Ready in just ten minutes, this delicious teriyaki sauce recipe can be made with just a handful of wholesome ingredients – not the MSG and high fructose corn syrup you’re likely to find in store-bought options. It’s perfect for easy weeknight meals, and may even inspire you to reclaim other favorites like sweet and sour chicken and pepper steak.
What is teriyaki sauce?
The word teriyaki comes from the Japanese word “tare”, which means glossy or glaze. It describes the sheen that the sauce provides.
Teriyaki is traditionally made with soy sauce, mirin (sweet rice wine) and rice vinegar, but since my family is gluten-free I’ve swapped the soy sauce with coconut aminos.
Since coconut aminos are sweeter than traditional soy sauce, the flavor profile of this recipe is well-balanced without the addition of mirin. I also use apple cider vinegar in place of rice vinegar because it’s what I usually have on hand, but either will work.
Ways to use teriyaki sauce
- To flavor grilled shish kabobs
- As a glaze for stir fry
- Crispy baked chicken wings dipping sauce
- Potstickers dipping sauce
- As a glaze for chicken or salmon
- Drizzled over lettuce wraps
Teriyaki Sauce Recipe
- 1/3 cup coconut aminos
- 1/3 cup water (plus 1 tablespoon that is set aside)
- 1/4 cup maple syrup
- 2 tbsp apple cider vinegar
- 1/4 tsp crushed red pepper flakes (optional)
- 1-2 tsp fresh ginger (grated on a microplane - use 1 teaspoon if you don't like spicy foods, and 2 if you do)
- ¼ tsp garlic powder
- 1 tbsp arrowroot powder
- Stir together 1 tablespoon water with 1 tablespoon arrowroot powder.
- Bring all ingredients except the water/arrowroot mixture to a boil.
- Reduce heat to simmer and stir the water/arrowroot mixture again, then pour it slowly into the pot.
- Stir for about 1 minute while the teriyaki sauce thickens, then remove from heat and serve.
More Flavor-Boosting Sauce Recipes
Peruvian Green Sauce (Aji Verde) – Usually when we use the words “secret sauce” or “magic sauce,” we mean some essential ingredient for a well-lived life. This Peruvian green sauce recipe, however, is an actual sauce that works magic on your taste buds.
Maple Chipotle BBQ Sauce – This quick and easy barbecue sauce is lip smacking good over brisket, ribs, grilled chicken and even burgers.
Tartar Sauce Recipe – Creamy and tangy, this tartar sauce is perfect for homemade gluten-free crab cakes.
Chimichurri Sauce – This garlicky, spicy, tangy sauce can be used as a marinade or served over grilled meats. It’s made with fresh herbs, garlic, red pepper flakes, jalapeno, olive oil and red wine vinegar.
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Thanks for having me over to share this family favorite recipe, Heather!
Sorry–to clarify–the sauce only goes on at the end for a few minutes with the broiler?
That’s right, Sarah! And be sure to leave some for dipping once they’re done!
It took me many years before I had a chicken wing, but now I love them. Haven’t tried teriyaki wings yet. Will have to try this, thanks for sharing!
I hope you love them, Laurie! 🙂
This is a great recipe. We’ve made this a few times with chicken wings but we’ve also tried it with shrimp and also calamari and it’s has been a hit every time. Thanks!
That’s great to hear, Maria! Thank you for sharing!
This looks great! Can it be cooked on low throughout the day or does it have to be cooked on high for the shorter period?
Sanjib Kumar Das
Sounds good, Maria! Thank you for sharing!
I have been pre-cooking ground beef for a long time – it is just so much easier to do it once and be done with if for a while. Sometimes I cook a batch that is just plain ground beef – and then I’ll do another batch and add green peppers and onions. I also store mine in freezer zip lock bags due to the storage issue – much easier to store flat.
Is it possible to use Tamari instead of coconut aminos? It’s gluten free too, and much easier to find where I live.
Love your recipes. Teriyaki sauce is another I’ll try. Why is your sodium so high? The coconut aminos isn’t high. Is it the arrowroot powder? I don’t have that so can’t check. I’m always looking for low sodium ideas, especially in sauces & seasonings. Thanks for the great recipes!
How much does this make?
I’m attempting to make and can many sauces, like this, hoisin, oyster, bean sauce, duck sauce, pickled ginger, plum sauce, pot sticker sauce,and other asian sauces, chimichurri, worchestershire, shrimp cocktail sauce, ….. Basically every kind of sauce on the market. I can’t have most all of them as I’m diabetic (T2) and can’t have sugar, and try to stay away from gluten, so I’m limited. Being able to make my own, control the ingredients and can for future use and ease and to stock up when things get bad really are important for me.
Thanks for the recipe….How much does it make?