Homemade Teriyaki Sauce is a quick, sweet and savory sauce that comes together in minutes with simple pantry ingredients. We love using it for chicken, beef, salmon, vegetables, stir-fries, and easy Asian recipes.
After living in China for a semester, our love for Asian-inspired recipes grew even more. This is our family’s version of an American-style teriyaki sauce, made a little less ginger-forward with an optional splash of pineapple juice for extra sweetness.
It takes only about 5 minutes to cook and can be used as a glaze, stir-fry sauce, dipping sauce, or adjusted into a marinade. Serve it with Crock Pot White Rice, Homemade Fried Rice, or your favorite chicken and vegetables for an easy dinner.
Why You’ll Love It + Why It Works:
- Ready in Minutes. This homemade teriyaki sauce comes together quickly with simple pantry ingredients, making it easy for busy weeknight dinners.
- Sweet + Savory. Soy sauce, brown sugar, and honey create that classic sweet and salty teriyaki flavor.
- Easy to Customize. Add the optional pineapple juice for a slightly sweeter sauce or leave it out for a more classic flavor.
- Cornstarch Makes It Glossy. A cold cornstarch slurry thickens the sauce so it coats chicken, vegetables, rice, and noodles instead of running off.
- More Than a Sauce. Use it as a glaze, dipping sauce, stir-fry sauce, or leave out the cornstarch to turn it into a marinade.
Teriyaki Sauce Ingredients
- Water (1 cup): Creates the base of the sauce and keeps the soy sauce from tasting too salty.
- Low-sodium soy sauce (¼ cup): Adds the salty, savory flavor that makes teriyaki sauce so flavorful. Tamari can be used as a gluten-free option if needed.
- Honey (2 tablespoons): Adds sweetness and helps give the sauce a glossy finish.
- Pineapple juice (1 tablespoon, optional): Adds a subtle fruity sweetness that makes our version a little different from a classic teriyaki sauce. Orange juice can also be used.
- Light brown sugar (⅓ cup, packed): Sweetens the sauce and gives it a richer flavor than white sugar.
- Minced garlic (1 teaspoon): Adds savory flavor and depth.
- Ground ginger (¼ teaspoon): Adds warm ginger flavor without overpowering the sauce.
- Cornstarch (2 tablespoons): Thickens the sauce so it coats meat and vegetables. Arrowroot can also be used as a thickener.
- Cold water (⅓ cup): Mixes with the cornstarch to create a smooth slurry without lumps.
Our Pineapple Twist
We like adding a tablespoon of pineapple juice for a slightly sweeter, fruitier teriyaki sauce. It is optional, but it gives this version a little extra flavor without needing any specialty ingredients.
How to Make Teriyaki Sauce
MIX. In a medium saucepan, combine 1 cup water, soy sauce, honey, pineapple juice, brown sugar, garlic, and ginger.
In a small bowl, whisk the cornstarch and ⅓ cup cold water until completely smooth and no lumps remain. Pour the slurry into the saucepan and whisk to combine.
COOK. Cook over medium heat, whisking or stirring frequently, for about 5 minutes, until the sauce is smooth, glossy, and thick enough to coat the back of a spoon. Keep in mind that the sauce will continue to thicken slightly as it cools.
If the sauce becomes too thick, whisk in a little water until it reaches the consistency you like.
TERIYAKI CHICKEN. Add the finished teriyaki sauce to a skillet with fully cooked chicken and toss to coat. Cook for a few minutes, until the sauce is hot and clings to the chicken. Serve with rice, noodles, or steamed vegetables.
Make it a Marinade
To use this recipe as a teriyaki marinade, leave out the cornstarch and the ⅓ cup cold water used for the slurry.
Combine the remaining ingredients and let the mixture cool completely before pouring it over chicken, beef, pork, seafood, or vegetables. Marinate in the refrigerator, then discard any marinade that has been in contact with raw meat.
