Healthy Teriyaki Sauce
The best healthy teriyaki sauce recipe that has the most amazing flavour. Sweet and slighty spicy it's perfect for marinades, stir fries, or as a dipping sauce.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: condiment, dips, sauces
Cuisine: asian, Chinese, Japanese
Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 16
Calories: 27kcal
- 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)
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!
- 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.
Serving: 1tablespoon | Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 346mg | Potassium: 4mg | Fiber: 1g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg