This homemade Teriyaki Sauce Recipe is the real deal. Sweet, salty and perfectly balanced with the addition of garlic and ginger – who needs take-out? Add it to some chicken, serve it over rice. Hello, dinner!
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Update: This was originally posted in June of 2016, and has been updated to improve reader experience. It totally needed process and ingredient pictures, but I’ve left some of the old pics (blue plates) in because I don’t hate them.
Ever get to the end of a long day, and want dinner super fast, but also want something other than frozen pizza or a bowl of cereal? Yeah, me too.
This homemade teriyaki sauce is YUMMY and so quick and easy, you’ll be kind of shocked (and hopefully – impressed!). It will be done before your chicken and rice are cooked (around the same time if you prep ahead with pre-cooked chicken and have some rice hanging about too).
Add something green on the side, and you have yourself quite the tasty dinner without resorting to calling for take-out!
It’s a salty, sweet, sauce that thickens to a perfect texture, just right for drizzling over your chicken. A quick sprinkle of some sesame seeds (or not, whatever), and dinner is DONE.
Did I mention that it is easy? And, gluten-free? (I use a gluten-free soy sauce and certified gluten-free cornstarch in case you were wondering).
My kids are notorious for not eating anything I spend any kind of time making for them, but H thinks this is excellent. He calls it “chicken candy sauce”. Um. That makes this a GREAT recipe, in my book!
This recipe makes 1 cup of sauce, so use it all tonight – or save some for later in the fridge. 1/4 cup – 1/2 cup in a stir fry works wonders too!!
If you love making your own pantry staples, you’ll love my recipe showing how to make your own Chicken Stock, Homemade Italian Seasoning and even Homemade Hamburger Helper!!
Teriyaki Sauce Ingredients:
- SOY SAUCE – low sodium or regular is fine. I use a gluten-free tamari – when I need for this to be gluten-free.
- SUGAR – plain, white sugar. Can sub honey or agave if you roll that way
- LEMON JUICE – do yourself a favor and squeeze your own. The bottled kind just doesn’t taste good!!
- GARLIC – freshly minced. Can sub garlic powder if that’s what you have
- FRESH GINGER – I like to use freshly grated ginger, but you can easily sub for ground ginger.
- WATER – ’nuff said
- CORNSTARCH – this is similar to using a cornstarch slurry – but we add it with the other ingredients at the beginning. It thickens the sauce – use certified gluten-free cornstarch to ensure that it’s gluten-free if you need that!
How to make Teriyaki Sauce:
- Combine all ingredients in a small saucepan and bring to a boil over high heat.
- Reduce to medium heat, and simmer until thickened (about 1 minute).
- Cool to room temperature before storing it in a jar with a tight fitting lid.
- Serving suggestion – Drizzle over cooked chicken and rice, sprinkle with sesame seeds and devour.
- Watch the saucepan as you’re cooking – it can burn easily due to the sugar content. Whisk constantly!!
- The sauce will coat the back of a spoon when done – see the process shots for what I mean!
- If you don’t have lemon – substitute a little apple cider vinegar or rice wine vinegar. We’re balancing salty and sweet with acid!
- This makes a great Asian salad dressing – combine a little of the sauce in a small bowl with some sesame oil and pour it on!
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Homemade Teriyaki Sauce
Ingredients
- 1/3 cup soy sauce
- 2/3 cup white sugar
- 1 tablespoon fresh lemon juice
- 2 cloves garlic (minced (can sub powdered))
- 2 teaspoons grated ginger (can sub powdered)
- 3/4 cup water
- 2 tablespoons cornstarch (blended with 2water)
To Serve
- cooked chicken
- rice
- sesame seeds (optional)
Directions
Sauce
- Combine all ingredients in a small saucepan and bring to a boil over high heat.
- Reduce to medium heat, and simmer until thickened (about 1 minute)
- Cool to room temperature before storing.
To Serve
- Drizzle over cooked chicken and rice.
- Sprinkle with sesame seeds.
- Devour.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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