Honey Teriyaki Sauce

5 from 1 vote

Honey Teriyaki Sauce is perfectly sweet and savory and so easy to make with pantry staples. Perfect glaze for baked teriyaki chicken, stir fry sauce, or dipping sauce for wings and egg rolls.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Servings:

Calories: 55kcal

Author: Cara Lanz

Ingredients

½ cup reduced-sodium soy sauce
¼ cup brown sugar
¼ cup honey
¼ cup water
2 tablespoons rice vinegar
½ teaspoon ground ginger
1 clove minced garlic
2 teaspoons cornstarch
2 teaspoons water

Instructions

Add the soy sauce, brown sugar, honey, water, rice vinegar, ginger, and garlic to a small saucepan. Stir until the sugar and honey have completely dissolved.
Bring to a boil over medium to medium-high heat.
While the teriyaki sauce is coming to a boil, make a slurry by stirring together 2 teaspoons cornstarch and 2 teaspoons water in a small bowl.
When the soy sauce mixture comes to a boil, add the slurry to the saucepan, stir, and reduce to a simmer.
Simmer and stir for 10-12 minutes or until the sauce has thickened and reduced by about ⅓.
This recipe yields about ¾ cup teriyaki sauce.
Store honey teriyaki sauce in an airtight container in the refrigerator for up to one week.

Notes

To Make Teriyaki Marinade

Complete step 1 in a small bowl.
Use ½ cup of marinade per 1-2 pounds of meat or vegetables. Use enough marinade to cover the cover the food, or occasionally turn it over in the marinade.
Place marinade and food to be marinated in a ziptop bag or covered dish in the refrigerator.
Marinate chicken, beef, pork, or lamb for at least 15-30 minutes, up to 24 hours.
Marinate soft vegetables for 10-15 minutes and harder vegetables for 30-60 minutes.
Discard marinade after use.
Store unused marinade in a jar in the fridge for up to one week.

Nutrition