Teriyaki Sauce
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I’ve whipped up this homemade teriyaki sauce more times than I can count! It’s my go-to for busy weeknights when I need a quick, flavorful sauce to pull dinner together in no time.
This easy teriyaki sauce recipe is made with simple, pantry-friendly ingredients, and it’s ridiculously versatile. Brush it over grilled chicken, drizzle it on salmon, toss it with vegetables, or stir it into a quick weeknight stir-fry—it’s the kind of sauce that makes everything taste better.
Why Make Homemade Teriyaki Sauce?
Forget the bottled stuff—once you make a good teriyaki sauce, you’ll never go back! The flavor is richer, fresher, and perfectly balanced. Plus, you get to control the sweetness, spice, and ingredients to suit your taste.
✔ No preservatives
✔ No high-fructose corn syrup
✔ Just simple pantry staples like soy sauce, garlic, and honey.
As a former meal prep business owner, I used teriyaki sauce in so many recipes—from chicken and salmon to stir-fries and rice bowls. This easy teriyaki sauce recipe will quickly become your new go-to!
Simple Ingredients
Step-by-step directions
- Combine All Ingredients: In a medium saucepan, add the soy sauce, rice wine vinegar, brown sugar, garlic (or garlic paste), ginger paste, red pepper flakes.
- Add Cornstarch Slurry: In a small bowl, mix the cornstarch with water until smooth. Pour the slurry into the saucepan with the other ingredients.
- Cook the Sauce: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to ensure the cornstarch doesn’t clump.
- Thicken the Sauce: Allow the sauce to simmer for 2–3 minutes, constantly stirring, until it thickens to your desired consistency.
- Serve or Store: Use the sauce immediately as a glaze, stir-fry sauce, or dip. If storing, let it cool completely before transferring to an airtight container. Refrigerate for up to 1 week.
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Teriyaki Sauce
Ingredients
- 2/3 cup Soy Sauce
- 2 Tablespoons Rice Wine Vinegar
- 4 Tablespoons Brown Sugar Packed
- 4 cloves Garlic Minced (or 2 teaspoons Garlic Paste)
- 1 teaspoon Ginger Paste
- 1/2 teaspoon Red Pepper Flakes Optional, Adjust to Taste
- 1/4 cup Water
- 1 Tablespoon Cornstarch
Instructions
- In a medium saucepan, add the soy sauce, rice wine vinegar, brown sugar, garlic (or garlic paste), ginger paste, red pepper flakes.2/3 cup Soy Sauce, 2 Tablespoons Rice Wine Vinegar, 4 Tablespoons Brown Sugar, 4 cloves Garlic, 1 teaspoon Ginger Paste, 1/2 teaspoon Red Pepper Flakes
- In a small bowl, mix the cornstarch with water until smooth. Pour the slurry into the saucepan with the other ingredients.1/4 cup Water, 1 Tablespoon Cornstarch
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to ensure the cornstarch doesn’t clump.
- Allow the sauce to simmer for 2–3 minutes, stirring constantly, until it thickens to your desired consistency.
- Use the sauce immediately as a glaze, stir-fry sauce, or dip. If storing, let it cool completely before transferring to an airtight container. Refrigerate for up to 1 week.
Notes
Refrigerator Storage
- Cool Completely: Let the sauce cool to room temperature before storing to prevent condensation and bacterial growth.
- Use an Airtight Container: Store in a mason jar, glass bottle, or sealed plastic container to keep it fresh.
- Shelf Life: Up to 1 week in the fridge. The sauce may thicken over time—just whisk in a splash of water or warm it slightly before using.
Freezer Storage
- Freeze for Longer Storage: Pour into a freezer-safe bag or an ice cube tray for portioned servings.
- Shelf Life: Up to 3 months in the freezer.
- Thawing: Defrost overnight in the fridge or warm gently in a saucepan before using.
