Almond Butter Stir-Fry Sauce

by | Nov 27, 2019

Share this post!

Almond Butter Stir Fry Sauce

Stir-fry dishes are one of the easiest ways to add lots of color and nutrients to your diet! I like to make this sauce ahead of time and then throw together a stir-fry any night of the week.

Course Main Course
Keyword gluten-free, phytonutrients, stir-fry, vegetables
Servings 4


  • 1/3 c. almond butter
  • 1/2 c. coconut aminos, or tamari
  • 1 tbsp sesame oil
  • 2 tbsp pure maple syrup
  • 2 garlic cloves minced
  • 1 inch ginger root
  • 2 limes juiced

Other ingredients needed for a stir-fry

  • 1 lb. protein of choice (chicken, beef, chickpeas, tofu, shrimp, etc.)
  • 3-4 different vegetables (Some of my favorite stir fry vegetables include: bok choy, bell peppers, carrots, snap peas, broccoli, and onion.) *Can use frozen or fresh!
  • 2 tbsp coconut oil
  • Himalayan sea salt & black pepper


For the sauce:

  1. Simply mix all of the ingredients together in a jar and shake up to combine. (You can also put it all in a blender to mix up.)

Stir-fry method:

  1. First, cook the protein of choice, if needed.  For instance, put the chicken breasts in your Crock Pot or Instant Pot while you’re away at work.  (You could also cut the raw chicken breasts up and cook them in your stir-fry pan prior to the following steps.)

  2. Cut up all of your veggies. 

  3. Heat a wok or large stir-fry pan and
    add the coconut oil.

  4. Once the oil is hot, add in the vegetables. You could also add a couple cloves of minced garlic at this point, if you prefer.  I like to add my vegetables in stages, beginning with any root vegetables, and ending with any leafy greens.  This prevents your delicate vegetables from overcooking.

  5. Cook the vegetables about 10 minutes, or until almost cooked through.

  6. Add your cooked protein to the pan.  Season with Himalayan sea salt and pepper.

  7. Lastly, add in the stir-fry sauce. 

  8. Stir to incorporate, and let simmer on low for about 5-10 minutes, until everything is heated through and the sauce has thickened up a bit.

  9. Serve with rice, quinoa, cauliflower rice, or a mix of two.  Enjoy!

Want to learn more first? Book a free call with Cindi

Cindi Lockhart


Meet Cindi

Integrative & Functional Nutrition Certified Practitioner

I truly believe we need not fall victim to our family’s genetics. Rather, we have the choice and power to direct the destiny of our health and weight, based on the way we eat, move and live our life. I’m here to help you navigate that journey.

Seeing and hearing the results from my clients is what brings me to work every day. There’s nothing better than a client telling me they no longer suffer from the symptoms that plagued them for years and that their healthy journey was so easy and enjoyable.