Once you’ve made teriyaki sauce from scratch, it is hard to go back to store bought. The flavor is fresher, the ingredients are simple, and you can adjust it easily exactly how you like it.

It balances the sweet and savory combo without being too salty, and comes together in just a few minutes on the stove, with ingredients you likely have on hand already!

Why this Recipe is the Best

• Better than Store Bought: Fresh Flavor with Simple Ingredients
• Quick and Easy: Only takes a few minutes of stirring in a pot on the stove, and you’ve got the best sticky teriyaki sauce!
• Super Versatile: This sauce can be used as a marinade, glaze, or dipping sauce.
• Customizable: I’ll give you a few tips below for ways to adjust the sweetness, spiciness, etc.

Ingredients Needed

This is a quick overview of some of the ingredients you’ll need for this Sweet Teriyaki Sauce Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• Soy Sauce: I recommend using a low sodium soy sauce because once it is cooked down the salty flavor is amplified, we don’t want it too salty.
• Brown Sugar: Adds sweetness to the sauce
• Honey: Adds a little extra sweetness, and gives the sauce a shiny look too.
• Minced Garlic: You can mince your own garlic cloves, or use jarred garlic from the store.
• Grated Ginger: Fresh ginger gives the best flavor, but you can use the same amount of ginger paste, or substitute 1/8 tsp of ground ginger.
• Rice Wine Vinegar: Adds a little tanginess to the sauce, you can substitute apple cider vinegar or Mirin.
• Sesame Oil:
• Red Pepper Flakes: I like just a dash for a little *almost* spice, but its not enough to be spicy. You can leave it out if you don’t like any spice.
• Cornstarch: We will make a slurry of equal parts cornstarch and water, which will thicken the sauce as it cooks.

How to make Homemade Teriyaki Sauce

Step 1: Bring to a Simmer. Add most of the ingredients to a medium sauce pan over medium heat and bring to a simmer. Stir until the sugar is dissolved and everything is mixed well.

Step 2: Make the Cornstarch Slurry. Mix the water and cornstarch in a small bowl until combined.

Step 3: Thicken the Sauce. Add the Slurry to the sauce, and let it keep simmering. Continue to cook for a few minutes until it thickens. It should be thick enough to coat the back of a metal spoon.. Remove from the heat and let the sauce cool for a few minutes before using.

Storage Instructions

Store the sauce in an airtight container in the refrigerator for up to 2 weeks. The sauce will thicken slightly when cooled, you can reheat it gently in the microwave, or on the stove, or stir in 1 TBS of water to thin it out if needed.

You can also freeze the sauce, pour it out into a plastic ice cube tray, then let it freeze solid. Transfer the cubes to a freezer safe bag and freeze for up to 3 months. Grab a few, or as much as you need when you’re ready to make your stir fry, or grill some chicken!

How to Use

Homemade teriyaki sauce is one of those use it all the time, kind of recipes. Once you have a batch on hand, you’ll want it for all your meals.

• Marinade: Pour the sauce over raw chicken, steak, or fish and cover it with a lid and place it in the fridge for 30 minutes or more.
• Dipping Sauce: It’s a great dip for potstickers, egg rolls, or even chicken tenders!
• Stir Fry Sauce: Add as much sauce as you want directly into the pan of protein and veggies for an easy stir fry. It’ll coat everything really nicely and give you the best flavor.
• Chicken or Pork Kabobs: Marinate the cubed kabob meat in the sauce for about 30 minutes to 1 hour. Thread the prepared meat and veggies on skewers, and grill four 10 to 15 minutes , until the meat reaches the right temperature. Brush the sides of the kabobs with the sticky sauce while cooking.
• Sheet Pan Meal: Toss raw chicken and veggies in a little teriyaki sauce before roasting. Be sure to drizzle some more on top after baking for more flavor.
• Burgers: I love this sauce smothered on a teriyaki burger, or grilled chicken sandwich. Add a little pineapple for extra flavor!

This Homemade Teriyaki Sauce is so quick and easy, and a great way to add delicious flavor to your meals. It’s the perfect balance of flavors, and will be a staple recipe you’ll find yourself making over and over again. You’ll never reach for the store bought bottle again.

More Homemade Sauces:

• Honey Buffalo Sauce
• Best Fry Dip
• How to make Alfredo Sauce at Home
• Sauce for Coconut Shrimp
• Homemade Ranch Dressing

Print

Homemade Teriyaki Sauce

This Homemade Teriyaki Sauce is one of those simple recipes that instantly upgrades your meals. It is sweet, savory, a little tangy, and sticky, perfect for tossing it with chicken, veggies, rice, or even a burger. This sauce will bring big flavor with very little effort!

Servings 8 Servings

Calories 85kcal

Ingredients

• 1/2 cup Low Sodium Soy Sauce
• 1/2 cup Brown Sugar
• 2 TBS Honey
• 2 TBS Rice Vinegar
• 1 tsp Minced Garlic
• 1 tsp Fresh Ginger
• 1/2 tsp Sesame Oil
• 1/4 tsp Red Pepper Flakes (Optional)
• 2 TBS Water
• 1 TBS Cornstarch

Instructions

• Add the soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes to a medium sauce pan. Heat over medium. 1/2 cup Low Sodium Soy Sauce , 1/2 cup Brown Sugar, 2 TBS Honey, 2 TBS Rice Vinegar, 1 tsp Minced Garlic , 1 tsp Fresh Ginger, 1/2 tsp Sesame Oil, 1/4 tsp Red Pepper Flakes
• Let the mixture cook as it comes to a low boil, whisk together the water and cornstarch to make a slurry, and add it to the sauce. 2 TBS Water, 1 TBS Cornstarch
• Bring the mixture to a boil and let it boil for a couple minutes until thick enough. The sauce should be thick enough to coat the back of a metal spoon.
• Remove from the heat and let the sauce cool for about 10 minutes to use hot, or transfer to a container with a lid to store in the fridge.

Notes

• Use as a Marinade: This sauce works great as a marinade for chicken, beef, or salmon. Marinate the meat in an airtight container or bag for at least 30 minutes in the fridge.
• Strain: If you want a smooth sauce you can strain the sauce to remove the bits of garlic and ginger.
• Double the Recipe: The sauce stores great, and if you double it, you’ll love having it on hand for easy weeknight dinners.

Nutrition

Calories: 85kcal | Carbohydrates: 20g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 579mg | Potassium: 81mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 19IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 0.4mg

The post Homemade Sweet Teriyaki Sauce appeared first on Like Mother, Like Daughter.