Homemade teriyaki sauce doesn’t come much easier than this! Skip the store bought teriyaki sauce which can be high in sugar and contain wheat and/or soy. Give this one a try instead!
Homemade sauces and seasonings are so much better than store bought. Wouldn’t you agree!? This easy homemade soy-free teriyaki sauce is ready in less than 10 minutes. Store bought teriyaki sauce can contain sugar, wheat (an issue if you are gluten-sensitive), soy, or added flavors or preservatives.
This soy-free teriyaki sauce is made using coconut aminos (a healthier alternative to soy sauce) and is perfect as a marinade or sauce.
What Is Coconut Aminos?
Coconut aminos is made from the fermented sap of the coconut palm tree. The fermented sap is blended with sea salt to create this healthy alternative to soy sauce. What is fermentation, you ask? It’s the process in which the sugar (sap) is turned into an alcohol (aminos).
Coconut aminos is a common substitute for soy sauce. It has a nice, deep, sweet flavor; a little savory, but not as salty as soy sauce. And don’t worry, it tastes nothing like coconut. In addition, it is typically organic/non-GMO, low-sodium, and gluten-free.
And if I’m feeling lazy, I’ll just use coconut aminos over some sautéed veggies and brown rice stir-fry noodles, as opposed to full-on teriyaki sauce, and call it a day.
We love Coconut Secret Coconut Aminos – it can be found at Target, Whole Foods (and most other grocery stores) by the soy sauce.
How To Make Easy Homemade Soy-Free Teriyaki Sauce
- Add coconut aminos, garlic, ginger, rice vinegar, sesame oil, and honey to a sauce pan. Whisk ingredients over medium-low heat and bring to a simmer.
- In a separate small bowl, add tapioca (or arrowroot starch) and water. Mix until combined. This creates a “slurry” which is needed for thickening the sauce. Pour slurry into pan with teriyaki sauce and continue to whisk sauce (over low heat) until desired thickness is reached. Ideally you want the sauce to coat a spoon when dipped. (note: typically I thicken if I’m using it as a sauce, but if you want it as a marinade you don’t need to thicken it.)
- Remove from heat and add to your favorite stir-fry, chicken, or whatever your heart desires.
Is Soy Sauce Bad For Me?
Well, that depends who you ask. The main ingredient in soy sauce is soybeans, and there is a lot of controversy on soy these days. Some studies say soy is bad, and some say it’s not so bad after all.
According to an article by Dr. Mark Hyman, most studies claiming all the negative effects of soy are based on studies where consumption of soy was much greater than the average person would consume. He also states that if you are going to eat soy, you should just make sure that it is organic (non-organic soy is most likely genetically modified and is sprayed with glyphosate – an herbicide that is linked to cancer) minimally processed, and/or fermented (ex: tempe, tofu, miso).
You can however buy organic soy sauce that is brewed and fermented from whole beans (keep nutrients and is closer to it’s natural state), but soy can be problematic for many. And since coconut aminos are in general a safer, healthier option, I use it instead of soy sauce.
This is the reason why I opt for coconut aminos, which is used in this teriyaki sauce recipe.
Substitutions
Coconut Aminos – as mentioned, this is a much cleaner alternative to soy sauce. However, if you have soy sauce you can easily swap it for the coconut aminos. You can also swap with liquid aminos.
Fresh spices – the recipe calls for fresh ginger and garlic, but ground/jarred garlic and ginger can be used too. See the recipe for specific amounts.
Honey – completely optional to add in some sweetness to this homemade teriyaki sauce. You can omit it all together, or sub maple syrup or coconut palm sugar.
Sesame oil – this adds in some nice flavor, but if you don’t have any on hand, you can skip it. It will still be tasty, I promise!
Tapioca or arrowroot starch – this is used to create the slurry and thicken the sauce. You can sub corn starch for the tapioca or arrowroot starch.
What to Use Homemade Teriyaki Sauce For
- Brush it on some chicken or kabobs before and during grilling (would be great on shrimp too).
- Use it as a marinade on chicken or shrimp prior to cooking. If using as a marinade, no need to add in the slurry to thicken.
- Use as a glaze for grilled or baked salmon.
- Saute some stir-fry veggies (peppers, carrots, broccoli) and cook up some brown rice for an easy stir-fry. Add sauce to cooked veggies and put over cooked brown rice (brown rice is a whole grain compared to refined white rice, so I recommend brown rice to keep it as a whole food).
How to Store Teriyaki Sauce
This teriyaki sauce can be stored in the fridge for up to one week (in an airtight container). Note that the sauce will thicken when in the fridge, but will thin back out once heated.
