i have a fav recipe. stir fried chicken, fresh spinach, walnuts and lemon zest. i need some sauce for it. it seems very dry. i've used soy obviously...but, it's not enough

  • Posted by: SAM
  • December 24, 2013


Kristen W. December 25, 2013
You can also simmer the stock with some thinly sliced ginger and a little bit of star anise before you add it to the stir fry sauce for a more complex flavor.
sexyLAMBCHOPx December 24, 2013
perhaps use the "velveting" technique for the protein which will keep the meat moost and assist with thicker sauce.
lloreen December 24, 2013
To the above mentioned sauce thickened with corn starch you could add a dash of siracha for heat and a tablespoon of hoisin or oyster sauce for complexity.
Boopie December 24, 2013
The above answers are excellent. To have a thickened sauce, take 1 cup of the chicken stock, a bit of sesame oil, and shake with 2 tsp of cornstarch. Pour in sauce pan, heat and stir until thickened. Pour into your stir fry, voila!
SAM December 24, 2013
i guess i was looking for a sauce to use..something thicker
SAM December 24, 2013
good idea !
sexyLAMBCHOPx December 24, 2013
what about adding a teaspoon of sesame oil & water?
Recommended by Food52