Teriyaki Sauce
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.
Servings -2 cups
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
- 2-3 cracks 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
DIPPING SAUCE OR CONDIMENT: This sauce is intentionally strong and seasoned as written. 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 a more mild of sauce.
MARINADE: When making this sauce for a marinade, I like leave out the cornstarch slurry and mix all ingredients cold until the sugar is dissolved. Use this to marinate chicken thighs. I will whip up a second batch with cornstarch to use as the glaze after, or another option is, after your chicken is done marinating, you can then transfer the leftover liquid to a pan and cook fully on the stove top, thickening with the cornstarch at that point. You'll want to bring to a full boil and continue to simmer to fully cook, since it contains raw chicken juices.
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!