The Ultimate Stir Fry Sauce Recipe Australian Loves. A quick and flavourful chicken and vegetable stir-fry tossed in a rich, glossy homemade sauce made with soy, oyster sauce, fresh ginger and garlic. Packed with colourful vegetables and savoury goodness, this easy family favourite comes together in the RACO SmartStart Stainless Steel Induction Covered Wok 32cm — perfect for busy weeknight dinners.
Serves 4
Ingredients
For the Stir-Fry
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600g chicken breast or thigh fillets, thinly sliced
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2 tbsp vegetable or peanut oil
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1 brown onion, sliced
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1 medium carrot, thinly sliced
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1 red capsicum, sliced
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1 head broccoli, cut into small florets
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150g snow peas, trimmed
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150g button mushrooms, sliced
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2 spring onions, finely sliced, to garnish
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1 tbsp sesame seeds, to garnish
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Steamed jasmine rice or noodles, to serve
For the Homemade Stir-Fry Sauce
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60ml (¼ cup) oyster sauce
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60ml (¼ cup) regular soy sauce
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1 tbsp kecap manis (sweet soy sauce)
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1 tbsp rice wine vinegar
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2 garlic cloves, finely grated
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1 tbsp fresh ginger, finely grated
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60ml (¼ cup) chicken-style liquid stock or vegetable stock
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½ tbsp cornflour
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1 tbsp cold water
Method
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Make the sauce: In a small bowl, whisk together oyster sauce, soy sauce, kecap manis, rice wine vinegar, garlic, ginger and stock until well combined. In a separate bowl, mix cornflour with cold water to create a smooth slurry. Set both aside.
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Sear the chicken: Heat 1 tablespoon of oil in the RACO SmartStart Stainless Steel Induction Covered Wok 32cm over medium-high heat. Add chicken in batches and stir-fry for 4–5 minutes, or until golden and cooked through. Transfer to a plate and set aside.
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Cook firm vegetables: Add the remaining oil to the wok. Stir-fry onion and carrot for 2 minutes, then add broccoli and mushrooms. Continue cooking for 2–3 minutes until the vegetables begin to soften.
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Add remaining vegetables: Add capsicum and snow peas. Stir-fry for another 2 minutes until vibrant and tender-crisp. Add a splash of water and cover briefly if needed to help steam the broccoli.
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Combine: Return the cooked chicken to the wok. Pour in the prepared stir-fry sauce and toss everything together for 1–2 minutes until heated through and evenly coated.
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Thicken the sauce: Give the cornflour slurry another stir, then pour it into the simmering sauce. Toss continuously for approximately 30–60 seconds until the sauce thickens into a rich, glossy glaze that coats the chicken and vegetables.
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Serve: Remove from heat and garnish with sliced spring onions and sesame seeds. Serve immediately over steamed jasmine rice or your favourite noodles.
Notes
Golden rule of stirfrying: Prepare and slice all ingredients before heating your wok. Stirfrying is quick, so having everything ready helps ensure perfectly cooked chicken and crisp vegetables.
Want it spicy? Add 1 tablespoon of sriracha or a finely sliced red chilli to the homemade sauce for a delicious chilli kick.
Prefer a sweeter sauce? Replace the soy sauce and kecap manis with 60ml sweet chilli sauce, and combine with 60ml oyster sauce, fresh ginger, garlic and 2 tablespoons of warm water for a sticky, sweet glaze.
For a vegetarian option: Replace the chicken with firm tofu, use vegetable stock and substitute the oyster sauce with a vegetarian mushroom sauce.
To serve: Pair with steamed jasmine rice, brown rice, hokkien noodles or udon noodles for a satisfying family meal.
In This Recipe
Designed for everyday cooking, this versatile stainless steel wok features deep, sloped sides, making it ideal for tossing chicken, vegetables and flavourful sauces. Complete with a tempered glass lid and suitable for all cooktops, including induction, it's a reliable choice for quick and easy family stirfries.
The Ultimate Stir Fry Sauce Recipe Australian Loves
A great stirfry comes down to the sauce. You can chop the freshest vegetables and slice the best cuts of meat, but without a balanced liquid base, the dish falls flat. This guide provides a master stir fry sauce recipe Australian home cooks can prepare in under five minutes, using simple pantry staples.
Since 1948, RACO has helped families get dinner on the table quickly and easily. We know that busy weeknights require reliable solutions. Making your own sauce takes only a few minutes, costs less than buying jars, and gives you complete control over the flavour profile. Whether you are cooking beef, chicken, or tofu, this foundational recipe will become a regular part of your weekly meal rotation.
