Coles Stir Fry Sauce Recipe (Easy Copycat)

Coles stir fry sauce is a sweet, savory, and slightly tangy bottled sauce sold at Coles supermarkets in Australia. It is a quick way to add flavor to any stir fry, and this homemade version replicates that familiar taste using pantry staples. It works because the balance of soy sauce, honey, garlic, and ginger creates a glossy, flavorful coating that clings to meat and vegetables.

Ingredients

1/2 cup (120 ml) soy sauce (use low-sodium if you prefer)
1/4 cup (60 ml) honey
2 tablespoons (30 ml) rice vinegar
1 tablespoon (15 ml) sesame oil
1 teaspoon (5 ml) sriracha or chili garlic sauce (optional, for heat)
2 cloves garlic, minced
1 teaspoon (2 g) grated fresh ginger
1 tablespoon (8 g) cornstarch
1/4 cup (60 ml) cold water

Instructions

In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, sriracha (if using), garlic, and ginger until well combined.
In a separate small bowl, dissolve the cornstarch in the cold water, stirring until smooth. This is your slurry.
Pour the soy sauce mixture into a small saucepan set over medium heat. Bring it to a gentle simmer, stirring occasionally.
Once simmering, slowly pour in the cornstarch slurry while whisking constantly. Continue to cook for 1–2 minutes, until the sauce thickens to a glossy, pourable consistency. It should coat the back of a spoon.
Remove from heat and let cool slightly. Use immediately in your stir fry, or transfer to a jar and refrigerate.

Tips

Adjust sweetness: The original Coles sauce is quite sweet. If you prefer less sweet, reduce honey to 3 tablespoons (45 ml) and add an extra tablespoon of soy sauce.
Cornstarch slurry: Always mix cornstarch with cold water before adding to hot liquid. Adding it directly will cause lumps.
For a thicker sauce: If you want a thicker, more glaze-like sauce for tossing with noodles, increase cornstarch to 1.5 tablespoons (12 g).
Make it ahead: The sauce can be made up to a week ahead and stored in the fridge. Just whisk well before using.

Serving Suggestions

This sauce is perfect for a classic chicken or beef stir fry. Stir-fry sliced chicken breast or beef strips with bell peppers, broccoli, and snap peas. Add the sauce in the last 2 minutes of cooking, tossing to coat. Serve over steamed jasmine rice or noodles. It also works well as a marinade for tofu or shrimp.

Variations

Spicy: Add 1–2 teaspoons of chili flakes or a chopped fresh red chili for extra heat.
Garlicky: Increase garlic to 3 or 4 cloves for a more pungent kick.
Citrus: Add 1 tablespoon (15 ml) of orange juice and a teaspoon of orange zest for a citrusy twist.
No honey: Substitute with brown sugar or maple syrup for a different sweetness profile.

Storage and Reheating

Store the sauce in an airtight container in the refrigerator for up to 1 week. It will thicken when cold; reheat gently on the stovetop or in the microwave, adding a splash of water or soy sauce to loosen it if needed. If you have leftover stir fry with the sauce already added, refrigerate it in a sealed container for up to 3 days. Reheat in a hot wok or skillet until piping hot, or microwave in 30-second bursts.

Frequently Asked Questions

Can I use this sauce as a marinade?
Yes, it works well as a marinade for chicken, beef, or tofu. Marinate for at least 30 minutes or up to 4 hours in the fridge. Discard any leftover marinade that has touched raw meat.

Is this sauce gluten-free?
Regular soy sauce contains wheat. Use tamari or a certified gluten-free soy sauce to make it gluten-free. The rest of the ingredients are naturally gluten-free.

Can I freeze the sauce?
Yes, you can freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat gently. The cornstarch may separate slightly; whisk well while reheating.

How do I make it less salty?
Use low-sodium soy sauce and reduce the amount by 1 tablespoon (15 ml), adding a splash of water to compensate.

What if I don’t have rice vinegar?
Apple cider vinegar or white wine vinegar can be substituted. Use the same amount, but note that apple cider vinegar is slightly fruitier.

Can I add this sauce to a stir fry with raw meat?
Yes, but ensure the meat is cooked to a safe internal temperature. For chicken, cook to 165°F (74°C); for beef, 145°F (63°C) with a 3-minute rest. Add the sauce only after the meat is fully cooked to avoid burning.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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