This Teriyaki sauce is incredibly quick and simple to make. It only requires a handful of pantry ingredients, that many people have constantly on hand, including soy sauce, sugar, apple cider vinegar, garlic, powdered ginger, and black pepper. A cornstarch slurry creates a thick and saucy consistency that’s perfect for glazing over grilled chicken or steak. It also works well as a dipping sauce or condiment over rice bowls.
Ingredient and Equipment List
- Soy Sauce – You’ll want to use a soy sauce that you like the flavor of, since it’s the main flavor component. If possible, I also recommend a low-sodium variety since the concentrated flavor can sometimes concentrate the saltiness as well.
- Sugar– White granulated sugar gives this teriyaki sauce its signature sweet flavor and consistency.
- Apple Cider Vinegar – I suggest a high quality apple cider vinegar with the “mother”, like Braggs.
- Garlic – You’ll use a clove of fresh garlic here. You could substitute garlic powder if you need to, but I do like the flavor and little pieces of the fresh garlic, so if I have it, I use it.
- Ginger – Unlike the preferred fresh garlic, either fresh or powdered ginger works just fine. I actually prefer powdered, since it distributes well and tastes great.
- Black Pepper – Freshly cracked black pepper gives flavor and a little bite.
How to Make Teriyaki Sauce
- In a medium saucepan, combine soy sauce, sugar, vinegar, garlic, ginger, and black pepper.
- Bring mixture to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, reduce heat to a simmer.
- Add cornstarch mixture and stir until sauce is thickened and bubbly, 1-2 minutes.
- Remove from heat. Use immediately or store it in the fridge in an air-tight container for up to 2 weeks.
Storing and Other Tips
- Store in the fridge in an airtight container for up to 2 weeks.
- Because of the sugar content in this sauce, I recommend basting grilled meats in the final minutes of cooking, so it doesn’t burn on the hot grill.
Cornstarch is the preferred thickening agent for this recipe because it keeps the sauce glossy and smooth and doesn’t impart a flavor into the finished sauce. If you are in a pinch, you could make a slurry with all purpose flour, but you would need to use 2-3 tablespoons instead of the 1 tablespoon cornstarch, whisked with enough water to make a smooth slurry.
Over the years I’ve had a batch or two of this sauce turn out overly salty and I’ve realized that some soy sauces that are naturally high in salt result in the sauce turning out too salty. I suggest using a soy sauce that you are familiar with and already know you like, and perhaps a low-sodium one.
Yes, this sauce can be used to marinate cuts of meat, or as a finishing glaze.
Yes! Readers have reported success with making this teriyaki sauce recipe using liquid aminos.
Serving Suggestions
- Try this sauce in these Bacon-Wrapped Teriyaki Chicken Skewers
- Use it in this Teriyaki Chicken Alfredo Pasta (one of my favorite recipes!)
- My favorite use for this sauce is to glaze grilled chicken thighs. I take boneless skinless thighs and season with onion powder, garlic powder, black pepper, and just a tiny sprinkle of salt. Grill until just about to temperature (165°) and then turn down the heat and baste in teriyaki sauce, flipping each side once. You can also roast the thighs in the oven for 30-40 minutes at 425°, basting with sauce and flipping occasionally throughout cooking.
- Try serving Teriyaki Chicken Thighs with with this Sweet and Savory Coconut Rice.
- Try glazing teriyaki sauce over grilled flank steak and serve with rice and Grilled Honey-Sesame Bok Choy.
- For a Hawaiian style meal, make Teriyaki Chicken Thighs and serve with rice and Macaroni Salad.
Teriyaki Sauce
- Total Time: 6
- Yield: 1-2 cups
Description
This quick and easy teriyaki sauce recipe and glaze uses a handful of pantry ingredients to make a delicious and versatile Teriyaki sauce, great for glazing grilled meats or using as a condiment. Makes just under 1 cup of sauce as written.Â
Ingredients
- 1/2 cup soy sauce (low sodium if possible)
- 1/2 cup sugar
- 1/4 cup apple cider vinegar (I like Braggs)
- 1 clove garlic, pressed or very finely minced
- 1/2 teaspoon ground ginger (or 1/2 tablespoons fresh)
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Optional: additional cornstarch and water- see note!
Instructions
- In a medium saucepan, whisk together soy sauce, sugar, vinegar, garlic, ginger, and black pepper.
- Bring to a boil over medium-high heat, stirring occasionally.
- While sauce is heating, combine cornstarch and cold water in a small bowl.
- When sauce comes to a boil, reduce heat to a simmer and add cornstarch mixture. Stir until sauce is thickened and bubbly, about 1-2 minutes.
- Remove from heat use immediately, or store in the fridge in an air-tight container for up to 2 weeks.
Notes
This sauce is intentionally strong and seasoned. This works well for glazing meats where the flavor is dispersed. If I use this sauce as a condiment for dipping things, or to drizzle over food and I want a less intense sauce, I just add 1 cup of water to the mixture in step 1, and increase the cornstarch slurry to 1 1/2 tablespoon cornstarch and 1 1/2 tablespoon water. This method yields just under 2 cups of sauce.Â
My favorite use for this sauce is to glaze grilled chicken thighs. I take boneless skinless thighs and season with onion powder, garlic powder and black pepper (no salt, because there’s plenty in the sauce). Grill until just about to temperature (165°) and then turn down the heat and baste in teriyaki sauce, flipping each side once. You can also roast the thighs in the oven for 30-40 minutes at 425°, basting with sauce and flipping occasionally throughout cooking.
- Prep Time: 5
- Cook Time: 1
- Category: condiments
- Method: Stovetop
- Cuisine: Asian
Questions & Reviews
I use this recipe all the time! Especially when I need an easy meal (not necessarily quick) I make this sauce then cook a large chicken breast in it in the oven, with one large shredded carrot. Once cooked I shred the chicken with 2 forks and put the chicken/sauce mix over the top of some cooked rice (usually about 3/4 cup uncooked makes the right amount of cooked rice for me) and it makes a really tasty, kid friendly, all-in-one meal.
Delicious! The only thing I did was swap soy sauce for coconut aminos.
Why did it take me so long to try this teriyaki sauce?? It’s more amazing than I can possibly express. Even the picky eater liked it! This will become a staple for me. Thanks once again for a wonderful recipe!
8th teriyaki sauce recipe i’ve tried, ONLY good one that i have found. made chicken philly stuffed ciabatta roll sandwiches (mozzarella cheese cuz strechy)with this mixed in with the meat and veggies. mind= blown
YES! That makes us happy to hear!!
I used swerve instead sugar. Turned out great!. This will be my go to sauce f from now on!
I made this last night and it was so good! I poured it over some rice, vegetables, and chicken. I love that this sauce can be made so quickly for an easy and healthy dinner.
Food Network had this same recipe, just minus the vinegar & pepper. Thought it was great 🙂 http://www.food.com/recipe/restaurant-teriyaki-sauce-133751
My favorite teriyaki is Yoshidas, but I can’t find it in Arkansas! So I turned to your blog and I really love this teriyaki too. I also discovered that by adding 1/4 t of curry powder it taste almost exactly like my favorite sauce. Thanks for the great recipe!