Gluten-free, soy-free, easy-to-make, and really delicious, this is a staple sauce recipe that you’ll want to have in your back pocket!
There is just something about teriyaki sauce that makes my mouth water! It’s salty, slightly sweet, sticky, and *so* delicious. Teriyaki sauce is a delicious flavor add in a stir fry, but it can also simply be combined with a cooked protein (think: shredded chicken) for a really quick take on dinner!
Gluten Free Teriyaki Sauce
Most teriyaki sauces include soy and gluten, making them on the “food to avoid” list if you’re a soy-free or gluten-free eater. We decided that everyone should be able to enjoy this sticky sweet sauce, though, so we found a way to make it soy and gluten-free with just a few simple ingredients. This recipe is easy to make, just as flavorful as any store-bought teriyaki sauce that you can find, and will very quickly become a staple in your house!
Best Teriyaki Sauce Ingredients
Below, you’ll find everything you need to make your very own soy-free teriyaki sauce. Most of these ingredients are kitchen staples (for me, at least!), so I almost always have them on hand. Here’s what you’ll need:
- Coconut Aminos – to start, you’ll need 1 bottle of coconut aminos (look for either an 8 or 10-ounce bottle of coconut aminos – exact size will depend on the brand!)
- Fish Sauce – in addition to the coconut aminos, you’ll also want to grab ½ a teaspoon of fish sauce.
- Ginger Powder – a ½ teaspoon of ginger powder adds really delicious flavor to the sauce.
- Garlic Powder – in addition to the ginger, you’ll also need a ½ teaspoon of garlic powder.
- Red Pepper Flakes – to add a *little* kick, you’ll also want to add a ¼ teaspoon of red pepper flakes. Know that this is optional, so feel free to leave it out if you’re sensitive to spice.
- Sesame Oil – 1 tablespoon of sesame oil adds the most delicious depth of flavor to the sauce.
- Lime Juice (optional) – this is totally optional, but if you’d like to add a little citrus spin to your teriyaki sauce, add the juice of one lime! This really brightens the sauce!
How do you make teriyaki sauce from scratch?
To make this simple sticky sauce from scratch, you’ll need to:
- Reduce the coconut aminos – to start, you’ll want to pour the whole bottle of coconut aminos into a non-stick pan over medium-high heat and let it bubble and reduce for 10 minutes. Be sure to scrape down the sides of the pan and stir the aminos about every minute.
- Turn the heat down – after the sauce has bubbled on medium-high for 10 minutes, turn the heat down to medium-low, continuing to stir and scrape down the sides of the pan. You’ll know it’s ready to come off the heat when you can drag a spatula or spoon through the sauce, and the sauce is thick enough to not fold in on itself (the pan is still very visible where you drug your spoon through it).
- Add the other ingredients – stir in all of the other ingredients and enjoy!
What is the best teriyaki sauce?
We’re going to be bold here and say that THIS recipe is the best teriyaki sauce we’ve come across. It’s free of soy and gluten, making it an option that more people can enjoy, and truly, we feel like the flavor just can’t be topped. This is a recipe that we turn to over and over again!
What is the difference between teriyaki sauce and teriyaki marinade?
Teriyaki marinade typically contains the really yummy salty, sweet teriyaki flavors, but it tends to be much thinner than teriyaki sauce. Teriyaki sauce is almost molasses-like in texture and is perfect for finishing off cooked dishes!
How To Customize Your Sauce?
Though this sauce is pretty perfect as written, feel free to customize it as needed! If you’re looking to take the spice out of the sauce altogether, omit the red pepper flakes. If you don’t have lime juice, feel free to leave it out!
How long will Teriyaki Sauce last?
Teriyaki sauce will last in the refrigerator for up to 2 weeks. We recommend keeping it in an airtight container or jar. Know that it’ll thicken quite a bit in the refrigerator, but if you’re adding the sauce to something hot, it’ll loosen up! If you’d like to drizzle the sauce over something and it seems too thick coming out of the refrigerator, just warm it up in the microwave to loosen it up!
What’s the best way to use this easy teriyaki sauce?
We love using this teriyaki sauce in stir-frys or mixing it with any protein (think: cooked and shredded chicken, cooked ground beef, etc.) to jazz up a meal. In fact, one of my go-to dinners is shredded chicken mixed with this teriyaki sauce alongside steamed broccoli and white rice. It’s delicious. This sauce is also really great with seafood (especially salmon!) — just brush the raw salmon filet with the sauce and stick it in the oven to bake. YUM!
Gluten Free Teriyaki Sauce Recipe
- Add the coconut aminos to a large non-stick skillet over medium-high heat. Let it cook for about 10 minutes, stirring and scraping down the sides of the pan every minute.
- After 10 minutes, reduce the heat to medium-low and continue to stir and scrape down the sides of the pan. You’ll know it is ready when you can drag a spatula or spoon through the sauce and the sauce is thick enough to not immediately fold in on itself and allows you to see the pan where you drug your spoon through it.
- Remove the pan from heat, then stir in the fish sauce, ginger powder, garlic powder, red pepper flakes, sesame oil, and lime juice.
- The saltiness of coconut aminos varies between brands. We have found Coconut Secret to be the least salty brand of coconut aminos, followed by Big Tree. If you’re using another brand, or are just worried about the saltiness, start with 1/4 teaspoon of fish sauce and add more if needed.