Homemade Teriyaki Sauce is super simple to make, and you can feel great about eating a sauce that is refined sugar-free and gluten-free. That doesn’t mean we’re lacking flavor here. Fresh garlic and ginger combine with coconut aminos and natural sweeteners to make a teriyaki sauce that is sweet and tangy.
We recently served this sauce with Teriyaki Turkey meatballs, but it’s also a perfect dipping sauce with so many appetizers. The recipe for Homemade Teriyaki Sauce makes two cups, so you will have some to use throughout the week. Store in an airtight container in the fridge up to a week.
PREPARE HOMEMADE TERIYAKI SAUCE:
Add all the ingredients (except the tapioca flour and water) to a small sauce pan, and whisk to combine well. Heat over medium-high heat.
Whisk the tapioca flour into a 1/2 cup of cold water. Pour into the sauce pan with the other ingredients, and whisk to combine well until the sauce starts to thicken, about three to four minutes. Remove the pan from the heat and serve with your favorite appetizer, stir-fry, or rice bowl.Â
RECIPE NOTES:
- Homemade Teriyaki Sauce will thicken after being stored in the fridge, but will return to its normal consistency upon reheating.
- My Teriyaki Sauce was inspired by Clean Cuisine’s Clean Homemade Teriyaki Sauce. If you love recipes that use real ingredients that are healthy for you, you will love Ivy Larson’s blog. Take a minute to check it out.
- Yes, you can use soy sauce in place of the coconut aminos in this recipe, but it will no longer be glute-free, and you will lose some of the sweetness. Try adding a bit more date nectar to taste.
- I buy my date nectar from Amazon or Thrive Market as I haven’t seen it in my local stores yet.
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Toasted Sesame Noodle Stir Fry
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings | servings |
- 3/4 cup coconut aminos
- 1/3 cup pineapple juice
- 2 tablespooons white wine vinegar
- 1 tablespoon date nectar
- 1 teaspoon toasted sesame oil
- 2 teaspoons minced garlic
- 2 tablespoons fresh ginger minced
- 2 tablespoons tapioca flour
- 1/2 cup cold water
Ingredients
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- Add all the ingredients (except the tapioca flour and water) to a small sauce pan, and whisk to combine well. Heat over medium-high heat.
- Whisk the tapioca flour into a 1/2 cup of cold water. Pour into the sauce pan with the other ingredients, and whisk to combine well until the sauce starts to thicken, about three to four minutes. Remove the pan from the heat and serve with your favorite appetizer, stir-fry, or rice bowl.Â
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Recipe Notes:
- The recipe makes two cups of sauce. Nutrition information is based on a 1/2 cup serving.
- Store extra sauce in an airtight container in the fridge for up to a week.
Shop items used in this recipe:
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