Love a good homemade sauce or seasoning?
Be sure to check out my Easy Homemade Taco Seasoning and Kale Pesto (dairy-free).
If you make this easy homemade teriyaki sauce, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!
Easy Homemade Teriyaki Sauce (soy-free, gluten-free)
Ingredients
- 1/2 cup water
- 1/2 cup coconut aminos
- 1 tbsp. honey (optional)
- 1 tbsp. rice vinegar
- 2 tsp. sesame oil
- 1 tsp. freshly grated ginger (or 1/4 tsp. ground ginger)
- 3 garlic cloves, pressed or minced (or 1/2 tsp. garlic powder)
Ingredients for the Slurry
- 2 tbsp. water
- 2 tbsp. arrowroot or tapioca starch (corn starch works too)
Instructions
- Add 1/2 cup water, coconut aminos, honey, rice vinegar, sesame oil, ginger, and garlic in a small sauce pan. Whisk ingredients until combined.
- Simmer on med-low for 5 minutes, stirring occasionally.
- While the sauce is simmering, create the slurry. In a small bowl, combine 2 tbsp. water and arrowroot (or tapioca) starch. Add this to the sauce pan after you have allowed the sauce to simmer for 5 minutes.
- Continue to whisk until desired consistency is reached. I like the sauce to be able to fully coat a spoon when dipped.
- Remove from heat and use as desired.
Notes
- If you don’t have coconut aminos, you can sub with regular soy sauce.
- If vegan, you can sub pure maple syrup or coconut sugar for the honey.
- Important to note that the sweetener is completely optional. You can skip all together if you want the sauce sugar free.
- I use arrowroot or tapioca starch for the slurry, but corn starch can be used too.
- Recipe makes about 1 cup teriyaki sauce. Nutrition information is based on total recipe.
- Sauce can be stored in an airtight container in the fridge for up to 1 week.
Nutrition
How long does it keep in the frig. Can you freeze it and defrost as needed.
Hi Margaret – great questions! It will keep in the fridge for up to a week (stored in an airtight container). Note that the sauce will really thicken when it’s stored in the fridge, but once heated it will thin out again. I honestly have never stored in the freezer, but I don’t see why it couldn’t be store in the freezer for up to a couple months. After a quick Google search 🙂 it looks as though it’s perfectly safe to freeze as well. Also, I’m updating the post to reflect this information. Thanks for the questions and let me know what you think if you make it!
I see that the service size is a cup. Is this accurate? Apologies, keep track of my macros! Thanks!!
Hi David – No apologies needed. It’s a great question. The nutritional information is calculated off of the entire recipe. The recipe as written makes roughly 1 cup of teriyaki sauce. So pending how much you use, you’d just have to divide that by the total recipe (1 cup). Hope that makes sense. Thanks!
I was just recently diagnosed with an allergic condition and I have to eliminate so many foods from my diet to figure out what the allergen is. Dairy, soy, nuts, eggs, wheat, shellfish. It’s pretty miserable. I just wanted to make some ground beef and rice stir fry but teriyaki sauce has wheat and soy in it. I made this recipe and it was PERFECT! Thank you so much! Now I don’t feel quite so hopeless!
Thanks so much for sharing, Elizabeth! I’m so glad you liked it! And good luck to you as you figure out your allergies… I know first hand how hard that can be!
Made it this week. Thought I had fresh ginger but didn’t, so I used ground ginger. What a fantastic recipe, even subbing the fresh ginger for ground. I’ve never used coconut aminos before, so I didn’t know what to expect, but this sauce is perfect and wonderfully delicious teriyaki sauce. Also— it is 100% kid-approved. (I did add in a few shakes of red pepper flakes for some heat).
Question: Can this be made as a large batch to be individually canned and stored in the pantry for use months later? I think it will can beautifully but just wanted your opinion.
So glad you enjoyed this, Amanda! Love the addition of red pepper flakes. I’m not a spice gal, but my husband usually will add some when I make this! I have never canned this before, so I’m sorry, I can’t say how it would hold up if you canned it. However, I do know that it works well to freeze and will last up to 3 months if frozen. Sorry I can’t be more help on the canning piece.
Have you used xanthum gum as a thickener before? One benefit is that you do not need to heat it for it to work. I have a catering business and want to use a soy and gluten free sauce for an Asia chicken wrap I make. That s sauce sounds amazing. I wanted to make it even easier to make by using xanthum gum.
Interesting question! I have not tried using xanthan gum as the thickener before, but I don’t see why it wouldn’t work. You could definitely use that in place of arrowroot/tapioca. If you do, please let me know how it turns out!