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Homemade teriyaki sauce recipe that’s full of flavor. This teriyaki sauce recipe is great to use with chicken, fish, beef, and vegetables.

Teriyaki Sauce Recipe from
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There’s just something about this homemade teriyaki sauce recipe that makes me love it even more than anything I can buy in the store or get in a restaurant. Maybe it is that I know everything that is in it, right down to choosing if I want begin with low-sodium or regular soy sauce or if I want to switch it up and use coconut aminos instead, especially if I’m making a Paleo-friendly meal for guests who prefer it. The amount of flexibility that I have making my own teriyaki sauce is so worth the few minutes it takes to prepare it to me. 

Teriyaki Sauce Recipe from

Thankfully, it really couldn’t be much simpler to make. I add all of the ingredients to a small saucepan over medium-low heat and allow it to come to a rolling boil. Then, I let it boil for about a minute to thicken.

Then, the teriyaki sauce is ready to use in any number of dishes or to pour into an airtight container and store in the refrigerator for a couple of weeks. If you are like me, you’ll find all sorts of uses for your homemade teriyaki sauce recipe that you’ll love to keep it on hand in the refrigerator to use.

Teriyaki Sauce Recipe from

Here’s my Homemade Teriyaki Sauce Recipe. I hope you enjoy it as much as we do!

5 from 3 votes

Teriyaki Sauce Recipe

Sauces 10 mins

Cook Time 10 mins
Servings 16 tablespoons
Course Sauce
Cuisine Japanese
Author Robyn Stone | Add a Pinch
Homemade teriyaki sauce recipe that full of flavor. This teriyaki sauce recipe is great to use with chicken, fish, beef, and vegetables.


  • 1/2 cup soy sauce or coconut aminos
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1/4 cup brown sugar
  • 1 tablespoon honey
  • 3/4 teaspoon ground ginger
  • 1 clove garlic minced


  • Add all ingredients to a small saucepan over medium-low heat. Bring to a boil, stirring constantly, and allow to boil until thickened, about 2 – 3 minutes. Sauce should be thick and able to coat the back of a spoon.


If you’d like to make this recipe Paleo-friendly, use all honey rather than honey and brown sugar and use coconut aminos instead of soy sauce.
Makes 1 cup. 

Nutritional Information

Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 171mg | Potassium: 7mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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Robyn xo

Sauces Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. 5 stars
    The sauce was very flavorful and tangy! It was a great recipe because we didn’t have teriyaki sauce and we were in a bind!!! The only change I made was adding more honey, because I LIKE IT SWEET!

  2. Regarding the Teriyaki Marinade. If a person marinates raw chicken in your teriyaki sauce, isn’t it not advisable to use the remaining sauce the raw chicken was marinated in over the cooked chicken when ready to eat? I don’t think I’d be comfortable with this!

    1. Noel, I don’t use any of the sauce I had used to marinate the chicken. If you read my Teriyaki Chicken Recipe, you will see that I save 1/4 cup of the teriyaki sauce to serve with the cooked chicken. You don’t ever want to use a sauce that you have used with raw chicken to put on cooked chicken or any other food item.

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