Kristyn’s Recipe Tips
- Use Low-Sodium Soy Sauce. It gives you better control over the salt level and keeps the sauce from tasting too strong.
- Make a Smooth Slurry. Whisk the cornstarch with cold water until completely smooth before adding it to the saucepan so the sauce stays lump-free.
- Watch the Consistency. Cook until the sauce is glossy and thick enough to coat the back of a spoon, then remember it will thicken a little more as it cools.
- Use It So Many Ways. Spoon it over chicken, beef, salmon, tofu, or vegetables, or use it in stir-fries, noodles, rice bowls, as a glaze, or as a dipping sauce.
- Try the Pineapple Twist. Add the optional pineapple juice for a slightly sweeter, fruitier teriyaki sauce that gives our version a little extra flavor.
- Turn It Into a Marinade. Leave out the cornstarch and the ⅓ cup cold water used for the slurry, then cool the mixture before using it to marinate meat or vegetables.
- Thin It If Needed. If the sauce gets thicker than you like, whisk in a little water until it reaches the right consistency.
Teriyaki Sauce Recipe
Equipment
- 8-ounce mason jars (for storage)
Ingredients
- 1 cup water
- ¼ cup low-sodium soy sauce, or tamari sauce
- 2 tablespoons honey
- 1 tablespoon pineapple juice, optional
- ⅓ cup packed light brown sugar
- 1 teaspoon minced garlic
- ¼ teaspoon ground ginger
- 2 tablespoons cornstarch
- ⅓ cup cold water
Instructions
- MIX. In a medium saucepan, combine 1 cup water, soy sauce, honey, pineapple juice, brown sugar, garlic, and ginger.
- In a small bowl, whisk the cornstarch and ⅓ cup cold water until completely smooth and no lumps remain. Pour the slurry into the saucepan and whisk to combine.
- Cook over medium heat, whisking or stirring frequently, for about 5 minutes, until the sauce is smooth, glossy, and thick enough to coat the back of a spoon. Keep in mind that the sauce will continue to thicken slightly as it cools. If the sauce becomes too thick, whisk in a little water until it reaches the consistency you like.
Make Teriyaki Chicken
- Add the finished teriyaki sauce to a skillet with fully cooked chicken and toss to coat. Cook for a few minutes, until the sauce is hot and clings to the chicken. Serve with rice, noodles, or steamed vegetables.
Notes
Nutrition
Recipe FAQ
Let the sauce simmer a little longer, since it thickens as it cooks and will continue thickening as it cools. If needed, add a small amount of additional cornstarch slurry.
Whisk in water, 1 tablespoon at a time, until the sauce reaches the consistency you like.
Use low-sodium soy sauce for the best control over the salt level. If the finished sauce tastes too salty, whisk in a little water to dilute it, then add a small amount of honey or brown sugar if needed to bring the sweet and savory flavors back into balance.
It can be. Use certified gluten-free tamari instead of regular soy sauce and check the labels on the remaining ingredients.
Let the sauce cool completely, then transfer it to a mason jar or other airtight container and refrigerate for up to 1 week.
Yes. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently in a saucepan, whisking until smooth.
For More Teriyaki Recipes:
Baked Teriyaki Chicken
35 mins
Teriyaki Chicken Wings
35 mins
Easy Teriyaki Chicken
30 mins
Teriyaki Pork Chops
20 mins
This recipe was first shared October 2022.
I usually just buy a sauce the grocery store for grilled chicken, but making homemade sauce is way better and easy.
I love this Teriyaki sauce. It’s so delicious and can be used to turn many recipes into yummy. Happy I found it on your site!
Sooo good!! & so much better than store bought! Loved it!
This sauce is amazing!! It’s creamy & delicious!! One of the best teriyaki sauces ever!! Couldn’t believe how easy it was to make!
This is a hit! This teriyaki sauce is so easy to make and turned out to be flavorful. This is a must-try recipe, thanks Kristyn for this wonderful recipe!
We had chicken and rice last night and with this Teriyaki Sauce, everything had so much flavor.