Teriyaki Sauce Recipe

This homemade Teriyaki sauce is delicious on all types of foods! From seafood to chicken and beef or even on veggies, you can’t go wrong having a bottle of this in the fridge!!

This was seriously so good! I ended up marinating chicken in it for a few hours and then made a vegetable stir fry with it. Delish!!!

Clean Eating Teriyaki Sauce in a glass bottle with the lid open. You can see a few ginger specks on the side of the bottle from when the sauce was pour into it. There is a small sprinkle of ginger next to the bottle as well.

Teriyaki sauce is traditionally used in Japanese cooking. It’s usually a mixture of soy sauce, saki and spices. But I don’t drink Saki so it’s not something I’m going to go buy a whole bottle of just to use a small portion. Particularly because I try to avoid alcohol in my cooking anyway. So I made this alcohol free version that worked out beautifully!

This sauce is usually used as a marinade, although I could see somebody pouring a little of this over their clean eating sticky rice or even dipping some clean eating sushi in it as an upgrade to plain soy sauce. The small nuances of the ingredients added to the tamari really makes for a nice change of pace.

I don’t eat a lot of Asian food, but when I do make it, from now on, this sauce will be my staple.

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Clean Eating Teriyaki Sauce Recipe

Teriyaki Sauce

This delicious sauce makes a wonderful marinade for meats used in many Asian dishes.
1.67 from 3 votes
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Course: Condiments, Sauce
Cuisine: Asian, Japanese
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 3 servings
Calories: 72kcal
Author: Tiffany McCauley


  • ½ cup tamari (soy sauce works too)
  • ¼ cup water
  • ½ tsp. powdered ginger
  • 2 tbsp. white wine vinegar
  • 1 tsp. garlic powder
  • 2 tbsp. Sucanat (or pure maple syrup)
  • 1 tbsp. arrowroot powder (optional – turns to more of a glaze if used in a skillet with meats or veggies)


  • In a small to medium mixing bowl, combine all ingredients and whisk.
  • Allow to sit in the fridge for 1 hour, then whisk again.
  • Transfer to a container and store in the fridge for up to 2 weeks.
  • Freeze in ice cube trays for up to 6 months.


Please note that the nutrition data is a ballpark figure. Exact data is not possible.


Serving: 0.25cup | Calories: 72kcal | Carbohydrates: 13g | Protein: 4g | Sodium: 2163mg | Potassium: 101mg | Sugar: 10g | Calcium: 8mg | Iron: 1.2mg

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