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!!!
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.
More Healthy Recipes
TERIYAKI SAUCE RECIPE:
- 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.