Why skip the supermarket sauce aisle?
Many home cooks reach for pre-made bottles out of habit. However, many commercial sauces contain added sugar, thickeners and preservatives. When you make your sauce at home, you decide exactly what goes into the pan.
A homemade version requires only basic ingredients like garlic, ginger, soy sauce, and a touch of sesame oil to achieve a superior taste without the additives.
Creating your own mix also reduces packaging waste and saves money. You can buy the base ingredients in bulk and mix up a fresh batch whenever you need it. If you are looking for more inspiration, you can explore our full collection of family recipes for quick weeknight ideas.
The master all-purpose stir fry sauce recipe
This master recipe yields enough sauce for a standard stirfry serving four people. The preparation time is just three minutes. You do not need any special equipment, just a small bowl and a whisk or fork.
Gather the following ingredients:
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60ml (1/4 cup) oyster sauce
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60ml (1/4 cup) regular soy sauce
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1 tablespoon kecap manis (sweet soy sauce)
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1 tablespoon rice wine vinegar
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2 garlic cloves, finely grated
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1 tablespoon fresh ginger, finely grated
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60ml (1/4 cup) chicken-style liquid stock (or vegetable stock)
To prepare the sauce, simply combine all the ingredients in a bowl and whisk until the kecap manis dissolves completely into the liquid. The oyster sauce provides a deep savoury base, while the rice wine vinegar cuts through the richness with a sharp tang. The fresh garlic and ginger add an aromatic punch that powdered spices cannot match.
If you prefer a sweeter profile, blend 60ml of sweet chilli sauce with 60ml of oyster sauce, along with fresh ginger, garlic, and two tablespoons of warm water. This creates a sticky, sweet glaze that works exceptionally well with chicken and vegetables.
Five quick flavour variations
Once you master the basic stir fry sauce recipe, you can easily adjust the ingredients to create entirely new meals. Here are five simple variations based on the master recipe above.
1. Classic Teriyaki
Omit the oyster sauce and kecap manis. Instead, use half a cup of soy sauce, a quarter cup of water, two tablespoons of brown sugar, and two tablespoons of mirin. This creates a sweet and salty glaze perfect for salmon or chicken thighs.
2. Chilli Soy
Keep the master recipe exactly as it is, but add one tablespoon of toasted sesame oil and one finely sliced long red chilli. The sesame oil adds a nutty aroma, while the fresh chilli provides a sharp, immediate heat that pairs beautifully with beef strips.
3. Sweet and Sour
Replace the chicken stock with a quarter cup of pineapple juice. Add an extra tablespoon of rice wine vinegar and a teaspoon of brown sugar. This variation is excellent for pork or battered chicken pieces.
4. Lemon and Ginger
Double the amount of fresh grated ginger in the master recipe. Swap the rice wine vinegar for two tablespoons of fresh lemon juice. This creates a bright, zesty sauce that elevates delicate proteins like prawns or white fish.
5. Spicy Classic
Add one tablespoon of sriracha or half a teaspoon of dried chilli flakes to the master recipe. This is a great option when you want a warming, spicy kick without altering the fundamental savoury flavour of the dish.
The secret to a glossy finish: How to thicken your sauce
A common complaint about homemade stir-fries is that the liquid pools at the bottom of the pan instead of coating the ingredients. The solution is a simple cornstarch slurry. This technique gives the sauce a glossy, restaurant-quality finish that clings to your meat and vegetables.
To make the slurry, mix half a tablespoon of maize cornflour with one tablespoon of cold water or rice wine. You must use cold liquid, as hot liquid will cause the cornflour to clump instantly. Stir the mixture until it looks like milky water.
Pour the slurry into your pan during the final minute of cooking. Stir continuously as the liquid comes to a simmer. The heat activates the starch, and you will see the sauce thicken and turn glossy within thirty seconds. Remove the pan from the heat immediately once the desired consistency is reached to prevent the sauce from becoming gummy.
Protein pairing guide
Different proteins absorb flavours differently. Matching your sauce variation to your chosen meat or plant-based protein ensures the best possible result.
Beef requires bold, robust flavours that can stand up to the rich taste of the meat. The master recipe with extra oyster sauce and a generous pinch of cracked black pepper works perfectly. For a complete meal idea, try our pan-seared steak techniques applied to stirfry strips.
