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teriyaki chicken with rice on plate
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Best Teriyaki Sauce Recipe

Teriyaki sauce is so very simple to make and tastes absolutely delicious on beef, chicken, pork, veggies, and more! It only takes a few ingredients and 10 minutes to make up a batch you can use again and again!
Course Sauce / Condiment
Cuisine Chinese
Prep Time 5 minutes
Cook Time 5 minutes
0 minutes
Total Time 10 minutes
Servings 8 servings
Calories 131kcal
Author Tiffany

Ingredients

  • 1 cup low sodium soy sauce
  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 1 cup sugar see note
  • 1 teaspoon ground ginger see note
  • 1/4 teaspoon crushed red pepper flakes or 1-2 teaspoons sriracha sauce, to taste
  • 2 teaspoons minced garlic
  • 3 tablespoons corn starch + 1/4 cup water or soy sauce, see note
  • 1/2 teaspoon sesame seeds

Instructions

  • In a medium sauce pan, combine soy sauce, water, rice vinegar sugar, ginger, red pepper flakes (or sriracha sauce), and garlic and give it a good stir.
  • Bring heat up to medium, whisking occasionally until sauce comes to a boil.
  • Stir corn starch into water (or soy sauce) and whisk into boiling sauce. Continue to stir as sauce thickens.
  • Stir in sesame seeds. Serve with your favorite Asian-inspired dish or allow to cool before storing in airtight container in fridge for later use (see notes for "leftovers"). Enjoy!

Notes

About that sugar: this is my favorite - though maybe not the most super duper healthy version as it calls for 1 cup of sugar - teriyaki sauce.  Just remember this makes a pretty big batch of sauce and you'll be dividing it between many servings so maybe that 1 cup isn't quite as intense as it seems! To lighten this up a bit, feel free to scale back the sugar to your own preference. 
The ginger: I definitely recommend using the ground ginger if you have it on hand, BUT I want to let you know that I have run out before (gasp) and made this sauce without the ginger and it was still fantastic! 
Corn starch slurry: I used to thicken this teriyaki sauce by dissolving the corn starch into 1/3 cup soy sauce, but in an attempt to make it a smidge healthier I've recently been swapping out the soy sauce and using water instead and it tastes delicious with just a slightly less intense flavor. So either works, water or soy sauce - just go with your gut on this one. 
Leftovers: this sauce keeps well in an airtight container up to two weeks in the fridge, or even longer in the freezer. To reheat, stir over medium-low heat on stove top, or microwave in a heat-safe, uncovered container in 30 second increments. 

Nutrition

Calories: 131kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1065mg | Potassium: 66mg | Fiber: 1g | Sugar: 26g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg