Original Post: https://www.evolvingtable.com/?p=34230
Sticky Teriyaki Sauce Recipe
This easy Sticky Teriyaki Sauce is ready in 10 minutes with soy sauce, honey, garlic, ginger, and a quick cornstarch slurry. Simmer until thick and glossy and you have a homemade sauce that out-performs anything bottled. Use it as a sauce, glaze, or marinade for chicken, salmon, stir fry, and rice bowls. Keeps in the fridge for up to 2 weeks.
Servings: 8 servings
Ingredients
- ⅓ cup soy sauce or Tamari regular, gluten-free, or Tamari sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons honey or pure maple syrup
- 2 garlic cloves minced
- 1 teaspoon minced ginger
- 1 teaspoon toasted sesame oil
- 1 teaspoon Sriracha sauce optional
- 2 tablespoons cornstarch
- ¾ cup + 2 tablespoons water divided
Instructions
- Add all of the ingredients except for the starch and 2 tablespoons of water to a medium-sized saucepan over high heat.⅓ cup soy sauce or Tamari, 1 tablespoon rice vinegar, 2 tablespoons brown sugar, 2 tablespoons honey, 2 garlic cloves, 1 teaspoon minced ginger , 1 teaspoon toasted sesame oil, 1 teaspoon Sriracha sauce
- Bring sauce to a boil and then reduce heat to low. Simmer for 1-2 minutes or until sugar begins to dissolve.
- Make a starch slurry by whisking together starch and water in a small bowl until smooth. Add starch slurry to the saucepan.2 tablespoons cornstarch, ¾ cup + 2 tablespoons water
- Whisk sauce for 2-3 minutes over low heat until it is thickened to your desired consistency. (Sauce will thicken even more once it cools.)
- Use teriyaki sauce on chicken, salmon, or any other stir-fry!
Video
Notes
Yield: 1 cup of sauce. Serving size is 2 tablespoons.
Make-ahead: Make up to 2 weeks ahead and store in the fridge so you have it on hand for weeknight dinners.
Storage: Cool to room temperature, then store in an airtight container or jar in the fridge for up to 2 weeks. If it thickens too much, whisk in a splash of water to loosen.
Freezing: Portion the cooled sauce into an ice cube tray and freeze until solid, then transfer the cubes to a freezer bag. Each cube is roughly 2 tablespoons. Frozen sauce keeps for up to 3 months.
Reheating: Warm in a small saucepan over low heat, or microwave in 15-second bursts.
Variations: Skip the cornstarch slurry for a thinner pourable sauce (great for stir fries). Bump the honey by 2 extra tablespoons for a sweeter version (great for kid-friendly meals or salmon bites).
Nutrition
Calories: 53kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 557mg | Potassium: 20mg | Fiber: 1g | Sugar: 7g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
