Teriyaki Sauce

So have you had a hard time finding a brand of Teriyaki sauce that you like at the store? Or even more likely, have you ever found yourself quickly approaching dinnertime and you think you have nothing to make? Well, I’m here to tell you that I’m willing to bet that you always have the ingredients to make Teriyaki something on hand. I almost always have the ingredients for Teriyaki sauce in my cupboards and I almost always have chicken breasts or thighs, steak, a pork tenderloin, or salmon in my freezer. So, at least in my world, if I don’t have all of those things on hand, something is seriously wrong in my universe.

What makes this even better is that you can literally make this for pennies and, not trying to be Braggy Braggerson here, but I think it’s better than anything you can buy at the store. I also like that it’s a little thick, so it works well as a glaze or dipping sauce.

I really love it on chicken thighs. You don’t even have to marinate the chicken first (although marinating is certainly never a bad thing). Just heat up your grill and baste every 10 minutes or so until they’re done, or you can do it in an oven heated to 425. Just line a baking sheet with foil and bake for about 40 minutes, basting regularly and turning the chicken halfway through.

You’re going to need some cornstarch, cold water, white sugar, soy sauce, apple cider vinegar (I ALWAYS use Bragg’s or other organic apple cider vinegar with the Mother), garlic, ginger (freshly grated or powdered), and black pepper.

teriyaki sauce ingredients from our best bites

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. You can use either ground ginger as directed or about 1 1/2 teaspoons of fresh ginger.  Combine your ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat and use any way you darn well please. You can store it in the fridge in an air-tight container for up to 2 weeks.

final teriyaki sauce from our best bites

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Description

This quick and easy teriyaki sauce recipe and glaze uses a handful of pantry ingredients to make THE BEST Teriyaki you’ve ever had!


Ingredients

1 tablespoon cornstarch
1 tablespoon cold water
½ cup white sugar
½ cup soy sauce
¼ cup cider vinegar (I recommend Bragg’s)
1 clove garlic, minced
½ teaspoon ground ginger or 1 1/2 teaspoons fresh ginger
¼ teaspoon freshly ground black pepper


Instructions

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. You can use either ground ginger as directed or about 1 1/4 tsp. of fresh ginger.  Combine your ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat and use any way you darn well please. You can store it in the fridge in an air-tight container for up to 2 weeks.


41 comments

  1. I made a double batch of this last night and it is so good! I baked a chicken breast in the oven and marinated it with this sauce and then stirfried it with a bunch of veggies and put it over rice. YUM!

  2. Kate, next time I see you I’m going to give you a big fat kiss! I did have all these ingredients on hand, and it was so easy to make! It is REALLY rare that what I attempt to cook actually turns out, and even rarer if it takes good – and this hit it out of the park! Shane and I are SO grateful for you posting this recipe. It was absolutely divine. Next time I’m at the store, I’m stocking up on soy sauce!

  3. Yeah, definitely add some Saki. That gives it JUST the zing you need. I have made this sauce and it’s YUM. Makes me feel so Asian…

  4. I made this once to use with Kate’s recipe for teryaki bacon wrapped chicken skewers (which I’m SURE she’ll share with us one of these days, they’re delish) and I thought it was really great. I used fresh ginger in mine and I loved the flavor.

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