Gluten-Free Teriyaki Sauce
This sweet and sticky homemade teriyaki sauce is healthy, gluten-free, and made without refined sugars. It's easy to make, vegan, and naturally sweetened with fresh orange juice - so much better than any store-bought version!
Ingredients
- 3 teaspoon arrowroot starch, tapioca flour, or gluten-free cornstarch
- ½ cup cold water, divided
- ½ cup low-sodium soy sauce, use tamari or coconut aminos if gluten-free
- ⅓ cup fresh orange juice, juice from 1 - 2 oranges (or pineapple juice)
- 1 ½ tablespoon rice vinegar
- 2 - 3 tablespoon honey or maple syrup, based on your desired sweetness level
- 1 teaspoon sesame oil
- 1 ½ teaspoon fresh grated ginger, very fine
- 2 large garlic cloves, minced
- 1 tablespoon sesame seeds (optional)
Instructions
- Begin by dissolving the arrowroot starch in ¼ cup of cold water. Set this mixture aside.
- In a medium-sized saucepan, combine the rest of the cold water, low-sodium soy sauce, fresh orange juice (or pineapple juice), rice vinegar, honey (or maple syrup), sesame oil, finely grated ginger, and minced garlic.
- Place the saucepan on the stove and bring the mixture to a rapid boil.
- Once the mixture is boiling, reduce the heat to a simmer on medium-low. Gradually whisk in the arrowroot starch water that you set aside earlier.
- Simmer the sauce for 3-4 minutes, continually whisking until it thickens. Note that it will thicken more as it cools.
- Stir in the sesame seeds (optional). Then, carefully taste the sauce and adjust the seasonings based on your preference.
- Use the teriyaki sauce immediately or store it in the refrigerator for up to 5 days. Serve it with these teriyaki salmon buddha bowls, teriyaki turkey meatballsor this air fryer teriyaki chicken. Enjoy!
Notes
Dissolve the Starch: This is my #1 tip for homemade teriyaki sauce. Completely dissolve the arrowroot starch (or another thickener) in the cold water before adding it to the saucepan. If not, there will be lumps in your sauce.
Rice Vinegar: If you don’t have rice vinegar, you can use white wine or apple cider vinegar as a substitute.
Coconut Aminos: Coconut aminos are an excellent substitute for soy sauce if you are gluten-free or vegan. However, coconut aminos are sweeter than soy sauce, so I recommend don’t add the additional honey or maple syrup until you have tasted the sauce.
Storing: Store leftovers in an airtight container in the fridge for up to 6 days. Make sure to stir it before using it.
Freezing: Place it in an airtight container or freezer bag and store it in the freezer for up to 3 months. Thaw the sauce in the refrigerator before use.
Reheating: To reheat teriyaki sauce, gently warm it in a saucepan over low to medium heat, stirring occasionally, until it reaches your desired temperature. Alternatively, you can reheat it in the microwave in 20-second intervals, stirring between intervals so you don’t burn it.
Serving Size: The serving size in the nutritional information is 3 Tablespoons.
Nutrition
Calories: 39kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 575mg | Potassium: 93mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 21IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 0.3mg
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