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
Ingredients
- 1/3 cup coconut aminos
- 1/3 cup water plus 1 tablespoon that is set aside
- 1/4 cup maple syrup
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon crushed red pepper flakes optional
- 1-2 teaspoons 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 tablespoon arrowroot powder
Instructions
- 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.
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?
Sounds good, Maria! Thank you for sharing!