15 Minute Homemade Teriyaki Sauce Rich With Flavor

There’s something magical about homemade teriyaki sauce—the way it glazes chicken with sticky-sweet perfection or turns a simple stir-fry into something restaurant-worthy. I’ll never forget the first time I made this sauce from scratch and realized how much better it tastes than the bottled stuff. No weird additives, no cloying sweetness—just pure, balanced flavor in minutes. The secret? A blend of soy sauce, honey, and fresh ginger that caramelizes beautifully when it hits heat. Trust me, once you try this version, you’ll never go back to store-bought. Plus, it’s ridiculously easy to customize—tweak the sweetness, add spice, or keep it classic. Let’s get saucy!

Why You’ll Love This Teriyaki Sauce

This isn’t just any teriyaki sauce—it’s the kind you’ll want to make again and again. Here’s why:

• Ready in 15 minutes—faster than running to the store!
• Endlessly customizable—add more garlic, a splash of mirin, or chili flakes to make it yours
• Cheaper than bottled—uses pantry staples you probably already have
• No weird preservatives—just real, simple ingredients
• Works for everything—glaze, marinade, dipping sauce… you name it!

Seriously, this sauce is a game-changer. My kids even lick it off their plates (don’t judge!).

Ingredients for Teriyaki Sauce

Grab these basics—you likely have most in your pantry already:

• 1/2 cup soy sauce (the backbone of flavor!)
• 1/4 cup water (to balance the saltiness)
• 2 tablespoons packed brown sugar (dark adds deeper flavor)
• 1 tablespoon honey (for that glossy stickiness)
• 1 clove garlic, minced (fresh is best—no powder!)
• 1 teaspoon grated ginger (peel it first—I use a spoon!)
• 1 tablespoon cornstarch + 1 tbsp water (optional, but great for thickening)

Ingredient Notes & Substitutions

No soy sauce? Tamari or coconut aminos work beautifully (just taste as you go—they’re saltier!). Swap maple syrup for honey if you prefer. Warning: reduced-sodium soy sauce can make the sauce taste flat—you might need an extra pinch of sugar. And if you’re out of fresh ginger, 1/4 teaspoon ground ginger will do in a pinch (though fresh is way better). My secret? A splash of rice vinegar if the sauce tastes too sweet—just 1/2 teaspoon brightens everything up!

How to Make Teriyaki Sauce

Making this sauce is so easy, you’ll wonder why you ever bought it pre-made. Here’s how I do it (and trust me, I’ve made this a hundred times):

First, grab a small saucepan—nothing fancy needed. Toss in the soy sauce, water, brown sugar, honey, garlic, and ginger. Give it a good stir to combine. Now, here’s where the magic happens: turn the heat to medium and let it come to a gentle simmer. Don’t walk away! Stir often as the sugar dissolves—about 2 minutes should do it. You’ll know it’s ready when the sauce looks smooth and smells incredible.

Want it thicker? Mix that cornstarch with water (I use a fork to get rid of lumps), then pour it in while stirring. Let it bubble for 2-3 more minutes until it coats the back of a spoon—that’s your cue it’s done. Oh, and resist the urge to boil it like crazy! Too much heat makes the sugars bitter. Just a happy little simmer is perfect.

Tips for Perfect Teriyaki Sauce

Here’s what I’ve learned from my (many) sauce experiments: Keep stirring—sugar burns fast if neglected. If it’s bubbling too wildly, nudge the heat down. Fresh ginger is non-negotiable for me—that zing makes all the difference. And taste as you go! Too sweet? Add a splash of soy sauce. Too salty? More honey balances it out. Easy fixes for sauce perfection.

Storage & Reheating

This teriyaki sauce keeps like a dream! Pour it into an airtight container (I reuse glass jars) and stash it in the fridge for up to 2 weeks. To reheat, just warm it gently on the stove or zap it in the microwave for 20-second bursts—stirring in between so it stays smooth. Pro tip: If it thickens too much in the fridge, add a teaspoon of warm water and stir to bring it back to life.

Ways to Use Teriyaki Sauce

Oh, where don’t I use this teriyaki sauce? It’s my kitchen’s MVP! Brush it on chicken thighs during the last 5 minutes of grilling—the sugars caramelize into this sticky, finger-licking glaze. Toss it with stir-fried veggies and noodles for instant takeout vibes at home. My kids dunk everything in it (hello, eggrolls and potstickers!). Last week, I even marinated salmon in it overnight—game changer. The possibilities? Endless.

Teriyaki Sauce FAQs

Can I freeze this teriyaki sauce? Absolutely! Pour it into an ice cube tray (genius for portioning) or a freezer bag—it keeps beautifully for 3 months. Thaw overnight in the fridge and give it a good stir before using.

Is this gluten-free? Only if you swap regular soy sauce for tamari or coconut aminos. Double-check labels, because some brands sneak in wheat.

Help—my sauce is too thin! No panic! Mix another ½ teaspoon cornstarch with 1 teaspoon cold water, whisk it in, and simmer for 2 more minutes. Repeat if needed—it’ll thicken right up.

Nutritional Information

Just a heads up—these values are estimates per tablespoon. Your exact nutrition will vary based on ingredient brands and how much you lick off the spoon (no judgment here!). Always check labels if you’re tracking closely.

Share Your Feedback

I’d love to hear how your teriyaki sauce turns out! Tag me on Instagram if you snap a photo—nothing makes me happier than seeing your kitchen creations.

Print