Homemade Teriyaki Sauce recipe – the best and easiest sauce for Asian dishes! You only need a few ingredients to make it. Great with chicken, shrimp, salmon and vegetarian stir fry!
After so many requests, I am finally sharing my recipe for the Homemade Teriyaki Sauce! It’s one of the easiest condiments you can make in your own kitchen. You can use it in cooking or pour over finished dish to add Asian flavor. It only requires a handful of ingredients that most likely are already in your pantry.
This Homemade Teriyaki Sauce recipe is the best and easiest and will save you time in the kitchen! Forget the store bought stuff and make a jar or your own homemade teriyaki sauce!
HOW TO MAKE HOMEMADE TERIYAKI SAUCE?
Teriyaki sauce is one of the easiest to make at home. Once you do, you will never go back to a store bought one! All you need is just a few ingredients from your pantry, all of them very common and not specialty. The teriyaki sauce is based on say sauce (I recommend using the low-sodium type), brown sugar (or honey), garlic (fresh minced or grated), a dash of ground ginger powder, apple cider vinegar (or rice vinegar) and for the more authentic flavor, a teaspoon and a half of sesame oil. You can use olive oil as a substitute. Simmer all of the ingredients over medium low heat, then make a quick cornstarch slurry with water and add to sauce. Cook just until it thickens. Done! You can use the sauce right away by adding it to cooked chicken in skillet or pour over salmon, shrimp or chicken tenders and bake. Keep the sauce in a jar with lid and store in fridge for up to 2 weeks.
CAN I USE FLOUR INSTEAD OF CORNSTARCH?
Cornstarch is my go-to thickener for sauces as it will make a smooth and clump-free sauce every time. I almost completely stopped using flour in my sauces and just keep it for baking. Cornstarch will also make this sauce gluten free, for those with gluten allergy. You can use flour in place of cornstarch in this recipe, just keep in mind that it will not be as clear in appearance.
CAN I USE TERIYAKI SAUCE AS MARINADE?
Yes! Simply place cubed raw chicken or salmon fillet into a ziploc bag, add sauce, seal tightly and freeze OR place in fridge for 30 minutes to overnight. When you are ready, thaw out and bake or cook in skillet. So easy and saves a time! Just remember to use all of the marinade and cook it with the meat.
WHAT TO COOK WITH TERIYAKI SAUCE?
Our very favorite dish (and the most popular recipe on our blog) is the Quick and Easy Teriyaki Chicken Rice Bowl. It’s crazy quick to make and everyone absolutely loves the sauce. Some even so much, that they double the amount of it to drizzle over steamed broccoli and rice. Second favorite is the slow cooker version of this recipe and right behind it – the baked salmon that takes only 18 minutes in the oven. You can use pan fried tofu in place of chicken for a vegan version. Another use for this delicious sauce is a quick and easy Chicken Stir Fry. It is so bright and colorful thanks to a ton of fresh veggies. You can skip the chicken and make it into a vegetarian dinner. So tasty! If you love this sauce recipe, you might also like our Easy Sesame Chicken dish. It’s quick and easy and is in the same flavor profile. To save time, make a batch of this sauce and use in my brand new recipe: Teriyaki Chicken Stir Fry!
For a sugar free version of a homemade teriyaki sauce, check out this recipe from Kalyn’s Kitchen. You may also like the Teriayki Burgers with Grilled Pineapple from Well Plated blog. They sound perfect for summer! Another super easy dish that you can make with this sauce are these pretty Pineapple Teriyaki Shrimp Foil Packets from Spend with Pennies.
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HOMEMADE TERIYAKI SAUCE RECIPE
Find recipes for dishes with this teriyaki sauce at www.crunchycreamysweet.com
- 1/2 cup packed brown sugar
- 1 cup low-sodium soy sauce
- 2 tablespoon apple cider vinegar or rice vinegar
- 1/2 teaspoon ground ginger optional
- 4 teaspoons minced garlic
- 3 teaspoon sesame oil
- 3 tablespoon cornstarch
- 4 tablespoons water
- In a medium saucepan, whisk together brown sugar, soy sauce, vinegar, ginger, garlic and oil. Heat up until it starts to simmer.
- Reduce heat to low.
- In a small bowl, whisk together water and cornstarch. Add to soy sauce mixture and whisk constantly until the sauce thickens.
- Remove from heat and let cool. Use right away or store for later.
Keep in glass jar with lid in the fridge for up to 2 weeks.
This recipe can be halved to make a smaller amount, good for one meal for 4 people.