HOMEMADE  TERIYAKI SAUCE

Gluten Free | Nut Free | Vegan

INGREDIENTS: Water, tapioca starch, gluten free soy sauce (tamari) or coconut aminos, coconut sugar or honey, rice wine vinegar or apple cider vinegar, grated ginger or ginger powder, minced garlic, red pepper flakes

In a small bowl, whisk together the slurry (water and tapioca starch). Set aside.

INSTRUCTIONS:

In a saucepan, whisk together the tamari, water, coconut sugar, rice wine vinegar, ginger, garlic and optional red pepper flakes.

INSTRUCTIONS:

Bring to a light boil, constantly stirring, and boil for about 1 minute. Reduce heat to medium-low and add the slurry.

INSTRUCTIONS:

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.

INSTRUCTIONS:

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.

INSTRUCTIONS:

Skip the store bought options, and make this healthy gluten free teriyaki sauce with less than ten ingredients and just a few minutes instead!

TERIYAKI SAUCE

CotterCrunch.com

FULL RECIPE AT: