This ten minute homemade teriyaki sauce is so much tastier than bottled, with sweet and tangy flavor that will take your chicken, salmon, and stir-fries to the next level!
From vegan teriyaki stir fry to teriyaki salmon glaze, this homemade teriyaki sauce is delicious on so many different dishes.
![spoon with teriyaki sauce dripping off](https://sweetpeasandsaffron.com/wp-content/uploads/2019/05/teriyaki-sauce-hero.jpg)
This homemade teriyaki sauce is going to have you licking your fingers and possibly your plate too because it's sooo tasty!
Prep it ahead and enjoy as a stir fry sauce, as a marinade for chicken, or even as a glaze for salmon. Not to brag, but this is truly the BEST homemade teriyaki sauce recipe out there - it's so flavorful and easy to make! Best of all, you can make this recipe vegan, paleo and gluten-free.
reasons you'll love this recipe
- it's sweet, savory, and tangy - the perfect balance of flavors!
- it works as a stir fry sauce, a marinade, or a glaze
- you can control the saltiness (does anyone else find store bought teriyaki SO salty?!)
Ingredient notes
- soy sauce - We recommend using reduced sodium soy sauce. Gluten-free or paleo? Use coconut aminos, but start with half the amount and taste for saltiness, adding more in as needed.
- sweetener - we use honey in this recipe, but you can swap for equal amounts of maple syrup or brown sugar
- garlic & ginger- you can use fresh or powdered. If you want a silky smooth sauce, use powdered!
- mirin - adds a subtle tangy aftertaste that is characteristic of teriyaki. Mirin may be found in the international foods aisle of some grocery stores; swap for sake or sherry or omit if you can't find it!
- sesame oil- adds a little flavor dimension to this teriyaki sauce. Toasted or regular are both fine - we us this kind of sesame oil.
step by step directions
Simmer
Combine the soy sauce, honey, garlic, ginger, sesame oil, and mirin in a pot and simmer for 3 minutes, stirring frequently.
Combine
Stir together the cornstarch with 3 tablespoons of water and whisk into the sauce.
Thicken
Simmer for another 1-2 minutes, until bubbly and thickened.
FAQ
Yes! Just swap soy sauce for coconut aminos.
This homemade teriyaki sauce is lightly sweetened with honey (or maple syrup) for a refined sugar-free option. With 9 g sugar per serving, it's less sweet than your average store-bought teriyaki!
Absolutely! Marinate your chicken for up to 24 hours in this sauce for maximum flavor! See our chicken marinades + freezer tips here for more directions on how to marinate chicken.
storage
- Refrigerate - store in an airtight container (we love using 1 pint jars) in the fridge for up to 2 weeks.
- Freeze - this teriyaki sauce should freeze just fine! Let cool completely, then store in an air tight freezer container, or freeze flat in a ziplock bag.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Finger Lickin’ Homemade Teriyaki Sauce (10 minutes!)
Ingredients
- ⅔ cup reduced sodium soy sauce *see note 1
- ⅓ cup honey or maple syrup
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated finely; or ½ teaspoon powdered ginger
- 2 teaspoons sesame oil
- 2 tablespoons mirin may be swapped for sherry or omitted
- ⅓ cup water
- 1 tablespoon cornstarch
Instructions
- Simmer - Combine the soy sauce, honey, garlic, ginger, sesame oil, and mirin in a pot and simmer for 3 minutes, stirring frequently.
- Combine - Stir together the cornstarch with 3 tablespoons of water and whisk into the sauce.
- Thicken - Simmer for another 1-2 minutes, until bubbly and thickened.
Tips:
- To make it Gluten-free or paleo: use coconut aminos, but start with half the amount and taste for saltiness, adding more in as needed.
Nutrition Information
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