Teriyaki Sauce

Teriyaki Sauce is a glossy, slightly sweet, and savory staple condiment that works whether you’re glazing chicken, tossing it with veggies, or using it as a quick marinade. It’s versatile and flavorful, and once you see how easy it is to whip up in just a few minutes, it’ll become a regular part of your weeknight rotation.

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This teriyaki sauce is one of those little shortcuts that makes dinner feel pulled together without adding stress. Not only it stores well in the fridge, but you can also make it ahead and freeze it. I like freezing small portions in an ice tray so I can pop out just what I need—it’s that easy! No waste, just a homemade sauce that

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Teriyaki Sauce with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Follow my simple steps and you’ll have a smooth, glossy teriyaki sauce that you’ll always reach for.

Combine the Ingredients

Add the soy sauce, water, freshly grated ginger, minced garlic, brown sugar, and cornstarch into a small saucepan. I use this nonstick saucepan that’s just the right size for small-batch sauces and super easy to clean up after.

Whisk everything together until the cornstarch is fully dissolved—this helps avoid lumps later. This mini silicone whisk fits right into the saucepan and gets rid of clumps without scratching anything.

Heat Gently and Stir

Place the pan over medium heat and stir continuously as it warms up so nothing settles or sticks. For stirring, I always grab my heat-safe silicone spoon—it won’t scratch the pan and lets you scrape every bit from the edges. As the mixture heats, it’ll slowly start to thicken.

Let It Thicken

Keep stirring for 2 to 3 minutes, or until the sauce becomes glossy and thick enough to coat the back of a spoon. As soon as it reaches that consistency, take it off the heat.

If you let it cook too long, the sauce can become overly thick, sticky, or even start to burn on the bottom, especially if you’re not stirring. Let it cool slightly before using—it thickens a little more as it sits.

Transfer to a Container

Once the sauce has cooled a bit, pour it into a clean jar or an airtight container. I usually use these leakproof mason jars with lids because they’re great for sauces and don’t drip, even if I toss them into the fridge. This makes it easy to store.

Now, you have a homemade teriyaki sauce that you can use anytime and however you like. Enjoy!

Recipe Notes and Expert Tips

I’ve made this sauce dozens of times and picked up a few tricks to help you get the best results every time.

• Use Fresh: Using fresh garlic and ginger gives the sauce more depth and a brighter flavor than dried versions. I use a microplane grater for both—it’s fast, easy to clean, and works way better than trying to mince ginger with a knife.
• Whisk Before Heating: Stir everything together really well before turning on the stove to make sure the cornstarch blends in smoothly.
• Keep Stirring: The sauce comes together quickly, and continuous stirring keeps it from getting lumpy or burning at the bottom.
• Watch the Thickness: Don’t walk away—once the sauce thickens and bubbles, it’s done. Overcooking can make it too sticky.
• Taste as You Go: If you like a less sweet sauce, you can reduce the brown sugar a bit. Want more punch? Add extra garlic or ginger.
• Double or Triple It: It stores beautifully, so make extra and stash it for later meals—it’s a great time-saver.
• Make it Gluten-Free: Swap the soy sauce for tamari if you need a gluten-free option.
• Use for More Than Stir Fry: It works great as a marinade, glaze, or even a dipping sauce for dumplings or potstickers.

How to Store Leftovers

Let your sauce cool completely before transferring it to a mason jar or an airtight container. I often grab this glass food container because it’s leak-proof and stacks nicely in the fridge. Store it in the refrigerator for up to 1 to 2 weeks. If it thickens too much in the fridge, just add a splash of water and warm it up gently on the stove or in the microwave.

You can also freeze it in small portions for easier serving later—silicone ice cube trays work great for this. I personally love these silicone ice cube trays with lids because they portion things neatly and stack without spilling.

Once frozen, transfer the cubes to a freezer bag and store for up to 3 months. I use these reusable freezer bags because they seal tightly and take up hardly any space in the freezer. Thaw it overnight in the fridge and reheat before using.

What to Serve With Teriyaki Sauce

Teriyaki sauce is super flexible, so you’ve got lots of options here. Pour it over grilled chicken, toss it with sautéed tofu or shrimp, or stir it into a veggie stir fry. It’s perfect with steamed rice or noodles, and makes a great glaze for salmon or meatballs, too. You can also use it as a dipping sauce for dumplings or drizzle it over roasted vegetables.

More Easy Recipes for You to Try at Home

If you’re looking for easy, flavorful dishes that go really well with this sauce, perfect—I’ve got some more Japanese recipes you really don’t want to miss out:

• Teriyaki Chicken Stir Fry
• Chicken Tempura
• Shrimp Tempura
• Udon Noodles
• Sushi Rice