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Feb 21, 2009 03:10 PM

Stir Fry with Chicken & Veggies: Need Sauce

anyone suggest some sauces for chicken and veggie stir fry?

My usual is the Soy Sauce, Olive Oil and the thickener, but I am tired of it and its too bland.

Suggestions appreciated

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  1. 1 cup of chicken broth or water
    2 Tbs black soy sauce
    3 Tbs Oyster sauce
    2 Tbs dry sherry
    2 Tbs Ketchup
    3 Tbs sugar
    4 garlic cloves (minced)
    1 Tbs finely diced ginger
    1 tsp ground white pepper (black is ok)
    Combine all in saucepan and bring to a boil.
    Cool and keep in fridge.

    I triple the recipe and freeze in portions.

    1 Reply
    1. re: billieboy

      See below (not responding here to you, billieboy. I wanted to respond to all three of you). Sorry

    2. Stock up on rice wine vinegar, mirin, sesame oil, regular and dark soy sauce. Experiment with adding and varying the proportions of the liquids. Play with the flavor by using garlic, red pepper, fresh ginger, sugar, and then a starch at the end to thicken if necessary. These are the primary ingredients for most stir-fry sauces and will be used if you want to follow a more disciplined recipe. There are no real wrong ways to make a stir fry sauce though - have fun.

      1. As others have advised, fresh ginger and garlic and dry sherry will brighten up your sauce, big time! Have fun experimenting!

        1. The above are spot on and this thread can be closed.

          Big, I'll only add fresh chile peppers to the ingredients and crushing all the diced solids - garlic, ginger, chiles, and maybe some oil (but never olive oil!) in a mortar and pestle and starting by wokking the paste in the very hot (not olive) oil prior to throwing in the chicken and veggies. One other, you can dredge the marinated chicken in the thickener (corn starch, arrowroot) for good results.

          1 Reply
          1. re: Sam Fujisaka

            No olive oil - but in the wok heat a combo of peanut and sesame oils then add crushed garlic and grated ginger...... some chile peppers as Sam advised.... Chop all your veggies the same size. Thinly slice your chicken. stir fry in the wok - then remove to a plate. add more peanut & sesame oils if needed and add the sliced veggies plus soy sauce & oyster sauce . Stir fry till veggies are wilted. put everything back into the wok and add a slurry made of cornstarch & cold water. Stir fry till thickened, taste for seasoning and add whatever you want to bring the dish to your liking.

            I say get all your veggies, meat, and sauce prepped beforehand and add everyting in order.

          2. Try this: Rinse, drain 1 TB fermented black beans, mash or chop w/1 clove garlic and mix w/ 1-2TB soy sauce. In hot pan, add (not olive) oil, salt, and the chicken and veggies (sliced and par-boiled if necess), and some or all of the sauce mixture. Stir fry a minute or two, add 1/2-1c chicken broth or water, cover until veggies are done, usually just another min or 2. Thicken if you want w/cornstarch-water slurry.

            1 Reply
            1. re: Sarah

              I usually flavour the stir fry oil with a chunk of garlic and ginger before anything else. Then make a sauce with soya sauce, sesame oil, sherry or mirin, some black bean paste, some fermented tofu and chili, a bit of cornstarch, maybe some miso if you need yet another type of salt, chicken broth or water, sambal oelek .. try some variations on these and add only at the end of the frying process with enough water that it does turn pasty.