An easy homemade teriyaki sauce that’s full of flavour and made without any nasty ingredients! Easily made gluten-free and vegan, it’s so good that you’ll never go back to store-bought.
I’ve got a quickie for you guys today!
Well, a quick recipe. And an easy one. And one I feel like should be a staple in everyone’s recipe books… at least if you like stir fries. Which I do.
Actually, stir fries were one of the only ways my mom could get me to eat vegetables as a child… and even then I’d do my best to pick out as many veggies as I could without it being too obvious. Except the carrots. Carrots were okay in my books.
Looking back at it, though, I’m pretty sure the only reason I tolerated veggies in stir fries were because they were covered in sauce. Homemade teriyaki sauce…
How To Make Healthy Homemade Teriyaki Sauce
It’s so quick and easy that I’m betting you never go back to the store-bought kind! So let’s start by talking about what goes into the sauce:
- I like to used a reduced-sodium soy sauce because I find the regular kind a little too overpoweringly salty for my tastes, and even so, the sauce is still pretty salty. And because most soy sauces contain wheat, be sure to use a certified gluten-free tamari if you need this sauce to be gluten-free.
- Most teriyaki sauce recipes call for water to dilute the soy sauce, but I like to use orange juice instead. I find it adds some extra sweetness, tanginess, and depth to the flavour.
- For sweetness, I use a combination of honey and coconut sugar because I find it gives the best taste and texture. If you need this sauce to be vegan, you can just use coconut sugar, but you need to increase the amount to 1/2 cup (100 g).
- Rice vinegar. Used mostly to balance out the sweetness. If you don’t have rice vinegar, you can substitute with apple cider.
- I know it’s a little bit of extra work, but fresh ginger and garlic really do make a difference. If you don’t have them on hand, you can use 1/2 tsp of each, ground.
- Cornstarch is used to thicken the sauce, otherwise it would be super runny instead of nice and saucy. Combine it with a tablespoon of water before adding it to the sauce just to get any clumps out and make sure it’s nice and smooth. And if you’re avoiding corn, arrowroot works fine as well.
See? All good stuff and none of the nasties that you often find in store-bought sauces.
Okay, But What’s It Like?
Salty. Sweet. Tangy… Saucy? There’s really not much else to say about a sauce.
I made a few different versions of this sauce and these quantities ended up being my favourite, but your tastebuds probably differ from mine so don’t be afraid to do some experimenting! Want a sweeter sauce? Add more sugar. Saltier? Add a few more splashes of soy sauce. Thicker? More cornstarch. That’s one of the best things about making things at home! Well, that and it lets you avoid a lot of the preservatives that end up in store-bought sauces.
As for how to use this sauce, my favourite is obviously in a stir fries (I’ve got a recipe coming up for you guys soon!), but it also works great as a marinate. I hope you love it!
Happy eating!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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easy homemade teriyaki sauce
- Total Time: 15 minutes
- Yield: 1 cup
Ingredients
- 1/3 cup (80 ml) reduced-sodium soy sauce or tamari*
- 1/2 cup (120 ml) orange juice
- 1/4 cup (80 g) honey**
- 2 Tbsp (24 g) coconut sugar**
- 1 Tbsp (15 ml) rice vinegar
- 1 tsp fresh ginger, grated
- 1 clove of garlic, minced
- 1 Tbsp (7 g) cornstarch***
- 1 Tbsp (15 ml) water
Instructions
- In a small saucepan set over medium heat, combine the soy sauce, orange juice, honey, sugar, vinegar, ginger, and garlic. Bring it to a gentle boil, stirring occasionally.
- In a small bowl, combine the cornstarch and water, mixing until smooth. Add this mixture to the sauce, stirring occasionally, until the sauce begins to thicken, about 1 minute.
- Remove the sauce from the heat and let it cool completely before transferring it to a sealed container and storing in the fridge for up to 2 weeks. Use as desired.
Notes
* Use a certified gluten-free tamari if you need this to be gluten-free. I also recommend using a reduced-sodium version so that you have more control over how salty it is.
** Omit the honey and increase the sugar to 1/2 cup (100 g) if you need this sauce to be vegan.
*** You can use arrowroot powder instead.
- Prep Time: 10 mins
- Cook Time: 5 mins
Looking for more tasty vegan recipes? Try one of these!
Healthy Vegan Mac & Cheese
Loaded Sweet Potato Nachos
Instant Pot Black Bean Burrito Bowls
*Disclosure: Some of the links included in this post may be affiliate links, meaning I’ll earn a small commission if you purchase through them, at no additional cost to you. I only recommend products I personally use and believe will add value to my readers. Thank you so much for helping support Spoons!
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This teriyaki sauce recipe sounds like a game-changer! I’m always on the lookout for healthier, homemade versions of sauces, especially since store-bought ones can be loaded with weird stuff and way too much sodium. I completely get the childhood veggie aversion too – stir-fries were my mom’s secret weapon, and I suspect it was all about the sauce! Using tamari for gluten-free is a smart move.
