This is the best homemade healthy teriyaki sauce. This sauce is so easy to make with coconut aminos, fresh ginger, green onion, and chili flakes to give it the most authentic sweet, yet slightly spicy flavour. This sauce is perfect for stir fries, chicken, marinades and other asian dishes.
Store bought sauces and dressing are often loaded with sugar which is why I like to make my own healthier versions including my dairy-free caesar dressing and healthy cilantro lime dressing, and which is why I am so excited for you to make the healthier teriyaki sauce recipe I am sharing with you today.
Table of Contents
Why you will love this sauce:
- The taste! It's thick, slightly sweet, a little sticky and full of flavour.
- It is quick and easy to make and is ready in under 10 minutes!
- It is refined sugar free, made with no pineapple, and healthier than most store bought stir fry sauces. It's also gluten-free, soy free, vegan and paleo.
- You can use this sauce in so many ways!
Ingredients:
For the exact measurements refer to the recipe card later in the post.
Jump to Recipe- Coconut aminos - I use this to keep this healthy teriyaki sauce gluten-free and lower in sodium but you could swap this for soy sauce if you wish.
- Coconut sugar - to give it perfect amount of sweetness while keeping it refined sugar free. You can use brown sugar instead.
- Herbs and seasonings - chili flakes or red pepper flakes, fresh ginger and garlic.
- Tapioca starch - this is used to thicken the sauce. You can swap this for cornstarch.
- Green onions - add the perfect amount of flavour.
Recipe variations and add ins:
- To make it less spicy: leave out the crushed chili peppers.
- To make it more spicy: add a full teaspoon of crushed chili peppers.
- The tapioca starch is used as a thickener, if you want a thinner sauce just leave it out.
- For a thicker sauce add an extra half teaspoon of tapioca starch (or other thickening agent of choice).
How to make healthy teriyaki sauce:
- Step 1: Put all the ingredients into your Vitamix blender (or other high speed blender).
- Step 2: Blend everything well until the sauce is smooth.
- Step 3: Transfer the sauce to a small pot on the stovetop and bring it to a boil. Turn down the heat and let the sauce simmer until it thickens (usually about 5 minutes).
- Step 4: Let the sauce cool. It will thicken even more during this time. Then enjoy!
Top tips:
- Storage: store this sauce in the fridge in an airtight container or jar for 10-14 days. If the sauce thickens too much in the fridge simply heat it before using to thin it out.
Serving ideas:
You can use this healthy teriyaki sauce in so many ways. Some of my favourites include:
- To make stir fry vegetables or my teriyaki broccoli and peppers.
- As a sauce or marinade for chicken, beef, tofu or fish dishes. It makes really great teriyaki chicken and teriyaki salmon.
- For lettuce wraps.
- To make fried rice or cauliflower fried rice.
Healthy teriyaki sauce FAQs:
Coconut aminos is a sauce made from the fermented sap of coconut and sea salt. It is soy-free and gluten free and tastes similar to soy sauce, although it's a little sweeter. It is also lower in sodium than soy sauce. You can find it in most grocery stores next to the soy sauce, or in the organic or gluten-free section of the store.
They are located in the Asian section in most stores.
Many of Kikkoman's sauces are vegan including Kikkoman Soy Sauce, Kikkoman Less Salt Soy sauce, Kikkoman Gluten Free Tamari, Kikkoman Teriyaki Marinade, Kikkoman Teriyaki sauce with Toasted Sesame, Kikkoman Teriyaki Sauce with Roasted Garlic and Kikkoman Gluten Free Teriyaki Marinade are all suitable for vegetarian and vegan diets. Kikkoman Teriyaki BBQ-Sauce with honey however is not vegan as it contains honey.
Yes, the teriyaki sauce at Panda Express is vegan friendly.
Other healthy sauces and dips you will love:
Recipe
Healthy Teriyaki Sauce
Equipment
Ingredients
- 1 cup coconut aminos or soy sauce
- 1/4 cup chopped green onion
- 4 tablespoon coconut sugar (or sub for brown sugar - just note this is not paleo compliant)
- 1 teaspoon tapioca starch (this is used for thickening the sauce - you can omit it the sauce just won't be as thick)
- 1 clove garlic, minced (or sub 1 teaspoon garlic infused olive oil)
- 1/2 teaspoon crushed chili peppers (also called chili flakes)
- 1 piece of fresh ginger, 2cm x 2cm, peeled and chopped (or sub 1 teaspoon ground ginger)
Instructions
- Place all the ingredients into your Vitamix or other high speed blender and blend well until smooth.
- Transfer the ingredients to medium sized pot on the stove and turn to medium heat.
- Bring the ingredients to a boil and turn down the heat to low.
- Simmer for ~5 minutes and then turn off the heat.
- Let the sauce cool (it will thicken slightly during this time).
- Serve and enjoy!
Notes
- Store this sauce in the fridge for 10-14 days.
- You can omit the tapioca starch, just note that it is used for thickening so the sauce won't turn out as thick.
- For a spicier sauce, use 1 teaspoon crushed chili peppers instead of 1/2 teaspoon (or omit it altogether for a less spicy sauce).
- For a thicker sauce add an extra 1/2 teaspoon tapioca starch.
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