One of my favorite meals at the Japanese steakhouse is teriyaki chicken. Since I don’t keep jarred sauces in the house, I often make my own. This quick and easy, restaurant quality Homemade Teriyaki Sauce takes just 5-minutes to prepare and you most likely already have most of those ingredients already in your pantry! Best of all, it’s better than any store bought variety around.
Reading: how to thicken teriyaki sauce
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Since discovering just how easy Teriyaki Sauce is to make with these wings, I haven’t gone back to any bottled Teriyaki Sauce since! It’s just that easy — and good! Like I said earlier, it takes only a few simple ingredients and about 5-minutes and you can have this delicious sauce for your next meal. Use it as a marinade for beef, chicken, fish, and seafood, as a glaze for wings, barbecue ribs, Asian salad dressing, or in noodle dishes and stir-fries. This sauce is amazing!
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Notes about Homemade Teriyaki Sauce:
- I can’t with a good conscience call this sauce completely MSG-free. Depending on which starting base you use between soy sauce, liquid aminos, or Tamari sauce, you will have varying degrees of naturally occurring MSG in the sauce.
- Liquid aminos are a plant-based sauce that is gluten-free. Tamari sauce is created as a by-product of brewing miso and is also gluten-free. Soy sauce, depending on the brand, is made using wheat and is not gluten-free.
- The sauce can be thickened with either flour or cornstarch. Cornstarch is the gluten-free option. If you prefer flour, you may substitute this. Adding either cornstarch or flour to thicken the sauce will result in a lightened color of the final sauce. Manufacturers add caramel coloring for this reason. If you want a darker sauce, you would have to add a caramel coloring like Gravy Master into the final sauce. Note that Gravy Master may not be gluten-free so please read the product labels.
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