This homemade Teriyaki Sauce recipe is easy to make and is perfect for everything from chicken to fish and veggies to rice.
Our local grocery store closed recently and we really miss it especially when I need to pick up a couple of items I forgot to buy while grocery shopping. So now easy recipes like this teriyaki sauce are even more important to keep on hand. I can quickly make the sauce in less time than it would take me to drive to the store.
This Teriyaki Chicken recipe is one of our favorite ways to use this teriyaki sauce!
Start by whisking together the water, soy sauce, brown sugar, and honey.
Can I use low sodium soy sauce?
Yes, you can use low sodium soy sauce to make this teriyaki sauce. But keep in mind, that it may alter the flavor. If you need more salt in the recipe later, you can always add some.
In a separate bowl, whisk together the cold water and cornstarch.
Why mix cornstarch with water before adding to a sauce?
Cornstarch needs to be mixed with a little cold water before being added to hot liquids to get a smooth sauce or gravy. If you try to add the powdered cornstarch directly into the hot liquid, it will clump together and no amount of whisking will make it smooth.
When adding the cornstarch/water slurry to the hot liquid, gradually pour it in while stirring constantly until combined.
Heat the olive oil and then add the minced garlic and ginger. Stir and cook briefly.
Can I use garlic powder and ground ginger to make teriyaki sauce?
For the best results, I suggest using minced garlic and ginger. But if they aren’t available, you can substitute one teaspoon of garlic powder for the two teaspoons of minced garlic in this recipe. For the ginger, use 1/4 teaspoon ground ginger in place of one teaspoon minced ginger.
Pour the soy sauce mixture into the saucepan and bring it to a boil.
Slowly whisk in the cornstarch and water mixture. Cook for 30-60 seconds until thickened, stirring constantly.
How can I fix teriyaki sauce that is too thick or too thin?
If your teriyaki sauce is too thick, you can thin it with a little water. Whisk in a very small amount of water at a time until it has reached the right consistency.
For a teriyaki sauce that is too thin, mix up more of the cornstarch and cold water slurry. Slowly whisk a little into the sauce and stir while cooking for 30-60 seconds. Repeat this until it is thick enough.
Allow the teriyaki sauce to cool and then pour it into an air-tight container. Store in the fridge.
What other flavors of teriyaki sauce can I make?
Pineapple Teriyaki Sauce: Substitute the 1/2 cup of water with pineapple juice.
Spicy Teriyaki Sauce: Add crushed red peppers or sriracha sauce.
Garlic Teriyaki Sauce: Increase the amount of minced garlic.
Want more sauce recipes? Try these next:
Stir Fry Sauce: This stir fry sauce recipe can be used for vegetables, chicken, beef, shrimp, and pork. It is super easy to make and totally adaptable. Store in the fridge or freezer for later!
Adobo Peppers Chipotle Sauce: Here’s my Adobo Peppers Chipotle Sauce that can be used like any taco sauce. It is perfect on top of tacos or poured over chopped chipotle chicken.
General Tso Sauce: Use this spicy General Tso sauce to make General Tso chicken and skip the takeout!
Honey Garlic Sauce: This sweet, flavorful honey garlic sauce is perfect for making honey garlic chicken the whole family will love!
Teriyaki Sauce
Ingredients
- 1/2 cup water
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon honey
- 1/4 cup cold water
- 2 tablespoon cornstarch
- 1 tablespoon olive oil
- 2 teaspoon minced garlic
- 1 teaspoon minced ginger
Instructions
- Whisk together 1/2 cup water, soy sauce, brown sugar, and honey. Set aside.
- Mix together 1/4 cup cold water and cornstarch. Set aside.
- Heat the olive oil in a saucepan over medium heat. Add the minced garlic and minced ginger. Stir and cook for 30-60 seconds.
- Add the soy sauce mixture and bring to a boil, stirring occasionally.
- Slowly whisk in the cornstarch and water slurry, stirring constantly. Cook while stirring for 30-60 seconds until thickened.
- Remove from heat. Cool and store in the fridge in an airtight container for up to a week.
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