Description
This homemade teriyaki sauce recipe is a quick and easy way to add rich, savory, and slightly sweet Asian flavors to your dishes. Made with soy sauce, honey, garlic, ginger, and a touch of heat from Sriracha, this versatile sauce can be used on chicken, salmon, beef, or vegetables. Thickened with cornstarch, it offers the perfect balance of tanginess and umami in just 10 minutes.
Ingredients
Scale
Sauce Ingredients
- â…“ cup soy sauce or Tamari (regular, gluten-free, or Tamari sauce)
- 1 tablespoon rice vinegar
- 2 tablespoons sugar (brown or coconut sugar)
- 2 tablespoons honey (or pure maple syrup)
- 2 cloves garlic (crushed)
- 1 teaspoon ginger paste (or minced ginger)
- 1 teaspoon sesame oil (toasted)
- 1 teaspoon Sriracha sauce (optional)
Thickening Slurry
- 2 tablespoons cornstarch (or tapioca starch)
- 2 tablespoons water (for slurry)
- ¾ cup water (to add with sauce ingredients)
Instructions
- Combine ingredients: Add all the sauce ingredients except for the cornstarch and 2 tablespoons of water into a medium-sized saucepan over high heat.
- Boil then simmer: Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 minutes until the sugar dissolves completely, allowing the flavors to meld.
- Make starch slurry: In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth to create a slurry.
- Thicken sauce: Slowly whisk the starch slurry into the simmering sauce. Continue whisking over low heat for 2-3 minutes until the sauce has thickened to your desired consistency. Remember that it will thicken further as it cools.
- Serve: Remove from heat and use the teriyaki sauce immediately as a glaze or dipping sauce for chicken, salmon, beef, or vegetables. It can also be used in foil packet meals and stir-fries.
Notes
- For a gluten-free option, use tamari or gluten-free soy sauce.
- Adjust the sweetness by altering the amount of sugar and honey to your taste.
- Sriracha is optional and can be omitted for a milder sauce.
- Store leftover sauce in an airtight container in the refrigerator for up to 1 week.
- If sauce thickens too much after cooling, whisk in a small amount of water to loosen it.
