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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This homemade teriyaki sauce looks so simple to whip up—I love that it uses pantry staples instead of bottled marinade. The step-by-step photos make it easy to follow, and I can already imagine it over grilled chicken or stir-fried veggies. Speaking of staying organized, I’ve been using a free printable calendar from printable-cal.org to plan my weekly meals ahead. It’s surprisingly handy for jotting down which sauce to pair with what dish. Do you usually prep sauces in bulk and freeze them for later, or do you prefer making just enough for one meal?
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This recipe looks fantastic! I love that it’s gluten-free and vegan. Using orange juice instead of water is a great idea for added flavor. I’m curious, how long does the sauce typically last when stored in the refrigerator?
I really appreciate that this recipe uses fresh ginger and garlic instead of powders, since that extra step definitely seems to make a difference. The tip about swapping honey for extra coconut sugar to keep it vegan is handy too. Have you found this works equally well as a marinade for tofu, or does it need a longer soak?
Using certified gluten-free tamari and the reduced-sodium version is a useful detail because it keeps the sauce suitable for dietary needs while letting you control the salt level. I also like that the vegan adjustment is simple: omit the honey and increase the sugar, then use the sauce for both stir-fries and marinades.
I’ve been looking for a homemade teriyaki recipe that doesn’t rely on store-bought bottles, and the tip about using orange juice instead of water is really clever. I love that you can swap honey for more coconut sugar to make it vegan, too. Definitely planning to try this for my next stir fry—thanks for sharing!
This looks like a great staple recipe to keep on hand. I like that you used orange juice instead of water for extra depth, and the tip about using tamari for a gluten-free version is really helpful. I’m planning to try it as a marinade next since you mentioned that works well too. Quick question: once it’s stored in the fridge, does the texture stay nicely thick, or does it thin out a bit after sitting for a couple of days?
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This sounds absolutely perfect! I love the idea of an easy homemade teriyaki sauce, especially one that’s full of flavour and made without nasty ingredients. The fact that it’s also gluten-free and vegan is a huge bonus. Can’t wait to try this recipe!
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This teriyaki sauce recipe sounds like a game-changer! I’m always on the hunt for easy, healthy swaps for store-bought staples, and the gluten-free/vegan aspect is a huge plus. It’s funny how we develop these food preferences as kids, isn’t it? My picky eating phase involved a lot of hiding broccoli under mashed potatoes, so I can totally relate to the “sauce is the key” mentality. I’m curious, though – you mention using orange juice instead of water to dilute it. Does that add a noticeable sweetness or tang? I’ve been looking for a good way to add a little more complexity to my homemade sauces. Speaking of finding simple pleasures and engaging activities, I’ve been getting into playing Mahjong Solitaire online lately at Mahjong-Solitaire.cc. It’s surprisingly relaxing and a great way to focus the mind.
Honestly, this teriyaki sauce sounds like a game changer for stir fries. Love that you’re using orange juice instead of water—it’s those little tweaks that make it epic. If you’re into word games, check out this .
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The orange juice instead of water tip is such a game changer! I never would have thought of that on my own, but you’re right—it adds this subtle tang and depth that plain water just can’t. I made a batch last night for a chicken stir fry and my husband actually asked if I ordered takeout because it tasted that good. I went with fresh ginger and garlic like you recommended, and while it was a little extra prep, the difference was noticeable for sure. Also, your story about picking out veggies as a kid made me laugh—I was totally that child too, although I was the opposite and only ate the carrots! Quick question: do you know how long this keeps in the fridge? I’d love to make a double batch to have on hand for busy weeknights. Thanks for sharing—definitely won’t be going back to the bottled stuff!
The orange juice trick is genius! I never would have thought to use that instead of water, but you’re right that it adds so much more depth than plain water would. I made a batch last night to go with a chicken stir fry, and my whole kitchen smelled amazing from the fresh ginger and garlic — you’re absolutely right that they’re worth the extra few minutes of prep. Also, your story about picking veggies out of stir fries as a kid made me laugh, because I did the exact same thing… except carrots were fine in my books too. Funny how taste buds change! I ended up adding a splash more honey since I like mine on the sweeter side, and it turned out perfect. This one’s definitely going into my regular rotation. Thanks for sharing such an easy recipe!
I never thought of swapping water for orange juice in teriyaki sauce, but it makes sense for adding tanginess and depth without extra refined sugar.
Using orange juice instead of water is such a clever twist — sweetness and tang in one step. I’ve been meaning to stop buying bottled sauce with its long ingredient list, and fifteen minutes from pantry staples sounds totally doable. Planning to try it with tamari for a gluten-free version next stir-fry night.
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This teriyaki sauce looks amazing! I love that it’s so easy to make and uses only clean ingredients—definitely trying this for my next stir fry night. Thanks for sharing such a simple, healthy staple!
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