Finger Lickin’ Homemade Teriyaki Sauce (10 minutes!)
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
- 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.
Refrigerate - store in an airtight container (we love using 1 pint jars) in the fridge for up to 2 weeks.
- 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.
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