Teriyaki Sauce

This teriyaki sauce is the kind of recipe that easily earns its spot in your regular rotation. It comes together in minutes with a handful of simple ingredients and works with everything from stir-fries to marinades. You can make it ahead, stash it in the fridge, or freeze it in small portions so it’s ready whenever dinner needs a boost. It’s flexible, low-effort, and makes meals feel more complete without the extra work.

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Prep Time: 5

Cook Time: 3

Total Time: 8

Course: Sauce

Cuisine: American, Japanese

Keyword: Teriyaki Sauce

Servings: ounces

Calories: 35kcal

Author: Mandy Applegate

Equipment

Ingredients

¼ cup soy sauce
1 cup water
1 teaspoon fresh ginger minced
1 teaspoon fresh garlic minced
3 tablespoons packed brown sugar
1 tablespoon cornstarch

US Customary - Metric

Instructions

In a small pot, combine all ingredients.
¼ cup soy sauce, 1 cup water, 1 teaspoon fresh ginger, 1 teaspoon fresh garlic, 3 tablespoons packed brown sugar, 1 tablespoon cornstarch
Place the pot over medium heat. Stir the mixture continuously while heating.
Cook for 2-3 minutes, until all ingredients are well combined and the sauce is smooth.
Remove from heat and use as desired.

Notes

Use Fresh: Using fresh garlic and ginger gives the sauce more depth and a brighter flavor than dried versions.
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.

Nutrition