10-Minute Spicy Teriyaki Sauce
User Reviews
5
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Prep Time
2 mins
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Cook Time
5 mins
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Total Time
7 mins
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Servings
8 servings (2 TBSP)
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Calories
70 kcal
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Course
Condiments
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Cuisine
Asian
10-Minute Spicy Teriyaki Sauce
Description
The 10-Minute Spicy Teriyaki Sauce is a quick blend of simple pantry staples including soy sauce, brown sugar, honey, fresh ginger, garlic, and chili garlic paste. These ingredients are simmered together before thickening with a cornstarch slurry, resulting in a shiny, thick sauce with a spicy kick balanced by a mild sweetness. The sesame oil and rice vinegar provide subtle toasty and tangy nuance. This sauce can be made in under 10 minutes and stored in the refrigerator for up to a week.
By simmering the mixture briefly, the sugars dissolve fully and the flavors meld, while the cornstarch thickens it to a coating consistency. The chili garlic paste offers a moderate heat level that can be adjusted by substitution with red pepper flakes if preferred.
The sauce complements grilled or stir-fried proteins and vegetables. It can also be used as a finishing glaze or dipping sauce, adding both heat and sweetness to dishes.
For vegans, substituting honey with maple syrup or additional brown sugar adjusts sweetness without animal products. Storing the sauce in an airtight container in the fridge maintains freshness up to one week.
Ingredients
- ½ cup soy sauce
- ⅓ cup brown sugar
- 2 Tablespoons honey omit or sub brown sugar to make vegan
- 2 teaspoons ginger grated, fresh
- 1 garlic minced, fresh clove
- 2 teaspoons chili garlic paste or sub 1/4 tsp red pepper flakes
- ¾ tsp sesame oil
- 2 ½ Tablespoons rice vinegar
- 2 Tablespoons water
- 1 Tablespoon corn starch less for thinner sauce
Instructions
- In a saucepan, whisk together the soy sauce, brown sugar, honey, ginger, garlic, chili paste, sesame oil, and rice vinegar (all ingredients except for the corn starch and water).
- Bring it to a low boil over medium heat and let the sugar dissolve for approximately 1-2 minutes.
- In a small bowl, stir together the water and cornstarch to make the cornstarch slurry. Once it's combined, pour it into the saucepan and whisk to incorporate it into the sauce. Bring back to a boil, then lower the temperature and simmer the sauce for an additional 4-5 minutes until sauce thickens, continuing to stir occasionally. If it isn't thick enough at that point, you can simmer for up to 10 minutes.
- Remove from heat and use immediately as desired or let cool slightly before transferring to a jar for storage. Store in an airtight container in the fridge for up to 1 week.
Notes
- Use maple syrup or extra brown sugar instead of honey to make the sauce vegan.
- Store the sauce refrigerated in an airtight container for up to one week.
- Adjust the amount of chili garlic paste or substitute with red pepper flakes to control the spiciness of the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (2 TBSP)
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Serving | 2tbsp | |
| Calories | 70kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 814mg | 34% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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