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easy homemade teriyaki sauce

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5 from 5 reviews

  • Author: Amanda @ Running with Spoons
  • Total Time: 15 minutes
  • Yield: 1 cup 1x


  • 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


  1. 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. 
  2. 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.
  3. 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.


* 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