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!
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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
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The orange juice swap for water is such a smart move—I can see how that would add a brightness that plain water just can’t. And using both honey and coconut sugar for sweetness sounds like a nice balance. I’m curious if the sauce gets too thin or if it thickens up enough for a good stir-fry glaze.
This homemade teriyaki sauce sounds like a fantastic staple for any kitchen, especially with the clever use of orange juice for extra depth. The flexibility to make it gluten-free and vegan while keeping it quick and easy makes it a great alternative to store-bought versions.
This recipe looks fantastic! I love that it’s gluten-free and vegan, and the idea of using orange juice instead of water is brilliant for adding extra flavor. I’ll definitely be trying this out for my next stir-fry.
This teriyaki sauce looks so easy to make. I love that it uses simple pantry ingredients and comes together in minutes. Saving this for our next stir fry night. Thanks for sharing the recipe.
The orange juice trick is genius! I’ve been making teriyaki sauce at home for a while now but always used water, and I can’t believe I never thought to swap in OJ. Just tried it last night and the little bit of tang it adds really brightens everything up. Also laughing at your childhood veggie-avoidance story… I was the exact same way, except broccoli was my one acceptable vegetable, but only if it was absolutely drowning in sauce. Fresh ginger and garlic are non-negotiable for me too — the ground versions always taste a bit dusty by comparison. Love that you included all the adjustment tips at the end too, since I usually like mine a touch sweeter. This one’s definitely going into my regular rotation!
The orange juice instead of water trick is such a smart swap! I never would have thought of that, but I can just imagine how the extra tang balances out all that salty soy sauce. Also totally relatable on the picking-veggies-out-of-stir-fries front — sauce was honestly the only reason vegetables made it onto my plate as a kid too, so that little story made me smile.
I’ve been meaning to start making my own teriyaki sauce since the store-bought bottles always seem to have a laundry list of ingredients I can’t pronounce. Love that this one is flexible too — I’ll probably try the arrowroot instead of cornstarch since that’s what I have on hand. And good to know fresh ginger and garlic are worth the extra effort! Do you know how long a batch keeps in the fridge? Would love to make a double for meal prep. Can’t wait to try this on my next stir fry!
This homemade teriyaki sauce recipe sounds fantastic! I love that it’s gluten-free and vegan-friendly, and the idea of using orange juice instead of water for extra flavor is brilliant. I’ll definitely be trying this out for my next stir-fry, and I appreciate the tips on adjusting the sweetness and saltiness to taste.
This recipe came at the perfect time! I’ve been trying to cut back on store-bought sauces because of all the preservatives, and teriyaki is one my whole family loves. The orange juice trick is genius — I never would have thought to use that instead of water, but I can totally see how the extra tang and sweetness would round things out. And I’m with you on the fresh ginger and garlic. I used to skip that step out of laziness, but the difference in flavor is honestly night and day. Also appreciated the note about using tamari for gluten-free — my sister-in-law has celiac so it’s nice to have a version she can enjoy too. Might try the all coconut sugar version for my vegan friend this weekend. Thanks for sharing!
Saving this for when I make teriyaki next week, looks so simple and tasty!
This homemade teriyaki sauce recipe sounds fantastic! I love that it’s gluten-free and vegan-friendly, and the idea of using orange juice instead of water for extra flavor is brilliant. I’ll definitely be trying this out for my next stir-fry, and I appreciate the tips on adjusting the sweetness and saltiness to taste.
This homemade teriyaki sauce recipe sounds fantastic, especially the tip about using orange juice instead of water for added flavor. I’m always looking for easy, healthier alternatives to store-bought sauces, and this gluten-free and vegan option is perfect. I’ll definitely be trying this out for my next stir-fry!
This homemade teriyaki sauce sounds fantastic! I love that it’s gluten-free and vegan-friendly, and the idea of using orange juice instead of water for extra flavor is brilliant. I’ll definitely be trying this out for my next stir-fry.
This homemade teriyaki sauce sounds fantastic! I love that it’s gluten-free and vegan-friendly, and the idea of using orange juice instead of water for extra flavor is brilliant. I’ll definitely be trying this out for my next stir-fry.
Okay the orange juice instead of water is genuinely genius—been making teriyaki with plain water like a sucker for years, no wonder mine always tasted flat. My mom pulled the same veggie-hiding-in-stir-fry move back in the day and yeah, it was definitely the sauce doing the heavy lifting; random aside, got my channel logo animated in like two mins.
Orange juice instead of water, huh. That’s the kind of tip that seems obvious once someone else says it. Been meaning to ditch bottled teriyaki for ages anyway. Also, side note for anyone snapping their own recipe pics with typos in the captions — fixes text right in the image, saves a reshoot.
The author’s note that she makes it a little sweeter or saltier depending on her mood is the right frame for a sauce like this. More sugar, more soy, or more cornstarch—it is a base recipe rather than a fixed formula. I would make a batch, keep it in a sealed jar, and use it on both stir fries and as a marinade.
This recipe for homemade teriyaki sauce sounds fantastic! I love that it’s gluten-free and vegan-friendly, and the idea of using orange juice instead of water for added flavor is brilliant. I’ll definitely be trying this out for my next stir-fry, and I appreciate the tip about checking out drive mad for more recipe ideas.
This homemade teriyaki sauce is exactly what I was looking for — simple pantry ingredients and way better than the bottled stuff. Making a double batch tonight for stir fry! I found more quick recipe ideas while browsing drive mad online.
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This teriyaki sauce looks so easy to make. I love that it uses simple pantry ingredients and comes together in minutes. Saving this for our next stir fry night. Thanks for sharing the recipe.
This is such a good idea! I love that you’re highlighting how easy it is to make your own teriyaki sauce. I also find store-bought versions can be way too salty, so using reduced-sodium soy sauce and tamari for GF is a smart move. It actually reminds me a bit of how I approach getting new tattoos. You know, I’m always looking for ways to preview and visualize things before committing, like using RedoInk to see how a design will actually look, or even how it might age over time. It’s all about making informed decisions and avoiding future regrets, whether it’s with food or permanent ink! Do you find yourself looking for similar “preview” options in other areas of your life?
The reminder to dissolve the cornstarch in a tablespoon of water before adding it is the step people skip and then wonder why the sauce is lumpy. Fresh ginger and garlic really do matter here; the dried ground versions work in a pinch, but the fresh ones are what lift it above a store-bought bottle.
The gluten-free and vegan notes are handled properly rather than as an afterthought. Using certified gluten-free tamari, and swapping the honey for a full half cup of coconut sugar, gives a clear substitution instead of a vague “adjust to taste.” Arrowroot is also a fair swap for the cornstarch if you are avoiding corn.
The recipe is short enough to memorize: a third of a cup of reduced-sodium soy sauce or tamari, half a cup of orange juice, honey, coconut sugar, rice vinegar, fresh ginger and garlic, thickened with a cornstarch slurry. Fifteen minutes from start to finish, and it keeps in the fridge for two weeks, which makes it genuinely useful for weeknight stir fries.
Swapping water for orange juice in the soy sauce is the kind of small change that makes a big difference. It adds sweetness and tang without extra ingredients, and paired with honey and coconut sugar it gives a much rounder flavour than the bottled stuff. The fact that it is gluten-free and easily vegan is a real bonus.
Using orange juice instead of water to dilute the soy sauce is the kind of small swap that makes a big difference. It adds sweetness and tang without extra ingredients, and combined with honey and coconut sugar it should give a much rounder flavour than the bottled stuff. I like that it is gluten-free and easily vegan too.
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