Sweet Chili Garlic Stir Fry Sauce

• 1/4 cup kecap manis (Indonesian sweet soy sauce)
• 1/4 cup chili garlic sauce
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce (gluten-free if needed)
• 1 tablespoon fish sauce (or substitute soy sauce for vegan option)
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon sesame oil
• Pinch of crushed red pepper flakes (optional for extra heat)

Steps

1. 1 In a small saucepan, combine kecap manis, chili garlic sauce, rice vinegar, soy sauce, fish sauce, and honey.
2. 2 Add minced garlic and grated ginger to the saucepan.
3. 3 Heat over medium heat, stirring frequently, until the mixture comes to a gentle simmer.
4. 4 Once simmering, reduce heat to low and let it cook for 5 minutes to allow flavors to meld.
5. 5 Stir in sesame oil and crushed red pepper flakes, if using.
6. 6 Remove from heat and let cool slightly before using.

Equipment

• small saucepan
• measuring cups and spoons
• whisk

Variations

• Add a splash of lime juice for a tangy twist.
• Incorporate pineapple preserves for a fruity kick.

Substitutions

• If you can't find kecap manis, substitute with a mix of soy sauce and brown sugar.

Pairings

• Steamed jasmine rice
• Crispy spring rolls
• Asian slaw

Nutrition

Tips

• This sauce thickens as it cools, so it's perfect for tossing with hot stir-fried veggies or proteins.
• For a smoother sauce, blend it quickly with an immersion blender before serving.

Storage

Store in an airtight container in the refrigerator for up to one week. Reheat gently in a saucepan over low heat.

Freezing: Freezes well for up to three months. Thaw in the refrigerator and reheat gently before use.

Serving Suggestions

• Toss with shrimp and veggies for a quick stir fry.
• Drizzle over chicken for an Asian flair.

FAQ