Teriyaki Sauce Recipe
Homemade Teriyaki Sauce is sweet, savory, and ready in minutes with simple ingredients, optional pineapple, and an easy marinade variation.
Servings: 4
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.
Video
Notes
STORE simple teriyaki sauce in a mason jar or other airtight container in the refrigerator for up to 2 weeks.
FREEZE this best teriyaki sauce recipe in a freezer bag for up to 3 months. Thaw and reheat in a small saucepan.
Nutrition
Serving: 2tablespoons | Calories: 129kcal | Carbohydrates: 32g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 583mg | Potassium: 96mg | Fiber: 0.2g | Sugar: 27g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 0.5mg