Chicken is highly versatile and pairs well with almost any flavour profile. Lighter, citrus-based sauces prevent the dish from feeling too heavy. You can see this in action with our golden chicken stir-fry recipe, which relies on a simple soy and ginger base.
Tofu acts like a sponge, absorbing whatever liquid surrounds it. Because tofu releases water as it cooks, you should make your sauce slightly thicker than usual. The Sweet and Sour variation works exceptionally well, as the sugar helps caramelise the edges of the tofu pieces.
Adapting for dietary requirements
Cooking at home makes it easy to accommodate specific dietary needs without sacrificing flavour. You can modify the master recipe with a few simple ingredient swaps.
Gluten-free options
Standard soy sauce contains wheat. To make this recipe gluten-free, substitute the regular soy sauce with tamari. You must also check your oyster sauce and chicken stock labels carefully, as many commercial brands use wheat-based thickeners. A salt-reduced gluten-free soy sauce makes a healthier base.
Keto-friendly adjustments
Traditional stirfry sauces contain hidden carbohydrates from sugar and thickeners. To make a keto-friendly version, remove the kecap manis entirely. Use a low-carb sweetener like stevia or erythritol to balance the saltiness of the soy sauce. Instead of cornflour, use a quarter teaspoon of xanthan gum whisked vigorously into the cold sauce before adding it to the pan.
Low-FODMAP modifications
Garlic is high in FODMAPs and can trigger symptoms for people following a low-FODMAP diet. Omit the fresh garlic and use a garlic-infused oil to fry your vegetables instead (ginger is low-FODMAP and can stay). Make sure your stock does not contain onion or garlic powder.
Storage and meal prep tips
Preparing your sauce in advance is a great way to save time during the week. You can store leftover stirfry sauce in a sterilised screw-top jar in the fridge for up to two weeks. Make sure the jar is completely airtight to maintain the freshness of the ginger and garlic.
If you want to prepare sauce in bulk, freezing is an excellent option. Pour the mixed sauce (without the cornflour slurry) into ice cube trays. Once frozen solid, transfer the cubes to a freezer-safe bag. When you are ready to cook, simply drop two or three frozen cubes directly into the hot pan with your cooked meat and vegetables. They will melt quickly and coat the ingredients perfectly.
Equipment matters: Choosing the right wok
The right woks and pans are just as important as the right ingredients. A successful stirfry needs high heat and room to toss, so the meat sears quickly instead of stewing in its own juices.
A wok is the best tool for the job. Its deep, sloped sides let you keep ingredients moving over the hottest part of the pan and stop sauce splashing over the edge. Browse our woks and stirfry pans, from 30cm stirfry pans to 36cm induction woks with lids, in stainless steel, nonstick and ceramic. If you want a stainless steel wok, the RACO SmartStart Stainless Steel Induction Covered Wok 32cm comes with a tempered glass lid and suits all cooktops, including induction.
Prefer a nonstick finish wok that needs less oil? Our nonstick cookware includes woks and wide frypans with plenty of surface area, so vegetables fry rather than steam. Cooking on induction? See our full induction cookware range.
We also offer free shipping on orders over $99. Check our cookware on sale to find the perfect wok or frying pan for your next meal.
Frequently asked questions
Can I use vegetable stock instead of chicken stock?
Yes. Vegetable stock works perfectly and makes the recipe suitable for vegetarians and vegans, provided you also swap the oyster sauce for a vegetarian mushroom sauce alternative.
What is a good substitute for rice wine vinegar?
If you do not have rice wine vinegar, you can use apple cider vinegar or white wine vinegar. Avoid using standard white vinegar, as the acidity is too harsh and will overpower the other flavours.
Why does my sauce taste bitter?
Bitter flavours usually occur if the garlic is burnt during the cooking process. Always add your sauce mixture towards the end of the cooking time, and ensure your pan is not smoking hot when the liquid hits the surface.
Where can I buy RACO cookware locally?
You can find our products at various retailers across the country. Visit our stockists page to locate a store near you, or contact our customer service team for assistance.
Mastering your weeknight meals
Creating a delicious dinner does not require hours in the kitchen or expensive pre-packaged ingredients. By mastering this simple stir fry sauce recipe, Australian families can enjoy healthier, faster, and more flavourful meals any night of the week. Mix up a batch in a glass jar today, choose a quality wok, and experience the difference that fresh ingredients and reliable cookware can make in your home.
