This ten-minute teriyaki sauce is so much tastier than bottled teriyaki sauce, especially the homemade types, with a flavor that is both sweet and acidic, and it will take your chicken, salmon, and stir-fries to a whole new level! This homemade teriyaki sauce works wonderfully with a wide variety of foods, from vegan teriyaki stir fry to teriyaki salmon glaze. Because it is so delicious, this homemade teriyaki sauce will have you licking your fingers and possibly your plate as well. You may prepare it ahead of time and then use it as a sauce for stir fry, as a marinade for poultry, or even as a glaze for salmon. 
It is not my intention to boast, but this homemade teriyaki sauce recipe is without a doubt the tastiest and most straightforward of all those that are available. The best part about this recipe is that it can easily be adapted to be vegan, paleo, and gluten-free. The Reasons Why You'll Fall in Love with This Recipe:
- It's not too sweet, not too salty, and not too sour — just right for your palate!
- It can be used as a sauce for stir fry, as a marinade, or as a glaze.
- You have complete control over the level of saltiness (does anybody else think that teriyaki bought in stores is way too salty?!)
We advocate using low sodium soy sauce in place of regular soy sauce. Paleo diet or one without gluten? Make use of coconut aminos, but reduce the amount called for first so that you can check how salty it tastes before adding more.
- sweetener: in this recipe, we use honey, but you can substitute equivalent amounts of maple syrup or brown sugar instead.
- Garlic and ginger: garlic and ginger can be used either fresh or ground into a powder. Powdered is the way to go if you want a sauce that's as smooth as silk.
- Mirin: The aftertaste of teriyaki food is characterized by a light sourness, which mirin contributes. If you are unable to locate mirin, feel free to remove it, substitute it with sake or sherry, or look for it in the international foods section of some supermarkets.
- Sesame oil: This teriyaki sauce benefits from the addition of a small bit of sesame oil as a flavoring component. This kind of toasted or untoasted sesame oil works just well for us because we use it.
Instructions in a Step-By-Step Format:
- Simmer: In a saucepan, combine the honey, soy sauce, garlic, ginger, sesame oil, and mirin. Bring to a simmer and cook for three minutes while stirring regularly.
- Combine: Cornstarch and three tablespoons of water should be mixed in a bowl and then whisked into the sauce.
- Thicken: Continue to simmer for an additional one to two minutes, until the mixture begins to thicken and bubble.
Put It to Use:
- In a stir fry, you can either prepare the sauce ahead of time and then throw the finished stir fry in it right at the end OR you can shake together the teriyaki sauce with cornstarch and then thicken it right in the pan with the stir fry. For details on how to make teriyaki chicken meal prep, go to this recipe.
- marinade - You can marinate your chicken in this sauce for up to twenty-four hours. The chicken will absorb even more flavor if you freeze it while it is still in the teriyaki sauce. Reserve some teriyaki sauce that has not come into contact with the chicken so that you can add more of it before serving the chicken.
- We like to use teriyaki sauce as a glaze on our salmon by brushing it on with the sauce right before serving. Have a look at this recipe for the teriyaki salmon glaze!
- With a slow cooker, use the recipe for teriyaki chicken made in a slow cooker
- in an Instant Pot, use the Instant Pot chicken teriyaki recipe.
- on tofu, using the straightforward recipe for teriyaki tofu.
I need a gluten-free and paleo-friendly teriyaki sauce. Is that possible? Yes! Simply replace the soy sauce with coconut aminos. Is teriyaki sauce sweet? Honey or maple syrup can be used in place of refined sugar to sweeten this homemade teriyaki sauce, which has only a hint of sweetness overall. It is significantly less sweet than the typical teriyaki that is purchased from a store, with only 9 grams of sugar per serving. Do you think teriyaki sauce will work well as a marinade for chicken? Absolutely! To get the most out of the flavor of this sauce, marinate your chicken for up to a day in it. More detailed instructions on how to marinate chicken may be found here, along with suggestions for storing it in the freezer. Storage: Refrigerate and keep for up to two weeks in the refrigerator in an airtight container (we love using 1-pint jars for this purpose). Put it in the freezer; the teriyaki sauce should be good after being frozen. Wait until everything is cool, then put it in a container that seals tightly and can go in the freezer, or freeze it flat in a ziplock bag. 
How to apply it as a glaze to something: Apply with a brush on chicken or salmon during the final one to two minutes of cooking, then apply again immediately before serving. Instructions for using it as a marinade: Before serving, marinate the chicken, tofu, or meat for two to twenty-four hours. It is recommended that you set aside some of the (new) marinades to use as a basting sauce before serving. The best way to make use of it in a stir fry: After the protein and vegetables have been cooked, and before serving, combine all of the items in the sauce.