Homemade Teriyaki Sauce Recipe

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Skip the store-bought bottle, because this homemade teriyaki sauce is thick, glossy, and packed with bold, sweet-savory flavor. It comes together in just 10 minutes with simple pantry ingredients, and you can use it on everything from chicken and stir-fry to veggies, noodles, and more. Once you try it, you’ll want to keep a jar in your fridge at all times!

A wooden spoon scooping a serving of homemade teriyaki sauce.

When I first created my Easy Teriyaki Chicken, I knew a homemade teriyaki sauce had to follow. There’s just something about making your own sauces—being able to control the flavor, adjust the sweetness, and skip the unnecessary ingredients you find in store-bought versions.

I spent time tweaking this one until my family and I all agreed: this is it. It’s that perfect balance of sweet, savory, garlicky, and just the right amount of tang. I love working on blends and sauces like this because they’re the kind of little kitchen staples that can totally transform your meal.

Once you taste it, I think you’ll see why it’s earned a permanent spot in my kitchen—and hopefully in yours too.

Nikki’s Recipe Rundown

❥ It’s Quick and Easy: Just 10 minutes and a handful of pantry staples—no fancy ingredients or long simmer times. Perfect for busy weeknights when dinner needs to be simple but satisfying.

❥ Better Than Store-Bought: This sauce has that bold, restaurant-style flavor without the additives. You can control the sweetness, the saltiness, and even add a little heat if your crew likes it spicy.

❥ Versatile and Family-Approved: Use it as a stir-fry sauce, glaze, marinade, or dip—it’s a real multitasker. And yes, even the picky eaters usually go back for seconds!

It’s a total flavor booster! You’ll love it in my Teriyaki Chicken!

Simple Teriyaki Sauce Ingredients

A labeled image of ingredients needed to make homemade teriyaki sauce.

Soy Sauce: Use regular soy sauce for classic salty, umami flavor. If you’re watching sodium, low-sodium soy sauce works just fine. Just note that it will slightly mellow the overall taste.
Rice Vinegar: Adds a light tang and balances the sweetness.
Brown Sugar: This gives the sauce its signature sweetness and depth. Light or dark brown sugar both work; dark brown sugar will make it a bit richer and more molasses-forward.
Honey: A touch of natural sweetness that gives the sauce a glossy finish and helps with that lovely stickiness.
Minced Garlic: Freshly minced garlic adds great flavor, but pre-minced garlic in a jar or even garlic powder (about ½ teaspoon) can serve as a shortcut.
Ginger Paste: Super convenient and blends easily into the sauce. Freshly grated ginger or even ground ginger (use ¼ teaspoon) can be swapped in.
Sesame Oil: Adds a nutty, toasted depth of flavor. This ingredient is small but mighty—don’t skip it if you can help it!
Cornstarch Slurry: The key to thickening the sauce! Using chicken broth gives added depth, but water works just as well. Be sure the cornstarch is fully dissolved before adding to the pan to avoid clumping.

How To Make Homemade Teriyaki Sauce

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1: Make the Cornstarch Slurry

In a small bowl or measuring cup, whisk together the chicken broth (or water) and cornstarch until smooth. This step is key for thickening the sauce later on, so make sure there are no lumps.

A collage image showing how to make a cornstarch slurry.

Step 2. Combine the Sauce Ingredients

In a small saucepan over medium heat, add the soy sauce, rice vinegar, brown sugar, honey, garlic, ginger paste, sesame oil, and the cornstarch slurry.

Adding ingredients to the saucepan for the teriyaki sauce.

Give it a good whisk to combine everything.

Step 3. Heat and Thicken

Bring the mixture to a gentle boil while stirring occasionally. Once it starts bubbling, reduce the heat and let it simmer for about 4 minutes. Keep whisking so nothing sticks. You’ll see it begin to thicken into that classic glossy teriyaki texture.

Step 4. Cool and Store

Remove from heat and give it one last stir. Let the sauce cool before storing. It will continue to thicken slightly as it cools. Pour it into a jar or an airtight container and refrigerate for up to one week.

Teriyaki sauce in a bowl set on a wooden board with red chopstick, green onions and sesame seeds.

Variations and Substitutions

Spicy Teriyaki Sauce: Add a little heat with a teaspoon of sriracha, a pinch of red pepper flakes, or a dash of chili garlic sauce. Start small and adjust to your heat level.
Pineapple Teriyaki Sauce (Hawaiian Teriyaki Sauce): Swap the chicken broth or water in the slurry for pineapple juice to give the sauce a sweet, tropical twist! It’s so good for chicken or shrimp!
Citrus Teriyaki Sauce: Add a splash of orange juice or a little orange zest for a bright, citrusy spin. This works especially well if you’re serving the sauce with grilled meats or seafood.
Garlic-Lover’s Version: Double the garlic or add a sprinkle of garlic powder for extra garlicky depth. A little roasted garlic is also a fun flavor boost.
Ginger Forward: Love ginger? Use fresh grated ginger instead of paste and bump up the amount slightly for a stronger, zippier kick.
Thinner Sauce: If you prefer a pourable, lighter sauce (great for marinades or salad dressings), skip the cornstarch slurry or reduce the cornstarch to half. Or try the marinade in my Chicken Teriyaki.
Gluten-Free Teriyaki Sauce: Use tamari or a certified gluten-free soy sauce instead of regular soy sauce. Everything else stays the same!
Low-Sugar Option: Cut the brown sugar in half or use a sugar substitute like monk fruit or coconut sugar. The honey can also be reduced or omitted for a less sweet version.

