Quick & Easy Teriyaki Sauce

This quick & easy teriyaki sauce is a cinch to make and tastes great! It’s great as a sauce, a glaze, or a marinade!

Guys. I am a sauce snob. **hair flip** I’m just being honest. So, when I tell you that this Teriyaki Sauce is bomb{dot}com, you can take my word as gospel. And the best part? It is so easy and the ingredients list is, like, not even that intense.

I mean, for real, look at this:

That. Is. It.

I’m telling you. Easy.

Another thing? It tastes way better than store-bought and you can feel super fancy because here you are, making your own sauce. From scratch. Like you’re freaking Ina Garten. So classy.

I won’t spend forever telling you all of the different ways you can use it, but I’ll break it down for you real quick for a few suggestions: marinade on whatever protein you’re into, a dipping sauce, a way to add a little kiss of flavor to some sautéed veggies. I mean, if you’re asking me, I put a put a little of it in my fried rice, too, because I’m decadent like that.

Now I’m going to drop some knowledge here because what do friends do? They share. This teriyaki sauce is a great on taste, a perfect mix of sweet and salty, but it’s also great on consistency, and, you guys, (I can’t stress this enough) consistency is huge. I mention this because you don’t want a super thin sauce or a weirdly thick or clumpy, coagulated mess either. That’s where the cornstarch comes in. In this recipe, we use a slurry – and don’t be overwhelmed by the use of this culinary term because it just means a mixture of cornstarch and water, but it’s a great way to thicken sauces and gravy without the heaviness that a flour-based roux can have.

You just wisk the water and cornstarch together until the cornstarch is all dissolved in the water. That’s really all there is to it. In this case, I found this ratio of a ¼ cup of water to 2 tablespoons of cornstarch to be damn near perfect, but you can always modify it as needed. If you notice it’s a little too think, you can thin it out by adding a little warm water to it once it’s off the heat. If you want it thicker, work up another slurry and add it slowly; keep it on the heat, add it slowly, keep it boiling and keep stirring. If you give it a couple minutes to cook and it’s still not thick enough, keep going.

You’ve just become a sauce wizard, simply by making this super quick and super easy and super delicious teriyaki sauce that will enrich your life. Go forth and put this on EVERYTHING!

Print Recipe

Quick & Easy Teriyaki Sauce

This quick & easy teriyaki sauce is a cinch to make and tastes great! It’s great as a sauce, a glaze, or a marinade!

Adapted from Chrisy @ Homemade Hooplah

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Sauce, Side Dish

Cuisine: Asian, Japanese

Keyword: asian, glaze, marinade, quick & easy, sauce, teriyaki, teriyaki sauce

Ingredients

• 1 ¼ cup water divided
• ¼ cup low sodium soy sauce
• ¼ cup light brown sugar packed
• 2 tablespoons honey
• ½ teaspoon ground ginger*
• ¼ teaspoon garlic powder
• 2 tablespoons cornstarch

Instructions

• Combine 1 cup of water, soy sauce, brown sugar, honey, ginger and garlic powder into a sauce pan on medium heat. Wisk all of the ingredients together and keep wisking so your sauce doesn’t burn.
• While your sauce is coming to a boil, make your slurry. Mix your remaining ¼ cup of water with the 2 tablespoons of cornstarch in a small bowl and mix to combine until the cornstarch is dissolved into the water.
• Once your sauce is boiling, pour the slurry into the saucepan and bring your sauce back to a boil. Let the sauce cook for 1-2 minutes, or until your sauce has reached your desired thickness. You’ll know it’s good when the sauce will easily coat the back of a spoon.
• Use the sauce immediately.**

Notes

* You can substitute fresh ginger for ground ginger; just keep in mind that the ground ginger packs more of a punch, so you’ll need to scale up when using the fresh stuff. In general, ¼ teaspoon of ground ginger = 1 teaspoon of grated fresh ginger.

** You can store this sauce in the fridge for three to five days in an airtight container OR you can freeze it for two to three months in a freezer-safe container. Let the sauce cool before storing it in a cooler temperature.

Freezer Tip: 
I like to label my freezer food with what it is, any preparation instructions that would be helpful for Future!Katie and the date that it was made/frozen so I have a frame of reference for how long I can keep it.

WW Info:

• 2 WW Smartpoints for all three plans 💙💚💜 
  • Serving size is 2 tablespoons
    • based on 16 servings per recipe.
• Calculated using the WW Recipe Creator.

Did you try this recipe? I’d love to see how it turned out!
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