Teriyaki Sauce
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Unrated
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Prep Time
5 mins
-
Cook Time
10 mins
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Total Time
15 mins
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Servings
8
-
Calories
35 kcal
-
Course
Condiments
-
Cuisine
Asian
Teriyaki Sauce
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This homemade Teriyaki Sauce is perfect for making stir fry, a marinade, or to spoon over rice and veggies. It's so fast and simple to make teriyaki sauce, you may skip the store-bought version from now on!
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Ingredients
- 1 cup water divided
- 1/4 cup soy sauce
- 3 tablespoons brown sugar packed
- 1 tablespoon honey
- 2 cloves garlic minced
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch
Instructions
- Combine 3/4 cup water, soy sauce, brown sugar, honey, minced garlic, and ground ginger in a small saucepan. Heat over over medium heat, whisking often, until the sauce begins to simmer. Contonue to simmer and stir for 2-3 minutes.
- In a small bowl, whisk the remaining 1/4 cup water with the cornstarch. Whisk into the sauce in the pan and whisk constantly until combined and the sauce begins to thicken. Simmer the sauce for 1-3 minutes, stirring often, until thickened; remove from heat and serve warm.
- Hint: If the sauce ends up too thick, add water one tablespoon at a time until the sauce is thinned.
Nutrition Information
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Calories
35kcal
(2%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
0.02g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.01g
(0%)
Monounsaturated Fat
0.001g
(0%)
Sodium
408mg
(17%)
Potassium
27mg
(1%)
Fiber
0.1g
(0%)
Sugar
7g
(14%)
Vitamin A
0.1IU
(0%)
Vitamin C
0.2mg
(0%)
Calcium
8mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Calories | 35kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 0.02g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 408mg | 17% |
| Potassium | 27mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 7g | 14% |
| Vitamin A | 0.1IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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