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Using orange juice instead of water is such a smart touch—it adds sweetness and depth without making the sauce taste flat. I also appreciate the clear notes on reduced-sodium soy sauce, tamari, and the cornstarch slurry; the vegan and arrowroot options make the recipe easy to adapt.
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Love how you swapped water for orange juice in the teriyaki sauce—such a smart way to add brightness and depth! I’ve been looking for ways to cut down on sodium without losing flavor, so using reduced-sodium soy sauce and boosting sweetness with coconut sugar is genius. This recipe is a game-changer for my weekly stir-fries. Thanks for keeping it simple and wholesome!
Love how simple and flavorful this homemade teriyaki sauce is! I especially appreciate the tip about using orange juice instead of water—it adds such a nice depth and subtle tang. I made it with tamari and coconut sugar, and it was perfect over tofu stir-fry. So much better than store-bought!
Love how you swapped water for orange juice in this teriyaki sauce—such a smart move for extra depth and brightness! I’ve been searching for a reliable homemade version that’s gluten-free, and your recipe sounds perfect. I especially appreciate the tip about using tamari and adjusting sweetness with coconut sugar. Can’t wait to try this over a veggie stir fry—might finally beat my childhood habit of picking out the vegetables!
Love how you swapped water for orange juice in this teriyaki sauce—such a smart move! It adds the perfect hint of brightness and depth that store-bought versions always lack. I’ve been trying to make more homemade sauces, and this gluten-free, vegan-friendly recipe is now a staple in my kitchen. The combo of coconut sugar and reduced-sodium soy sauce balances the saltiness so well. Thanks for sharing a truly flavorful, clean-ingredient option!
I love how you used orange juice instead of water—such a smart twist! It adds just the right brightness to balance the saltiness. I’ve been experimenting with homemade sauces too, and your tip about using tamari for gluten-free makes so much sense. This will definitely be my go-to teriyaki recipe for stir-fries (and maybe even as a dipping sauce!). Thanks for keeping it simple and flavorful!
Love how you swapped water for orange juice in this teriyaki sauce—such a smart move! It adds the perfect hint of brightness and depth without overpowering the savory notes. I’ve tried many homemade versions, but this one stands out for its balance of sweetness and tang. Plus, using coconut sugar makes it feel a bit more wholesome. Just made a batch last night and used it on a tofu stir fry—it was a hit! Thanks for sharing such a reliable, flavor-packed recipe.
Love how simple and flavorful this teriyaki sauce is! I’ve been using coconut aminos instead of tamari for an even lower-sodium, soy-free version, and it works great with the orange juice trick—adds just the right tang. The combo of coconut sugar and honey gives that perfect caramelized glaze without being overly sweet. This has become my go-to for stir-fries and even as a marinade for grilled tofu. Thanks for the easy, clean recipe!
Love how you swapped water for orange juice in this teriyaki sauce—such a smart move for adding brightness and balancing the saltiness! I’ve always found store-bought versions too harsh, but this homemade twist sounds perfectly rounded. The combo of honey and coconut sugar also intrigues me; I’ll try it in my next stir fry. Great tip about using tamari for gluten-free needs—so helpful!
Love how you swapped water for orange juice in the teriyaki sauce—such a smart twist! It adds just the right brightness without overpowering the savory notes. I’ve been using this in my stir-fries all week, and even my picky-eater kid couldn’t resist the carrots this time. Thanks for a simple, clean recipe that actually delivers on flavor!
This teriyaki sauce looks like exactly what I need — I love that you swapped water for orange juice, that sounds like such a simple way to add depth. I’ve been trying to cut out store-bought sauces with all the additives, and this recipe feels doable even on a busy weeknight. The tip about using tamari for gluten-free is super helpful too. Can’t wait to try it on a veggie stir-fry this week!
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Using orange juice instead of water to dilute the soy sauce is such a clever swap for extra tanginess. I usually stick to basic stir-fries while I’m busy running game simulations and breeding path tools, so having a reliable homemade sauce is a game changer. Does the acidity from the OJ change how long the sauce stays fresh in the fridge compared to a traditional water-based version?
Homemade teriyaki is one of those things that sounds unnecessary until you taste the difference. Refreshingly short ingredient list too.
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Swapping orange juice in for the water is the detail that sells this one — it adds the fruity depth that bottled versions fake with corn syrup. And homemade teriyaki keeping for two weeks in the fridge quietly solves the weeknight problem: make it once on Sunday and stir-fries stop requiring any thinking.
This teriyaki sauce recipe looks so simple and delicious—perfect for a quick weeknight stir-fry, and I love that it’s gluten-free and vegan without sacrificing flavor. If you’re ever curious about how ingredients like these look in your own kitchen, you can snap a photo and let [url=https://imagechat.co]image chat, AI image analysis, photo analysis, image to prompt, visual AI, photo chat[/url] help you identify or compare them in seconds.
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This recipe sounds amazing! I love that it’s easy to make at home and can be customized to be gluten-free and vegan. I can’t wait to try it for my next stir-fry.
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Using orange juice instead of water is such a game changer for the depth of flavor. I’ve been looking for a way to avoid the preservatives in store-bought bottles, and this recipe is exactly what I needed for my weeknight stir-fries.