This paleo teriyaki sauce is so quick and versatile. Add it to stir-fries, marinate your favorite protein, and even make a quick dressing!
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What is teriyaki sauce?
Teriyaki sauce has become popular as a savory-sweet sauce for cooking chicken, salmon, and even vegetables.
However, Teriyaki is actually a cooking technique that originates from Japan, meaning “broiled” or “grilled”. Teri implies luster, and yaki means broiled, grilled, or pan-fried. The authentic recipe includes sake and mirin, both rice wines. To keep things halal and paleo, we’re going to swap those two out with rice vinegar. The best part, you won’t even know the difference! PLUS it’s kid-approved!
What you’ll need to make paleo teriyaki sauce
Coconut aminos/tamari. Soy sauce contains gluten, but if you aren’t gluten sensitive, you can use it. For a paleo option, use coconut aminos, liquid aminos, or Tamari (soy-based). Coconut aminos are also slightly sweeter, so keep that in mind when substituting for soy sauce. Adjust the salt accordingly.
Rice vinegar/white vinegar. Rice vinegar is a less acidic, sweeter vinegar but I have used both varieties with similar results.
Ginger/garlic. If you want a smoother sauce for dipping or dressing, use paste; otherwise, minced is fine.
Maple syrup. Honey also works. Stevia drops, or monk fruit sweetener, can also be used to keep it keto-friendly.
Crushed red pepper flakes. We like things spicy around here, but you can leave this out or use less.
Arrow root powder/starch. This is the thickening agent in place of cornflour so that we can keep it Paleo. Arrowroot powder is available at most regular grocery stores and Indo-Pak grocery stores in the US. Check Amazon if you can’t find it where you live.
Water. To thin out the sauce as needed. Start with the amount stated on the recipe card, then add a tablespoon until it reaches your desired consistency.
How to make it
Make the arrowroot powder slurry and set it aside.
Mix the remaining ingredients and heat them. In a small saucepan, add the remaining ingredients and let them heat up.
Add the slurry to the pan and let the sauce thicken. Once heated through, stir the arrowroot slurry, which tends to settle, and add it to the saucepan. Whisk constantly to prevent the sauce from congealing and becoming clumpy.
Enjoy or store. Once the sauce has thickened to your desired consistency, about 5-6 minutes, turn off the heat and let it come to room temperature before storing it in a small mason jar or similar container.
Tips and variations to make the best paleo teriyaki sauce
- To achieve a smooth sauce, constantly whisk while cooking.
- If you are not gluten-sensitive or follow a paleo diet, add soy sauce and cornstarch instead of coconut aminos and arrowroot powder.
- Many teriyaki sauces have sesame oil, and I have added it to my teriyaki sauce when using it fresh, but opted to leave it out of the batch-prepped version here, as toasted sesame oil is best for low-heat cooking. You can add a drizzle of toasted sesame oil to the finished product.
Storage
Refrigerate. The sauce should last in the fridge for about a week.
Freeze. You probably won’t have much left, as this sauce goes fast, but you could freeze it in 1-cup portioned trays or containers if you’d like, then thaw before use.
FAQ’s
Most commercially available teriyaki sauces are not gluten-free. They contain soy sauce, which is made with wheat.
Yes, unless otherwise stated. It is essential to read labels and buy only those that specifically state they are gluten-free.
How to use this gluten-free teriyaki sauce
- Make the chicken nuggets as in my Gluten Free Teriyaki Chicken recipe. Sear the chicken and add about 3/4 cup of the sauce. Stir-fry and serve with rice.
- Add it to other proteins such as salmon, shrimp, or beef (see cookbook recipe).
- You can also use this as a dip or thin it out with water and use it as a dressing atop salads!
More Asian Inspired Recipes to try
If you try this recipe, I’d appreciate it so much if you would rate it⭐️⭐️⭐️⭐️⭐️! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!
Paleo Teriyaki Sauce
Equipment
- 1 small saucepan
- 1 bowl or measuring jug
- 1 small jar
Ingredients
- 1/2 cup coconut aminos
- 4 tablespoons maple syrup
- 4 tablespoons rice vinegar
- 3 teaspoons crushed red chili flakes depending on how spicy you like it
- 3 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 tablespoons arrowroot powder
- 2/3 cup water
Instructions
- In a bowl mix the water and arrowroot powder to make an arrowroot slurry. Once it is fully incorporated set it aside.
- In a small saucepan, combine the maple syrup, coconut aminos, rice vinegar, crushed red chili flakes, garlic, and ginger. Place the saucepan over medium high heat and bring the mixture to a boil, stirring constantly.
- Once it reaches a boil, reduce the heat to medium low and add the arrowroot slurry. Let it cook for about 5-7 minutes, whisking every now and then until the sauce has thickened to your desired consistency.
- Allow the sauce to cool completely before storing it in an airtight jar.
Video
Notes
- This sauce thickens when stored in the fridge and can be thinned out on the stovetop once ready to use.
- To get a smooth sauce, constantly whisk the sauce while cooking it.
- If you are not gluten-sensitive or follow a paleo diet, add soy sauce and cornstarch instead of coconut aminos and arrowroot powder.
- Many teriyaki sauces have sesame oil and I have added it in my teriyaki sauce when using it fresh but opted to leave it out of the batch-prepped version here as toasted sesame oil is best for low-heat cooking. You can add a drizzle of toasted sesame oil to the finished product.
Zeeshan Shah says
Love to meal-prep this sauce, since my kids love Asian flavors. There’s no need to make the sauce from scratch every time and I use it in everything from stir frying chicken thighs to baking salmon!