It’s a known fact – stir fry is all about the sauce. At the end of the day, the protein and veggies in your stir fry are easily interchangeable, but it’s the sauce that brings them all together. So rather than dropping some serious cash on pre-made and often too sweet or too salty sauces, I prefer to make my own. And I have to say, that so far, this is my best one yet. It’s sweet and sour with a spicy note at the end.
My Best Stir Fry Sauce (So Far)
- 4 chicken thighs
- 1 cup veggie stock
- 4 cloves garlic, whole
- salt and pepper, to taste
- 1 package frozen stir fry veggies, thawed
- 3 tbsp hoisin sauce
- 4 tbsp soy sauce
- 4 tbsp rice wine
- dash of sesame oil
- 1 tbsp sugar
- 1 tsp red pepper flake
- 1 tsp garlic powder
- 2 tsp sesame seeds
- 1″ piece fresh ginger, grated
Preheat your oven to 350 degrees and season the chicken thighs with salt and pepper.
Heat up a Dutch oven and brown the chicken, skin side down first, for 5 minutes on each side. Transfer the chicken to a baking dish along with the stock and garlic. Bake for 35-40 minutes until the chicken is cooked through.
Turn the heat on the stove down to low and add the veggies to the Dutch oven. Add a splash of water, cover, and allow the veggies to steam and heat through.
Meanwhile, whisk together the remaining ingredients in a small bowl. Add the sauce to the veggies and serve with the chicken.