Description
You know that shiny, luscious glaze clinging to every bite of your favorite takeout teriyaki chicken? Surprise – you can make it at home in just 10 minutes with pantry staples and zero stress. This isn’t a one-note sugar bomb like the store-bought stuff. It’s rich, savory-sweet, kissed with ginger and garlic, and thickened just right to give your meals that craveable, sticky finish. Whether you’re brushing it over grilled salmon, tossing it into stir-fry, or dunking crispy tofu, this sauce shows up and shows off.
Ingredients
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½ cup soy sauce (or tamari for gluten-free)
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2 tbsp brown sugar (packed!)
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1 tbsp honey
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1 tsp minced fresh ginger
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1 tsp minced garlic
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3 tbsp mirin (or 1 tbsp rice vinegar + 2 tsp sugar)
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1 tsp toasted sesame oil
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¼ cup water + 3 tsp cornstarch (whisked into a slurry)
Instructions
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In a medium saucepan, combine soy sauce, brown sugar, honey, ginger, garlic, mirin, and sesame oil.
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Heat over medium, stirring until sugar dissolves and small bubbles form.
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Re-whisk the cornstarch slurry and slowly add to the pan, whisking constantly.
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Simmer 2–3 minutes, until thick and glossy. Remove from heat.
Pro Tip: Sauce thickens as it cools. Too thick? Add a splash of warm water. Too thin? Simmer a little longer or add a touch more slurry.
Notes
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Use fresh ginger and garlic for best flavor.
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Store leftovers in the fridge for up to 1 week.
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Freeze in ice cube trays for easy future flavor boosts.
- Prep Time: 5 mins
- Cook Time: 5 mins
Nutrition
- Calories: 35 kcal per serving
- Sugar: 4g
- Sodium: 550mg
- Fat: 1g
- Carbohydrates: 6g