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.
Creamy casseroles and hearty breakfasts often get the most hype in meal prepping circles, but can we take a minute to appreciate the sauces that help turn random ingredients into a cohesive meal?! I've tried so many Asian-inspired dishes with interesting sauces, but you never know when one is going to turn out too salty or too sweet for your tastes. I decided to play with the ratios to determine exactly what was the perfect teriyaki sauce for us so we'd never have to play the guessing game again! This one gets the salty-sweet balance spot on, and it's just thick enough to cling to whatever proteins, veggies, or rice you might toss into it! We've used it as a salmon glaze, stir fry sauce, or chicken marinade with great reviews so far!
Why You'll Love This Teriyaki Sauce
- 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?!)
Teriyaki Sauce Recipe Ingredients
- 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.
How to Make Teriyaki Sauce
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.
Storing Homemade Teriyaki Sauce
- 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.
Frequently Asked Questions
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.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
BEST Teriyaki Sauce
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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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
Raphaelle says
Excellent recipe. I will tweak it a bit to match our tastes (we prefer a tad less sweet, and more garlicky), but the recipe is already very good as is, and was perfect for making a delicious stir fry and for glazing salmon.
Mary says
Totally agree with the title, it is simply the best I’ve ever made! Thanks for the great recipe!!
Lydia says
Just made the sauce to use for a stir fry, it is delicious and very easy to make! I really like that it is sweetened with honey and mirin instead of sugar. Thank you!
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