Teriyaki Sauce Recipe

Name: Teriyaki Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup water; 5 tablespoons brown sugar (packed); 1/4 cup soy sauce (reduced-sodium); 2 tablespoons honey (or maple syrup); 4 cloves garlic (finely minced); 1 teaspoon fresh ground ginger; 1 tablespoon rice vinegar (or white wine vinegar); 1/8 teaspoon red pepper flakes; 2 tablespoons cornstarch; 1/4 cup water (cold)

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As lovers of Asian cuisines, this homemade teriyaki sauce is a family favorite in our home. It comes together in under 20 minutes with brown sugar, soy sauce, and fresh garlic. It is savory, slightly sweet, and perfect for quick dinners. I make it weekly for chicken, stir fry, or rice bowls.

One thing I love about making this sauce is that it comes in handy. With a household that enjoys good bold flavor in our meals, I needed a sauce that would actually tastes great instead of buying it from the store. I mean, everything taste better from scratch and this homemade teriyaki is no exception, last summer I used it a lot with my grilled chicken recipe and coconut rice for a complete meal.

Why you will love this recipe
What you will need
How to Make
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More homemade sauce recipes:

As a mom of two kids with a packed schedule, I appreciate any recipe that saves me time, especially during busy weeks. This teriyaki sauce comes together in about 15 minutes and uses pantry staples like soy sauce, brown sugar, and garlic, all simmered in one pot. I encourage you to use it during the week for quick stir fries, grilled chicken, or rice bowls, and I always make extra to keep in the fridge to enjoy later, as it keeps well.

Why you will love this recipe

A weeknight staple: I make this teriyaki sauce with soy sauce, brown sugar, and garlic for quick dinners that come together in minutes. It works well for chicken, vegetables, or rice bowls when I want something easy but flavorful.
Simple cooking method: Everything simmers in one saucepan and thickens in minutes. I whisk in the cornstarch mixture and stir until the texture is perfect for coating or dipping.
Balanced and savory: The sauce is slightly sweet, rich with garlic and ginger, and finished with a small pinch of red pepper flakes. It tastes like a homemade version of the restaurant sauces I grew up loving.
Perfect for meal prep: I often double the batch and store extra in the fridge to use later in the week. It saves me time and helps me pull dinner together faster when my schedule is packed.

What you will need

Sweeteners: I use brown sugar along with honey or maple syrup to give the sauce a smooth and sweet finish.
Base ingredients: Soy sauce builds a savory flavor, while rice vinegar or white wine vinegar adds brightness and a little acidity. These are the backbone of the sauce.
Aromatics: Fresh garlic and ginger bring a warm, sharp bite, and red pepper flakes offer a touch of heat. I mince everything small so it melts into the sauce.
Slurry for thickening: I mix cornstarch with cold water to thicken the sauce.

How to Make

Simmer the base: I add water, soy sauce, brown sugar, honey or maple syrup, rice vinegar, garlic, ginger, and red pepper flakes to a medium saucepan. I place it over medium heat and stir until everything is well combined and the sugar is dissolved.

Let it cook: I bring the mixture to a gentle simmer and let it cook for about 5 minutes so the garlic and ginger can infuse the sauce with flavor.

Add the slurry: I whisk cornstarch with cold water in a small bowl until smooth, then slowly pour it into the saucepan. I keep stirring while the sauce thickens, which takes just a few minutes.

Cool and serve: I remove the saucepan from the heat and let it cool slightly. I then serve it as a dip or pour it into a jar to cool further, then store for later meals.

Expert tip

Let it simmer slowly

When I make this sauce, I let it simmer slowly so the garlic and ginger have time to release their flavor. Rushing this step can make the sauce taste flat. I keep the heat on medium and give it a few minutes to come together before adding the cornstarch mixture. This step is key by making it taste delicious and helping everything blend smoothly.

More tips to consider:

I always stir the cornstarch mixture again right before adding it so it stays smooth and blends in easily.
If I use this sauce as a marinade, I make a fresh batch for serving since the first one gets tossed.
I stick with fresh garlic and ginger because the flavor is much stronger than pre-minced or powdered versions.
I sometimes skip the red pepper flakes when making it for my kids, and it still tastes great.
I let the sauce cool before storing it in a jar, and it thickens a bit more as it sits in the fridge.
I reheat it over low heat and add a splash of water if it thickens too much.

Recipe variations and add-ins:

Garlic boost: I add 2 extra cloves of freshly minced garlic for a deeper garlic flavor. This is my favorite version for chicken and rice bowls.
Ginger forward: I add 1 extra teaspoon fresh ground ginger to make the sauce taste warmer and sharper. I use this one when I am making stir fry vegetables.
Mild for kids: I leave out the red pepper flakes and add 1 extra tablespoon honey or maple syrup. This version is sweeter and works well for kid friendly dinners.
Extra thick glaze: I add 1 extra half tablespoon cornstarch to the slurry for a thicker sauce. I like this one for brushing on baked chicken or using as a dip.
Bright vinegar touch: I add 1 extra teaspoon rice vinegar or white wine vinegar right at the end. It adds a little brightness and balances the sweetness.

Serving suggestions:

When I serve my teriyaki sauce, I almost always start with a bowl of my Instant Pot rice because it gives the sauce something warm and simple to soak into. From there, I like to pair it with my Panda Express Mandarin teriyaki chicken, especially when I want a takeout style meal that is homemade and balanced.

On nights when I am cooking beef, I go for my Teriyaki Beef and Broccoli and let the sauce coat everything just before serving. If I am planning ahead or feeding a crowd, I serve the sauce alongside my slow cooker beef teriyaki and let everyone spoon on as much as they like for an easy and comforting meal.

How to store leftovers:

Refrigerate: I pour the cooled teriyaki sauce into a clean jar and store it in the fridge for up to 7 days.
Freezing: I freeze the sauce in small portions, like an ice cube tray, so I can grab what I need later. Once frozen, I transfer the cubes to a freezer bag and use them within 3 months.
Reheating: I warm the sauce in a small saucepan over low heat and stir until smooth. If it thickens too much, I add a small splash of water and keep stirring until it loosens up.

Frequently asked questions

How do I keep the sauce from getting lumpy?

I always whisk the cornstarch and cold water until completely smooth before adding it to the saucepan. I also pour it in slowly while stirring the sauce, and that helps it thicken and stay silky.

What if the sauce gets too thick?

This happens easily once the sauce cools, especially after it sits in the fridge. I add a little water, one teaspoon at a time, and stir over low heat until it becomes smooth and pourable again.

Can I make teriyaki sauce gluten‑free?

Yes, and it turns out just as tasty. I use tamari or coconut aminos instead of soy sauce; both are naturally gluten free and give that same savory flavor. I follow the recipe the same way, and it thickens up great with no adjustments needed.

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