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Close up of a spoon dripping homemade teriyaki sauce into a bowl
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5 from 1 vote

Finger Lickin’ Homemade Teriyaki Sauce (10 minutes!)

This ten minute homemade teriyaki sauce is going to knock your socks off! So much tastier than bottled, it is a luscious sweet and savory sauce that adds so much flavor to your chicken and stir fries.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dinner
Cuisine: Japanese
Servings: 12
Calories: 21kcal


  • cup reduced sodium soy sauce (see *)
  • 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)
  • cup water
  • 1 tablespoon cornstarch


  • Combine all ingredients 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.


  • Store in the fridge for up to 2 weeks.

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.


* Gluten-free or paleo? Use coconut aminos, but start with half the amount and taste for saltiness, adding more in as needed.


Serving: 2tablespoons | Calories: 21kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 494mg | Potassium: 25mg | Fiber: 0g | Sugar: 0g | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.3mg