Easy homemade soy-free teriyaki sauce made with coconut aminos and sweetened with honey.Skip the store bought teriyaki sauce which can be high in sugar and contain wheat and/or soy and give this one a try instead!
3garlic cloves, pressed or minced (or ½ tsp. garlic powder)
Ingredients for the Slurry
2tbsp.water
2tbsp.arrowroot or tapioca starch(corn starch works too)
Instructions
Add ½ 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 vegan, you can sub pure maple syrup or coconut sugar for the honey. Or omit all together for sugar free.
I use arrowroot or tapioca starch for the slurry, but corn starch can be used too. If wanting Paleo, use either tapioca starch or arrowroot starch.
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.