This homemade teriyaki sauce is my go-to for chicken stir fries, salmon bowls, and so much more. It comes together in 5 minutes with pantry ingredients and no cooking required. Sweet, savory, garlicky, and a little spicy, it works as a marinade, a glaze, or a drizzle. Once you see how easy this teriyaki sauce is, you will never reach for the bottled kind again.
Why You’ll Love This Homemade Teriyaki Sauce
Store-bought teriyaki sauce is often loaded with extra sugar and additives, but this homemade teriyaki sauce keeps it simple and real. You whisk everything together in one bowl, and in minutes you have a glossy, flavor-packed sauce ready to go. It is my go-to sauce for chicken stir fries and salmon bowls, and it just might become yours too.
5-minute, no-cook. Just whisk the teriyaki sauce together and it is ready to use.
Simple pantry ingredients. No hard-to-find items, and nothing artificial.
So versatile. Use this teriyaki sauce as a marinade, glaze, stir-fry sauce, or drizzle.
Easy to customize. Make it gluten-free, refined-sugar-free, add ginger, or spice it up in seconds.
Ingredients for Homemade Teriyaki Sauce
This teriyaki sauce comes together with a short list of pantry staples. Here is what each one does.
Soy sauce. The savory, salty base of the sauce. Use tamari or coconut aminos to keep this teriyaki sauce gluten-free.
Rice vinegar. A splash of rice vinegar adds brightness and balances the sweetness.
Sesame oil. Just a teaspoon of sesame oil gives the sauce its signature nutty, toasty flavor.
Brown sugar or maple syrup. For sweetness and that sticky teriyaki glaze. I often use maple syrup for a refined-sugar-free option.
Garlic. Fresh minced or grated garlic adds depth and a little bite.
Ginger (optional). Add 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger for a warm, classic teriyaki flavor.
Chili flakes. A pinch of chili flakes brings gentle warmth. Add more if you like it spicy.
How to Make Teriyaki Sauce
This teriyaki sauce could not be easier. Here is the quick overview, with full measurements in the recipe card above.
Whisk. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger if using, and chili flakes until the sugar dissolves.
Use or thicken. Use the teriyaki sauce right away as a marinade or sauce, or simmer it in a small pan for 2 to 3 minutes to thicken into a glaze.
Make it extra thick. For a pourable, glossy teriyaki sauce, stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water and simmer until thickened.
Ways to Use Teriyaki Sauce
The best part about this homemade teriyaki sauce is how many ways you can use it. It is my go-to for chicken stir fries and salmon bowls, but it does not stop there:
As a marinade. Rub it on salmon, chicken, shrimp, or tofu before baking or grilling. It is the sauce behind my sheet pan teriyaki salmon.
Grate the garlic and ginger. Grating instead of mincing gives the smoothest teriyaki sauce with flavor in every bite.
Add chili oil. A drizzle of chili oil is my favorite add-in for extra heat and a deeper, savory flavor.
Taste and adjust. Add more sweetener for a sweeter sauce, more vinegar for tang, or more chili flakes for heat.
Double it. This teriyaki sauce keeps well, so make a big batch to have on hand all week.
Storage
Store this homemade teriyaki sauce in an airtight jar in the fridge for up to 1 week. The flavors actually meld and get better after a few hours, so it is a great make-ahead. Give it a quick shake or stir before using, since the sesame oil and garlic can settle. If you thickened it with cornstarch, it may firm up in the fridge; just warm it gently and add a splash of water to loosen.
Frequently Asked Questions
Is this teriyaki sauce gluten-free? It can be. Use tamari or coconut aminos in place of regular soy sauce.
How do I make teriyaki sauce thicker? Simmer it for a few minutes, or stir in a cornstarch slurry (1 teaspoon cornstarch plus 1 tablespoon water) and cook until glossy.
Can I add ginger? Yes. Add 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger for a warm, classic teriyaki flavor.
How long does homemade teriyaki sauce last? It keeps in an airtight container in the fridge for up to 1 week.
How To Make Homemade Teriyaki Sauce
The Ingredients
Here is everything you need for this homemade teriyaki sauce, with my go-to products linked and an easy swap for each.
1/4 cup soy sauce. Use tamari or coconut aminos for gluten-free.
1 tbsp rice vinegar. Apple cider vinegar works in a pinch.
1 tsp ground ginger or 1 tbsp fresh grated ginger (optional). For a warm, classic teriyaki flavor.
1 pinch chili flakes. Adjust to taste, or leave out for mild.
Optional add-ins: a drizzle of chili oil for extra heat, or 1 tsp cornstarch whisked with 1 tbsp water to thicken into a glaze.
What You Need
The Steps
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger (if using), and chili flakes until the sugar dissolves.
Use right away as a marinade or sauce, or simmer in a small pan over medium heat for 2 to 3 minutes to thicken into a glaze.
For an even thicker, pourable teriyaki sauce, stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water and simmer until glossy.
Recipe Tips
Makes about 1/3 cup. This is my go-to sauce for chicken stir fries, salmon bowls, rice bowls, tofu, shrimp, meatballs, and noodles.
Other add-ins: a drizzle of chili oil for extra heat and depth, or fresh grated ginger for warmth.
Store in an airtight jar in the fridge for up to 1 week. Use tamari or coconut aminos to keep it gluten-free, and maple syrup or honey in place of brown sugar.
This homemade teriyaki sauce is my go-to, and once you make it you will understand why. It comes together in about 5 minutes with 6 simple pantry ingredients and no cooking required. Sweet, savory, garlicky, and a little spicy, this teriyaki sauce works as a marinade, a glaze, or a quick drizzle over just about anything. It is so much better than the bottled kind, and you probably have everything you need already.
Scroll down for the full recipe card, then keep reading for my tips, uses, and storage notes.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger (if using), and chili flakes until the sugar dissolves.
Use right away as a marinade or sauce, or simmer in a small pan over medium heat for 2 to 3 minutes to thicken into a glaze.
For an even thicker, pourable teriyaki sauce, stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water and simmer until glossy.
Notes
Makes about 1/3 cup. This is my go-to sauce for chicken stir fries, salmon bowls, rice bowls, tofu, shrimp, meatballs, and noodles.
Other add-ins: a drizzle of chili oil for extra heat and depth, or fresh grated ginger for warmth.
Store in an airtight jar in the fridge for up to 1 week. Use tamari or coconut aminos to keep it gluten-free, and maple syrup or honey in place of brown sugar.
Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.
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