Paleo Teriyaki Sauce

batch prepped gluten free teriyaki sauce in jar with spoon

5 from 1 vote

This paleo teriyaki sauce will be your new favorite sauce for everything from stir fries to marinades. Ready in 15 minutes, it is quick and perfect for meal-prep.

Prep Time5

Cook Time10

Total Time15

Course: Condiment

Cuisine: Asian, Japanese

Servings:

Calories: 38kcal

Author: Zeeshan Shah

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.

Nutrition