BEST Teriyaki Sauce
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!
Servings: 12 servings
Calories: 50kcal
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.
Notes
- 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.
How to use it as a glaze
Brush on chicken or salmon during the last 1-2 minutes of cooking, then brush again just before serving.
How to use it as a marinade
Marinate chicken, tofu or pork for 2-24 hours before serving. You may wish to reserve some of the (fresh) marinade for brushing on before serving.
How to use it in a stir fry
After cooking protein and veggies, toss all ingredients in the sauce just before serving.
Nutrition
Serving: 2tablespoons | Calories: 50kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 495mg | Potassium: 35mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg