: I always add garlic and ginger to my gluten free vegetable stir fry sauce for the best flavor.

Sesame Oil and Vegan Fish Sauce: I use sesame oil, which is made from sesame seeds and is common in Asian recipes. Sometimes I choose toasted sesame oil for a richer flavor. The fish sauce adds a salty, umami taste, but since it isn’t vegan, I use a vegan fish sauce or a vegan oyster sauce to keep the recipe plant-based.

Coconut Sugar: If I want to add a touch of sweetness to this soy-free sauce, I stir in some coconut sugar for a subtle boost. I sometimes use maple syrup or brown sugar instead, or skip it entirely if I want the sauce to be sugar-free.

Red Pepper Flakes: I like to make this sauce spicy by adding red pepper flakes or chili flakes.

Arrowroot Powder: I use arrowroot to create a thick stir fry sauce with the perfect glaze for vegetables, proteins, and noodles.

🔪 How To Make

I love how simple it is to make a DIY stir fry sauce! Here’s how I make it from scratch:

Mix Ingredients: I mix all the ingredients, except the arrowroot powder, in a saucepan and bring it to a boil.

Make Arrowroot Mix, Add To Sauce: I reduce the heat and, in a small bowl, mix the arrowroot powder with half a tablespoon of cold water to make a slurry. I then pour the slurry into the simmering sauce, whisking constantly to prevent any lumps from forming.

Simmer: I let the sauce return to a gentle simmer and cook it for another four to five minutes, stirring constantly to keep it smooth.

Let Cool: Once my soy-free Asian sauce has thickened, I remove it from the heat and let it cool before transferring it to a jar for later use. I like to serve it by tossing it with teriyaki vegetables stir fry and enjoy every bite.

📖 Variations

Here are a few of my favorite ways to mix it up and explore different versions of this gluten-free stir fry sauce.

Vegan Option: It’s so easy for me to make a gluten free vegan stir fry sauce by swapping the fish sauce for a vegan alternative. I use this flavorful Asian sauce for vegetables, tofu, or any of my favorite plant-based dishes.

Pineapple: Inspired by pineapple teriyaki, I like to elevate my gluten free stir fry sauce by adding pineapple right into it. Fresh or frozen diced pineapple both work well and give the sauce a naturally sweet and tangy flavor that pairs perfectly with tofu or veggies.

Tangy Flavor: For extra tangy flavor, I like adding rice vinegar or apple cider vinegar to my stir fry glaze. Sometimes I switch it up with a splash of rice wine vinegar or even a squeeze of fresh lime or lemon juice for a bright, citrusy kick.

🍽 Serving Suggestions

I like serving this gluten free stir fry sauce with tofu meatballs or tofu skewers. The sauce sticks well to the tofu and gives it a rich, savory flavor. I usually toss the tofu meatballs in the sauce right after cooking so they soak it up, or brush it on the skewers while grilling for a slightly caramelized finish.

I also love using this sauce with my indian asparagus stir fry or my thai basil eggplant stir-fry. It clings perfectly to asparagus, bell peppers, basil, and eggplants, turning a simple veggie stir-fry into a flavorful, restaurant-style meal.

🧊 Storage Directions

Refrigeration: I store this sauce in a sealed jar in the fridge, and it keeps for up to 7 days. 

Freeze: I don’t freeze it because it doesn’t freeze or defrost well.

Reheating: When I reheat this stir fry sauce, I warm it gently in a small saucepan over low heat, adding a splash of water or broth if it has thickened. If I’m reheating it with vegetables or protein, I add it at the very end and toss quickly so everything is coated and heated through.

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