Spicy Chicken Stir Fry Sauce

TL;DR

I came up with this Asian-style chicken stir-fry sauce as I was looking to add more flavors into the stir-fry to compliment the protein-rich chicken notes.

All ingredients dissolve well and compliment each other. These are mostly common Asian pantry ingredients.

Salty, sour, sweet and hot flavors balance this sauce the way you'd expect in an Asian dish.

This is not a traditional, authentic recipe. I was definitely inspired by foods that I had on my trips to Asia, but I can't tell you if it resembles a popular stir-fry sauce somewhere in Asia.

Ingredient Notes

• Vinegar — I recommend using a mild, colorless vinegar. Rice vinegar is the preferred choice. If I don't have that, I use coconut vinegar or even mild white wine vinegar. If your vinegar is overpowering, add a small quantity of water to make it mild.
• Soy Sauce — A regular thin Kikkoman-style Japanese soy sauce will do. Alternatively, you can use light all-purpose Chinese soy sauce varieties or Thai soy sauce or mushroom thin soy sauce.
• Sugar — Normal sugar, or brown sugar or palm sugar. I used dark palm sugar in my pictures for deep flavors and because that's what I had on hand.
• Hot Sauce — I recommend a standard hot sauce such as Tabasco, Cholula, or Sriracha. I used Tapatio in my pictures, but you can try out different hot sauce types for fun. Honestly, don't limit yourself to Asian hot sauces, just as an idea, you can play around with the Caribbean or Central American hot sauces too.
• Fish Sauce — Your favorite fish sauce brand. I use commonly available fish sauce brands that are sold in the west.

Process Overview

Step 1

Place all the ingredients into a small mixing bowl.

Step 2

Combine the sauce well until the sugar has dissolved completely.

Step 3

Use in your chicken stir fries during the cooking process.

Uses

This is a multipurpose chicken stir-fry sauce that you can use creatively in your kitchen to impart your meal's effortlessly Asian flavors.

Just add it to your chicken in your pan or wok and stir-fry so that the chicken soaks up the flavors. This can be chicken breast or ground chicken, in fact, you can switch the chicken with turkey cuts as well.

I have used this stir-fry sauce lately in an Asian ground chicken stir-fry (which I will share soon) and in my skillet chicken and cabbage stir-fry.

Storing

This stir-fry sauce can be left in the refrigerator without it turning bad because the ingredients are all condiments that hold well at room temperature.

As a result, you can prepare a larger batch of the sauce to keep in your fridge and use whenever you need it.

Just fill up a jar or bottle and shake the bottle before every use.

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