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!
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?!)
- 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
Combine the soy sauce, honey, garlic, ginger, sesame oil, and mirin in a pot and simmer for 3 minutes, stirring frequently.
Stir together the cornstarch with 3 tablespoons of water and whisk into the sauce.
Simmer for another 1-2 minutes, until bubbly and thickened.
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.
- 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.
- 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
- 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.
- 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.
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