Recipe Tips

Whisk the Slurry Well: Make sure the cornstarch is fully dissolved in the broth or water before adding it to the saucepan. This prevents any lumps and helps the sauce thicken smoothly.
Don’t Walk Away While It’s Heating: This sauce comes together quickly, so stay close to the stove. Keep whisking gently as it simmers to keep it from sticking or burning on the bottom.
It Thickens as It Cools: Once you take it off the heat, the sauce will continue to thicken slightly as it cools. If it ends up a little too thick, just stir in a splash of water or broth to loosen it up.
Use Fresh if You Can—but Don’t Stress: Fresh garlic and ginger give the brightest flavor, but jarred or paste versions work wonderfully for busy nights. Use what you have!
Make It Your Own: This is a great base recipe—feel free to adjust the sweetness or saltiness to your taste. Want it a little tangier? Add a splash more vinegar. Need it sweeter? A drizzle of extra honey will do the trick.
Double the Batch: This sauce stores well in the fridge for up to a week, so feel free to double the batch and use it throughout the week in various meals.

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Using chopsticks to dip chicken into teriyaki sauce in a clear ramekin.

Recipe FAQs

What can I use instead of rice vinegar?

While I like rice vinegar for a more authentic flavor, apple cider vinegar or white wine vinegar can be used as a substitute. Start with a little less and taste as you go. They’re a touch more acidic.

Is this teriyaki sauce gluten-free?

To make it gluten-free, swap the soy sauce for tamari or a certified gluten-free soy sauce. Always double-check labels just to be safe!

What if my sauce is too thick?

No worries! Stir in a splash of water or chicken broth while reheating to achieve your desired consistency.

Storage, Make-Ahead & Freezing Instructions

Storage: Let the sauce cool completely, then transfer it to a jar or airtight container. Store in the refrigerator for up to 1 week. It may thicken a little more as it chills. Stir in a splash of water or broth, as needed, before reheating.

Make-Ahead: This is a perfect recipe to prep ahead. You can make the sauce several days in advance and keep it chilled until you’re ready to use it. It’s a lifesaver for busy weeknights when dinner needs to come together fast.

Freezing: Yes, you can freeze teriyaki sauce! Once cooled, pour it into a freezer-safe container or zip-top bag. Lay the bag flat to freeze (this makes it easier to store and quicker to thaw). It will keep well in the freezer for up to 3 months.
To use: thaw in the refrigerator overnight or place the sealed bag in a bowl of warm water for a quicker thaw. Reheat gently in a saucepan and stir well before serving.

Serving Suggestions for Teriyaki Sauce

This teriyaki sauce is incredibly versatile—sweet, savory, and just the right amount of sticky. Once you make it, you’ll start finding all kinds of ways to use it throughout the week!

Toss It with Chicken, Beef, or Pork: Use it as a glaze for grilled or pan-seared meats, or toss cooked chicken, steak, or pork in the sauce for an easy stir-fry-style dish. It’s also perfect over meatballs! It’s perfect drizzled over this Easy Chicken Teriyaki!
Teriyaki Bowls: Serve it over rice or noodles with your choice of protein and a mix of steamed or sautéed vegetables, such as broccoli, bell peppers, carrots, or snap peas. Top with sesame seeds and green onions for a little extra flair.
Marinade for Grilling: Use the sauce (before thickening) as a marinade for chicken, shrimp, or pork. Just let your protein sit in it for 30 minutes to a few hours before cooking.
Glaze for Roasted Vegetables: Drizzle it over roasted veggies like Brussels sprouts, broccoli, sweet potatoes, or green beans to add a punch of flavor. A little goes a long way!
Homemade Teriyaki Burgers: Mix a few tablespoons of the sauce into ground beef or turkey for juicy, flavorful burgers. Brush more on top while grilling.
Lettuce Wraps: Spoon saucy ground meat or chicken into butter lettuce leaves, add crunchy veggies, and drizzle with extra teriyaki. Quick, fresh, and family-friendly!
Dipping Sauce: Serve as a dipping sauce for potstickers, egg rolls, dumplings, or even chicken nuggets—yes, it works!

It’s perfect to serve with this Easy Teriyaki Chicken!

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Quick and Easy Teriyaki Sauce

Nikki’s Recipe Rundown

Simple Teriyaki Sauce Ingredients