(Chicken, Broccoli, and Mushroom Stir-Fry)
When my all-time favorite store-bought stir-fry sauce approached $4 per bottle, I decided to start experimenting with making my own. I just looked at the ingredient list on the label, and went from there. About two-years later, I think I have just about perfected it!
Do you think it's too hard to make your own sauce? Do you think it would take too much time? So did I, but I decided to give it a try, and it is very easy, and takes about three minutes! It's also very, very frugal! I haven't done a cost breakdown, but I think it is about 25c per batch, so in a way, I'm saving $3.75 for 3-minutes worth of work. That works out to be $75/hour equivalent. It's worth it to me to go to the small trouble of making my own sauce.
I use this sauce with any type of stir fry. You can adjust the seasonings to suit your family's taste.
Margery's Stir Fry Sauce
1/4 c. soy sauce (or tamari sauce, or Bragg's Liquid Aminos, which I frequently use)
1/4 c. honey
1/4 c. orange juice
1/3 c. water
1 t. powdered ginger
1/2 t. crushed red pepper
1/4 t. garlic powder
1/2 t. onion powder
Mix all these in a saucepan and bring to a simmer.
Dissolve 2 T. cornsarch in about 1/4 c. water. Slowly add to simmering pan, stirring constantly until sauce thickens.
I add this to my stir fry about 3 to 5 minutes from the end of the cooking time.
Please visit LifeAsMom.com for the Ultimate Recipe Swap on other chicken dishes!