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All-Purpose Stir Fry Sauce

  • Author: Meagan


This is super simple perfection and so easy to make ahead and have on hand!  Borrowed from Nom Nom Paleo Ready Or Not!, by Michelle Tam and Henry Fong, her original recipe makes 2 cups, but what’s below makes 1 meal for us, with 2 pounds cut up chicken and about 2 pounds of cut up vegetables.  I also added a bit of corn starch so that once you add in this sauce, dinner is done – enjoy!  2022 Update – courtesy of the Food Dolls, another brilliant/fast/easy stir fry option is to use ground meat…our family also loves any variation involving noodles!



1/4 c. freshly squeezed orange juice AND 2 t. corn starch

1/2 c. soy sauce AND 1 T. rice vinegar

2 T. fish sauce AND 1 t. sesame oil

1 t. EACH garlic powder AND ginger powder

For cooking; 

a bit of oil AND 1 small onion, sliced or diced

~2 lbs. chicken, sliced or cubed

~2 lbs. cut up vegetables (for the fastest meal of all time, I use asparagus)

cooked rice and hot sauce for serving


In a small jar or a container with a good seal, whisk together the orange juice and corn starch until the corn starch has completely dissolved.  Add the remaining ingredients, close it tightly and give it a good shake.

Heat up a bit of oil, add in the onion and chicken and cook until the chicken is no longer pink, then add in the vegetables and sauté for a few minutes until they’re a tenderness that you prefer.  Shake the sauce again and then add it all in, stirring until the mix comes to a boil.  Once it boils, the sauce should have thickened a titch, so it’s ready to serve over a big bowl of rice.



From Meagan's Kitchen

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