Homemade Teriyaki Sauce – 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 best, thick 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 a 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!
- low-sodium soy sauce
- sesame oil
- brown sugar
- ground ginger
- apple cider vinegar
How to make it?
- Whisk all ingredients in a saucepan.
- Simmer over medium low heat for about 3 minutes.
- 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.
- Cornstarch: it 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.
- Soy sauce: I recommend using low-sodium soy sauce to control the flavor.
- sesame oil: if you don’t have it on hand, skip it but I highly recommend this ingredient for the recipe since it will give it that characteristic Asian flavor. You can use olive oil as a substitute.
- sesame seeds: not necessary but we enjoy them.
Can I use this sauce as a 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.
If you keep the sauce in a jar with lid and store in the fridge, it will last for up to 2 weeks.
How to use it?
This sauce is perfect in many Asian dishes. Here are my favorites:
- Quick and Easy Teriyaki Chicken Rice Bowl
- Baked Teriyaki Salmon
- 10-Minute Teriyaki Shrimp
- Chicken Stir Fry
- Easy Sesame Chicken
- Teriyaki Chicken Stir Fry
For more ideas, feel free to browse our Asian Category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
The best and easiest Teriyaki Sauce for Asian dishes! You only need a few ingredients to make it. Great with chicken, shrimp, salmon and vegetarian stir fry!
- 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.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
This recipe was originally published on April 25th, 2018 and updated on October 28th, 2019.