Description
Skip the store bought options, and make this healthy gluten free teriyaki sauce with less than ten ingredients and just a few minutes instead!
Ingredients
Units
Scale
- Slurry: 1 Tablespoon cold water + 1 Tablespoon tapioca starch (see notes for substitutes)
- 3/4 cup gluten free soy sauce (tamari) or coconut aminos
- 1/2 cup water
- 2 Tablespoons coconut palm sugar or honey
- 2 teaspoon rice wine vinegar or apple cider vinegar
- 2 teaspoons grated ginger or 1/2 teaspoon ground ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- In a small bowl, whisk together the slurry (water and tapioca starch). Set aside.
- In a saucepan, whisk together the tamari, water, coconut sugar, rice wine vinegar, ginger, garlic and optional red pepper flakes. Bring to a light boil, constantly stirring, and boil for about 1 minute.
- Reduce heat to medium-low and add the slurry. Gently stir to combine and cook for another minute until the sauce begins to thicken. The sauce should be thick enough to coat a spoon or spatula.
- Remove from heat and allow time for cooling. Use this sauce to glaze, marinade, or stir-fry.
- Store in an airtight container/jar in the fridge for up to 1 week. Mix well before each use.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: condiment
- Method: stove top
- Cuisine: Asian
Nutrition
- Serving Size: 2 tbsp
- Calories: 20
- Sugar: 2.3 g
- Sodium: 1007.5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 3.2 g
- Fiber: 0.2 g
- Protein: 1.9 g
- Cholesterol: 0 mg
