This homemade teriyaki sauce is thick, glossy and packed with sweet-savory flavor. Made in just 7 minutes with six basic pantry ingredients, it’s the ultimate secret weapon for stir-fries, marinades and glazes. Once you try it, you’ll never buy the bottled stuff again!
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The Takeout-Style Sauce You’ll Make on Repeat
When it comes to easy, Asian-inspired meals, I have two secret weapons: hoisin sauce and teriyaki sauce. And while I still reach for the bottled hoisin (Lee Kum Kee is my fave!), once I made teriyaki sauce from scratch, there was no going back.
My homemade teriyaki sauce recipe is sweet, savory, and garlicky with just the right hint of ginger, and it’s ready in just 7 minutes. I repeat, 7 minutes! Unlike store-bought versions, you control the saltiness and sweetness, and best of all, it thickens into that glossy, restaurant-style sauce that clings to every bite.
This easy teriyaki sauce takes a basic weeknight dinner and makes it taste like your favorite takeout. I use it on everything, from slow cooker chicken teriyaki to teriyaki salmon. It’s even delicious drizzled over coconut rice or tossed with veggies for an easy stir-fry (looking at you, Teriyaki Chicken Stir-Fry!).
And my new favorite way to use this sauce? Teriyaki Steak Bowls—a quick and easy dinner-in-a-bowl. Trust me, you’ll want to bookmark both recipes.
What Is Teriyaki Sauce?
Teriyaki sauce is a classic Japanese-inspired glaze made with soy sauce, sugar, ginger and garlic. The word “teriyaki” actually refers to the cooking method (grilling or broiling with a glaze) rather than the sauce itself, but here in the U.S., it’s become synonymous with the thick, shiny sauce with a bold, tangy flavor that we love for stir-fries, marinades and dips.
- Low sodium soy sauce: Make sure you use low sodium soy sauce so you can control the saltiness of the final sauce (and anything you pair it with).
- Pineapple juice: Adds natural sweetness and a subtle tang. Orange juice works in a pinch, but pineapple gives that classic flavor.
- Brown sugar: Adds flavor and sweetness.
- Garlic + ginger: Add depth and zing. Freshly minced ginger is best, but if you don’t want to bother peeling and grating, many grocery stores sell refrigerated ginger paste in a tube, which works great in this recipe. Just use the same amount as fresh.
- Cornstarch: Whisked with water, this thickens the sauce to that glossy, cling-to-your-food consistency.
See the recipe card for full information on ingredients and quantities.
- Whisk the base. In a medium saucepan over medium heat, whisk together soy sauce, pineapple juice, brown sugar, garlic and ginger until the sugar dissolves.
- Thicken it up. Bring to a boil, whisk in the cornstarch slurry and continue boiling until the sauce is thick enough to coat the back of a spoon (about 5 minutes).
- Cool and use it on all your favorite dishes, or store it for later. Remove from the heat and let it cool completely before storing it in an airtight container in the fridge.
The sauce will thicken significantly as it cools. If it gets too thick, just rewarm it gently on the stove and stir in about 2 tablespoons of water until it reaches your desired consistency.
How to Use Teriyaki Sauce
This Japanese-inspired sauce is the ultimate multitasker, bringing sweet, savory, garlicky flavor to all kinds of dishes. Here are my favorite ways to put it to work:
- Marinade: Perfect for chicken, salmon, shrimp, steak or tofu. Try it in my Sheet Pan Chicken Teriyaki and Veggies or Sheet Pan Pineapple Chicken and Broccoli.
- Glaze: Brush onto grilled meats or roasted veggies. It makes the best teriyaki chicken wings.
- Stir-Fry Sauce: Toss with noodles, rice or sautéed veggies for a weeknight dinner win. My go-to is this quick-fix chicken stir-fry recipe.
- Dip: Serve alongside dumplings, spring rolls or skewers. While teriyaki sauce isn’t the traditional dip for dumplings or spring rolls, it makes a surprisingly tasty swap. I especially love it with my pork potstickers—sweet, savory and a little unexpected in the best way.
Storage and Freezing Tips
Homemade teriyaki sauce keeps in the fridge for up to 1 week in an airtight container (I like mason jars). It will thicken as it chills, but a quick rewarm loosens it right back up (see my tip above).
This teriyaki sauce is freezer-friendly, too! Let it cool completely, then transfer to a freezer-safe container or zip-top bag. I like to portion it into a silicone ice cube tray for easy grab-and-go servings. It’ll keep for up to 3 months.
To use:
- For stir-fries or skillet meals: Toss a frozen cube directly into the hot pan — it’ll melt down and coat your veggies or protein as everything cooks.
- For sauces/dips: Thaw overnight in the fridge, then reheat gently on the stove. Add a splash of water if needed to thin it back out.
Ingredients
- 2/3 cup low sodium soy sauce
- 1/2 cup pineapple juice
- 1/3 cup brown sugar
- 1 Tablespoon minced garlic
- 2 teaspoons minced fresh ginger
- 2 teaspoons cornstarch, whisked with ¼ cup water
Instructions
- In a medium saucepan set over medium heat, whisk together the soy sauce, pineapple juice, brown sugar, garlic and ginger until the sugar has fully dissolved.
- Bring the sauce to a boil then whisk in the cornstarch mixture and continue boiling until the sauce is thick enough to coat the back of a spoon, about 5 minutes.
- Remove the sauce from the heat and let it cool completely before storing it in an airtight container in the fridge.
Kelly’s Notes
- Low sodium soy sauce is key here so you can control the saltiness of the final sauce (and anything you pair it with).
- The sauce will thicken significantly as it cools.
- If you need to thin the sauce for any reason after it has cooled, warm it in a saucepan, and if needed, stir in 2 tablespoons water until it reaches your desired consistency.
- To store: Keep in an airtight container in the fridge for up to 1 week.
- To freeze: Cool completely, then freeze in a freezer-safe container or silicone ice cube tray for up to 3 months. You can thaw overnight in the fridge, or pop a frozen cube straight into a hot stir-fry (like my Teriyaki Chicken Stir-Fry with Noodles).
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