One of the easiest ways to make everyday meals more exciting is by adding a homemade sauce. And when it comes to bold, family-friendly flavor, Asian-inspired sauces are my go-to.
Whether I’m stir-frying veggies, tossing noodles, or marinating chicken, having a quick sauce ready to go saves me time and gets dinner on the table faster.
In this post, I’ll show you how to make 5 delicious Asian sauces in just 5 minutes each using pantry staples you likely already have.
These sauces are perfect for stir-fries, rice bowls, marinades, or even dipping. You’ll also find mix & match tips, storage ideas, and easy swaps for gluten free or low sugar needs.
Why Make Your Own Asian Sauces?
Here are 3 big reasons I always encourage making your own:
- You control the ingredients. No preservatives, fillers, or extra sugar.
- It takes less time than ordering takeout.
- You can customize the flavor (more spice, less salt, no gluten, etc.).
Let’s get started!
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Classic Stir-Fry Sauce
This is the #1 sauce I use weekly. It works with chicken, beef, shrimp, tofu, and just about any vegetable you can imagine.
Ingredients:
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (for thickening)
- ½ teaspoon honey or maple syrup
- 1 small garlic clove, grated
- ½ teaspoon grated fresh ginger
How to make:
Whisk everything together in a small bowl until smooth. Add to your stir-fry during the last 2-3 minutes of cooking. The cornstarch will thicken it up beautifully.
Tip: If you need a gluten-free version, use tamari instead of soy sauce and make sure your oyster sauce is labeled gluten-free.
Sweet Chili Dipping Sauce
This sauce is amazing with egg rolls, dumplings, spring rolls, or even grilled chicken. It’s sweet, sticky, and just a little bit spicy.
Ingredients:
- ¼ cup water
- 2 tablespoons rice vinegar
- 2 tablespoons organic cane sugar or coconut sugar
- 1 tablespoon sambal oelek (or crushed red chili flakes)
- 1 teaspoon minced garlic
- ½ teaspoon cornstarch (optional for thickening)
How to make:
Simmer everything in a small saucepan for 2–3 minutes until slightly thickened. Let cool before using.
Creamy Peanut Sauce
This creamy, nutty sauce is always a hit with kids and adults. It’s perfect for rice bowls, grilled skewers, or cold noodle salads.
Ingredients:
- 3 tablespoons natural peanut butter
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup or honey
- 1–2 tablespoons warm water (to thin)
- Optional: pinch of chili flakes or sriracha for heat
How to make:
Whisk all ingredients together until smooth. Add water a little at a time until it’s the consistency you like.
Tip: For nut allergies, swap peanut butter for sunflower seed butter or tahini.
Teriyaki Sauce (No Refined Sugar)
Store-bought teriyaki is often packed with sugar and salt. This version uses natural sweeteners and still gives you that deep, savory glaze.
Ingredients:
- ¼ cup low-sodium soy sauce
- 2 tablespoons maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 clove garlic, grated
- ½ teaspoon fresh ginger, grated
How to make:
Combine all ingredients in a saucepan and heat over medium until it thickens (2–3 minutes). Use immediately or store in the fridge.
Simple Sesame Soy Dressing
Great as a salad dressing, noodle topper, or marinade for tofu or chicken.
Ingredients:
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil or sesame oil
- 1 teaspoon honey or maple syrup
- ½ teaspoon garlic powder
- Optional: ½ teaspoon toasted sesame seeds
How to make:
Whisk everything together. Store in a small jar in the fridge for up to a week. Shake well before each use.
Mix & Match Ideas
These sauces can be mixed into dozens of meals. Here are a few go-to combos from my kitchen:
- Stir-Fry Sauce + Chicken + Broccoli + Bell Peppers
- Peanut Sauce + Rice Noodles + Cucumber + Shredded Carrots
- Teriyaki Sauce + Salmon + Steamed Rice + Green Beans
- Sweet Chili Sauce + Shrimp + Cabbage Slaw + Corn Tortillas
Storage Tips
Most of these sauces will keep for up to 1 week in the fridge in a sealed glass jar or container. Shake or stir before each use. You can also freeze peanut sauce or stir-fry sauce in small containers for quick weeknight meals.
Asian Sauces FAQs
YES! These scale up beautifully. Just store the extra in a mason jar in the fridge.
Look for organic, low-sodium soy sauce like Tamari for a gluten-free option.
Definitely! You can adjust the spice levels easily. I often leave out chili or use less vinegar for little ones.
YES! Coconut aminos are a great soy-free alternative, just a little sweeter, so reduce any extra sweeteners in the recipe.
More Cooking Tips
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