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Honey Teriyaki Sauce Recipe

Honey Teriyaki Sauce Recipe

Make this easy Honey Teriyaki Sauce Recipe in just 15 minutes with simple pantry ingredients. Sweet, savory, and perfectly glossy, it's ideal as a marinade, glaze, stir-fry sauce, or dipping sauce for chicken, salmon, beef, tofu, and vegetables.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8
Course: Sauce
Cuisine: Japanese
Calories: 48
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup low-sodium soy sauce
  • ¼ cup honey
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil optional
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 teaspoon sesame seeds optional, for garnish
  • 1 tablespoon sliced green onions optional, for garnish

Equipment

  • Small saucepan
  • Whisk
  • Measuring cups and spoons
  • Small mixing bowl
  • Garlic press or knife
  • Fine grater (for fresh ginger)
  • Airtight glass jar or container

Method
 

  1. Combine the ingredients. In a small saucepan, whisk together the soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil until well combined.
  2. Bring to a simmer. Place the saucepan over medium heat and cook for 3–5 minutes, stirring occasionally, until the mixture begins to simmer.
  3. Prepare the slurry. In a small bowl, whisk the cornstarch with the cold water until completely smooth.
  4. Thicken the sauce. Slowly pour the slurry into the simmering sauce while whisking constantly. Continue cooking for 1–2 minutes until the sauce becomes thick and glossy.
  5. Cool slightly. Remove from the heat and let the sauce cool for several minutes. It will thicken a little more as it cools.
  6. Serve or store. Use immediately as a glaze, marinade, stir-fry sauce, or dipping sauce, or transfer to an airtight container once completely cool.
    Honey Teriyaki Sauce Recipe

Notes

  • Use low-sodium soy sauce if you prefer a less salty sauce.
  • For a gluten-free version, substitute tamari or certified gluten-free soy sauce.
  • Add 1–2 teaspoons of sriracha or a pinch of red pepper flakes for a spicy variation.
  • Store leftovers in an airtight container in the refrigerator for up to 1 week.
  • Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
  • If the sauce becomes too thick after chilling, whisk in a tablespoon of water while gently reheating.
  • This sauce is perfect for chicken, salmon, shrimp, beef, tofu, vegetables, rice bowls, and noodles.
Nutrition Information (per serving, estimated):
Calories: 48 kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0g | Sodium: 445mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.3mg