This gluten free stir fry sauce is a quick, flavorful blend of tamari, honey, rice vinegar, and sesame oil that brings authentic takeout-style taste to your homemade stir fries. It works because it uses cornstarch to thicken the sauce perfectly without any gluten-containing soy sauce, and it comes together in just 10 minutes with pantry staples. Whether you’re cooking chicken, beef, or tofu, this sauce clings beautifully to every bite, making it a reliable weeknight dinner hero.
Ingredients
- 1/2 cup (120 ml) gluten free tamari or coconut aminos
- 1/4 cup (60 ml) water
- 2 tablespoons (30 ml) rice vinegar
- 2 tablespoons (30 ml) honey or maple syrup
- 1 tablespoon (15 ml) toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon (2 g) grated fresh ginger
- 2 teaspoons (8 g) cornstarch
- 1/4 teaspoon (1 g) red pepper flakes (optional, for heat)
Instructions
- In a small bowl, whisk together the tamari, water, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes (if using).
- In a separate small bowl, mix the cornstarch with 2 tablespoons (30 ml) of the sauce mixture until smooth, creating a slurry. This prevents lumps.
- Pour the slurry back into the main sauce bowl and whisk until fully combined.
- Heat a small saucepan over medium heat. Pour in the sauce and bring to a gentle simmer, stirring constantly. Cook for 2–3 minutes until the sauce thickens to a glossy, pourable consistency.
- Remove from heat and use immediately, or let cool completely before storing.
Tips
- Substitutions: Swap tamari for coconut aminos for a soy-free version; it will be slightly sweeter and less salty. Use maple syrup instead of honey for a vegan option.
- Thickening: If you prefer a thicker sauce, increase cornstarch to 1 tablespoon (12 g). For a thinner sauce, reduce to 1 teaspoon (4 g). Always whisk the slurry before adding to the hot pan.
- Common mistake: Don’t boil the sauce for too long—it can become overly thick and sticky. Simmer just until it coats the back of a spoon.
- Make it ahead: Prepare the sauce (without cooking) and store in the fridge for up to a week. Cook it fresh when needed for best texture.
Serving Suggestions
This sauce is perfect for stir-frying with your favorite protein and vegetables. Toss it with cooked chicken, beef, shrimp, or tofu, and serve over steamed rice or rice noodles. For a low-carb option, use cauliflower rice or zucchini noodles. Add a sprinkle of sesame seeds and sliced green onions on top for extra flavor and color.
Variations
- Spicy: Add 1–2 teaspoons (5–10 ml) of sriracha or gochujang for extra heat.
- Citrus: Replace the water with fresh orange juice and add 1 teaspoon (5 ml) of orange zest for a sweet, tangy twist.
- Garlic-ginger: Double the garlic and ginger for a punchier, more aromatic sauce.
- Peanut: Stir in 2 tablespoons (32 g) of creamy peanut butter after cooking for a rich, nutty sauce.
Storage and Reheating
Store the cooked sauce in an airtight container in the refrigerator for up to 5 days. To reheat, warm it in a small saucepan over low heat, adding a splash of water if it has thickened too much. You can also freeze the sauce for up to 3 months; thaw overnight in the fridge and reheat gently. The sauce may separate slightly after freezing—just whisk it well before using.
Frequently Asked Questions
Can I use regular soy sauce? No, regular soy sauce contains wheat and is not gluten free. Use tamari or coconut aminos instead.
What is the best gluten free soy sauce substitute? Tamari is the closest in flavor to soy sauce and is usually gluten free, but check the label. Coconut aminos are sweeter and less salty, so adjust seasoning accordingly.
Can I make this sauce without cornstarch? Yes, you can use arrowroot powder or potato starch in the same amount. Mix with cold water before adding to the hot sauce to avoid clumping.
Is this sauce keto-friendly? The honey adds sugar, so for keto, replace it with a sugar-free sweetener like monk fruit or erythritol. The rest of the ingredients are low-carb.
Can I use this sauce as a marinade? Absolutely! Marinate raw chicken, beef, or tofu in the uncooked sauce for at least 30 minutes (or up to overnight) before cooking. Discard any leftover marinade that touched raw meat.
How do I prevent the sauce from becoming too salty? Tamari varies in saltiness; start with 1/3 cup (80 ml) and add water to taste. You can also use low-sodium tamari.
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