Asian Stir-Fry Sauce (Multipurpose)

 

This all-purpose Asian stir-fry sauce is a staple in many Chinese kitchens. It works beautifully for stir-fried vegetables, noodles, vermicelli, or quick meat dishes. You can also adapt it to different Asian cuisines:

• Thai style: replace soy sauce with fish sauce and add chili flakes or Korean chili powder.
• Vietnamese style: mix in Vietnamese chili paste for a stronger, bolder flavor.

Ingredients

• 1 cup soy sauce
• 1/2 cup oyster sauce
• 1/4 cup dark soy sauce
• 1/4 cup sugar
• 1/4 cup cooking wine
• 1/4 cup chicken powder or mushroom powder
• 1/4 cup water

Directions

1. Combine all ingredients in a bowl and stir until the sugar dissolves.
2. Pour the sauce into a clean glass jar with a lid.
3. Store it in the refrigerator.

Tip for Using

For a stir-fry serving 2–4 people, mix:

• 1/4 cup of this stir-fry sauce
• 1/4 cup chicken broth
• 1 Tbsp cornstarch

Stir well to form a smooth cooking sauce.

Asian Chicken Stir-Fry

Ingredients

Chicken

• 1/2 chicken breast, thinly sliced
• 2 Tbsp stir-fry sauce (for marinating)

Aromatics

• 2 garlic cloves, minced
• 1 Tbsp ginger, minced

Vegetables

• 1 cup sliced mushrooms
• 1 cup sliced zucchini
• 1 cup snap peas or pea flakes

Others

• Prepared stir-fry mixture (sauce + broth + cornstarch)
• Black pepper
• Cooking oil

Directions

1. Prepare the sauce:
2. In a small bowl, combine 1/4 cup stir-fry sauce, 1/4 cup chicken broth, and 1 Tbsp cornstarch. Mix well and set aside.
3. Marinate the chicken:
4. Toss the sliced chicken with 2 Tbsp of the sauce and let it marinate for 1 hour.
5. Cook the chicken:
6. Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger; stir-fry for about 2 minutes.
7. Add the chicken and stir-fry for 4–5 minutes, or until cooked through. Remove from the wok.
8. Cook the vegetables:
9. Add mushrooms, zucchini, and peas to the wok. Stir-fry for about 5 minutes or until crisp-tender.
10. Combine:
11. Return the chicken to the wok. Pour in the prepared sauce mixture.
12. Cook for two more minutes, or until the sauce thickens and coats everything well.
13. Serve:
14. Spoon over hot cooked rice and enjoy.