Teriyaki Sauce
This versatile teriyaki sauce is great to accompany chicken, pork or as a side dipping sauce.
Recipe Notes
  • Measurement Note: To make measuring more accurate, and more successful, we recommend using a scale. Here are some handy conversions for this recipe: 50 grams of Brown Sugar is about 1/4 Cup.  Please read this article to learn more about the benefits of using a scale.
  • To ensure that this recipe is Gluten-Free, double check that you have Gluten-Free Soy Sauce.
  • If the sauce is not thick enough, make another corn starch slurry (equal parts cold water and corn starch) and add just a little bit at a time until you achieve the thickness you want. Do not add cornstarch alone directly to the sauce.
Servings Prep Time Cook Time
1Jar 5Minutes 5Minutes
Ingredients
  • 240mlWater
  • 50gramsBrown Sugar
  • 1/2TeaspoonMincedGinger
  • 2ClovesMincedGarlic
  • 60mlSoy Sauce
  • 1/2TeaspoonRed Wine Vinegar
  • 1TablespoonHoney
  • 1TablespoonCorn Starch
  • 1TablespoonColdWater
My Notes:
Ingredients
  • 240mlWater
  • 50gramsBrown Sugar
  • 1/2TeaspoonMincedGinger
  • 2ClovesMincedGarlic
  • 60mlSoy Sauce
  • 1/2TeaspoonRed Wine Vinegar
  • 1TablespoonHoney
  • 1TablespoonCorn Starch
  • 1TablespoonColdWater
My Notes:
Instructions
Main Sauce
  • Gather your ingredients.
  • Add water, brown sugar, ginger and garlic to a sauce pan.
  • Add soy sauce, red wine vinegar and honey.
  • Bring the sauce to a boil over medium heat.
Thickener
  • Combine corn starch and cold water.
  • Whisk in the corn starch slurry, whisking constantly. Cook until thickened. If the sauce becomes too thick, add a bit of water to thin it.
  • Enjoy!
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