Servings: 1 cup 1x
Scale
Ingredients
- ⅓ cup reduced-sodium soy sauce*
- ½ cup water or low-sodium broth (beef broth, chicken broth, or vegetable broth)
- 2 tablespoons pure honey
- 1 tablespoon rice vinegar
- 3 garlic cloves, finely minced (or 1 teaspoon garlic powder)
- 1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger)
- ½ – 1 teaspoon chile garlic sauce or Sriracha
- 1 tablespoon cornstarch
Instructions
- In a small bowl, combine the soy sauce, water or broth, honey, vinegar, minced garlic, ginger, chile sauce, and cornstarch. Whisk well until the cornstarch is dissolved.
- Add the sauce to a wok or large skillet to a stir-fry recipe and bring it to a simmer while stirring. The sauce will thicken quickly as it begins to simmer.
Notes
* For gluten free, use certified gluten-free soy sauce or swap in tamari or coconut aminos.
If not planning to use the sauce right away, omit the cornstarch and refrigerate the mixture in a covered airtight container for up to 4 days. Whisk the cornstarch into the sauce ingredients just before using.
Nutrition Information
- Serving Size: 1/4 of the sauce
- Calories: 55
- Fat: 0 g
- (Sat Fat: 0 g)
- Sodium: 865 mg
- Carbohydrate: 12 g
- (Fiber: 0 g
- Sugar: 8 g)
- Protein: 2 g
- Cholesterol: 0 mg