Gluten Free Teriyaki Sauce Recipe
This teriyaki sauce is perfectly sticky-sweet, and happens to be both gluten and soy-free!
Servings: 4 servings
Ingredients
- 1, 8 or 10-ounce bottle coconut aminos
- 1/2 teaspoon fish sauce
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1 tablespoon toasted sesame oil
- 2 tablespoons lime juice about 1 lime
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 83kcal | Carbohydrates: 12.5g | Protein: 0.1g | Fat: 2.3g | Saturated Fat: 0.3g | Sodium: 29.8mg | Fiber: 0.1g | Sugar: 12g