Teriyaki Sauce in Ten Minutes

Teriyaki Sauce in Ten Minutes
I love teriyaki sauce.
It’s true.
Love teriyaki sauce on vegetables..
on chicken…
over rice….
over a really fabulous bowl of ingredients I will be revealing to you on this very blog…
very soon. 
Like tomorrow. 
But for today? 
Let’s make the sauce, ladies and gentlemen!
It will be ten minutes well spent.
Teriyaki Sauce
Time: 10 minutes
Yield: 2 Cups
Recipe from Jamie Cooks It Up!
  **Note: The sauce can be kept in the refrigerator for one week.**
  **Another Note: The sauce is a little bit on the strong side. If you dab your finger in it to take a taste, don’t be alarmed. It’s perfect when add to rice or vegetables or chicken. **
1 1/2 C cold water
3/4 C packed brown sugar
1/2 C soy sauce
1 t garlic powder (or granulated garlic)
3 T corn starch
1 t sesame oil
And….here are your fabulous ingredients (Except for the cold water. Just picture it in your mind. Thanks for participating.)  Sesame Oil may be the only thing you don’t have on hand. It can be purchased at a regular grocery store. You don’t have to hike to China to find it, or anything like that! I purchased the large bottle you see above at an Oriental Market. You get a little more for you money there. The bottles in the grocery store will be smaller than the one in the picture. When it comes to Soy Sauce, I have purchased Kikoman Soy Sauce for years, however I have recently come to find that I like La Choy a lot better. The flavor is more pronounced and not quite as salty.
1. Pour your cold water into a medium sized mixing bowl.
2. Add your soy sauce.
3. Add the packed brown sugar. 
4. Pour in your tasty garlic powder.
5. Now the corn starch.
6. Whisk it up. Whisk it until all that cornstarch is nice and dissolved. We don’t want any clumps now.
Like this….Notice how our sauce has changed to a lighter color. Cornstarch will do that to ya. Lightens things up a bit.
7. Add the sesame oil and stir. Your oil will rise to the top, no worries. Once it gets heated through it will incorporate nicely.
8. Pour it into a large skillet. Whisk it continually over medium high heat.
The color will change and darken as the sauce begins to thicken.
Just look at this beautiful sauce? Did I lie about the color? Heavens no. It really will get all bubbly, and dark, and rich flavored, and saucy and wonderful. Once it has thickened, take it off the heat.
Now serve it over grilled chicken, or fish, or rice and sauteed vegetables…..or……

…..come on back tomorrow to see what I have been pouring it over recently……

I think you
LOVE it….
Pinterest friendly image below…
10 Minute Teriyaki Sauce Jamie Cooks It Up!

Post a comment!


  1. 1
    March 16, 2011 at 5:10 pm

    I think I'm in love already and I haven't even tried it!! Is this like actual sauce sauce? As in, like unto what they serve in restaurants over chicken, rice, veggies, etc.? And not the watery versions they sell in the stores as a sauce/marinade??
    I am SO going to try this!! YAY!! Thanks Jamie!

    • 2
      J and L
      April 16, 2019 at 7:19 pm

      I was your first comment on here and I have to say… my first try I was SO thrilled!! Not watery like store bought, perfect consistency, and so tasty! Even now, 8 years later I still make this on a regular basis, have shared it with many friends and family members, and my kids love it! Newcomers, you will NOT, be disappointed! It is a little on the sweeter side depending on what you are eating it with, but you can easily “fix” that by decreasing your sugar amounts. Excellent over stir fry vegetables, chicken, beef, meatballs, wings, chicken nuggets (my daughters fave!), or even drizzled over a traditional “Hawaiian haystack”. 😉
      Thank you again for sharing this beloved recipe!!

  2. 3
    March 16, 2011 at 5:12 pm

    I have been looking for a really good homemade teriyaki sauce for a long time. I can't wait to try this one!! =)

  3. 4
    March 16, 2011 at 7:46 pm

    This is great…we love teriyaki sauce and the store ones taste so bland. I can't wait to make this, thanks 🙂

  4. 5
    March 22, 2011 at 2:50 pm


    How do you store your teriyaki sauce and do you put it in the fridge or room temperature?

    I'm always running out it so this will be a keeper recipe for me.

  5. 6
    March 23, 2011 at 8:54 pm

    Hi Farrah,
    Hope you love the sauce! It needs to be kept in the fridge. Have a great day!

  6. 7
    August 14, 2011 at 5:39 am

    Looks delicious, thanks for sharing!

  7. 8
    February 29, 2012 at 6:24 pm

    Have you tried adding any pineapple juice?? I wonder how that would mix.. CANT WAIT to try tonight! 🙂

  8. 9
    February 29, 2012 at 8:47 pm

    Hi Ashley,
    Pineapple juice makes a wonderful addition to this recipe. Use it as a replacement for some of the water. You may need to lessen the ammount of sugar as well. Good Luck! Hope you love it!

  9. 10
    May 24, 2012 at 7:17 pm

    I just made it and it actually tastes quite yummy! I now notice that I misread the recipe and put in a full tablespoon of garlic instead of a teaspoon… but I also added 1/4 tsp of ginger..going to try it this weekend on some grilled chicken and cannot wait to see how the DH and DS like it! Thanks so much – I love your website!!

  10. 11
    October 16, 2012 at 6:39 pm

    I have had this recipe saved and finally made it tonight. It is very easy to make and tasty!

  11. 12
    November 3, 2012 at 6:42 pm

    I only use this teriyaki sauce when a recipe calls for one now! I love the taste of it and how fast and easy it is to put together. Thanks for your great recipes!

  12. 13
    Becky Ritchie
    July 11, 2013 at 8:44 am

    can you use this as a marinade?

    • 14
      July 11, 2013 at 7:17 pm

      Hi Becky,
      I haven’t ever tried it as a marinade, but I bet it would work out great. Good luck!

  13. 15
    August 29, 2013 at 9:48 am

    This is the best recipee. When my cute husband and I were first married we would go the the Layton Noodle Parlor and order a hambugar patty that was covered with this gravy and rice and fries…those were the days! Thanks for sharing!

  14. 16
    Melissa Jensen
    November 15, 2013 at 2:42 pm

    Awesome! I was looking around for a recipe for homemade teriyaki to use for a teriyaki fettuccine recipe I want to make. I’m so glad you have one . I am sure it will be amazing!

  15. 17
    phoenix jones
    January 3, 2014 at 5:12 pm

    I was planning on making your bourbon chicken tonight, but at the last minute realized everyone drank the apple juice! I found this super easy recipe and it was a hit!! I love how it made a bunch to save for another night.

  16. 18
    Rosa Hewlett
    September 28, 2014 at 3:44 pm

    I love this recipe for teriayki sauce, I make chicken and noodles with Teriayki sauce every week, I highly recommend this recipe so easy and so delicious ????????????????

  17. 19
    December 7, 2014 at 12:03 pm

    Excellent sauce that’s made a little bit better with freshly grated ginger 🙂

  18. 20
    January 26, 2015 at 6:11 pm

    I used to make my stir -fry with the Green Giant Create a Meal Stir Fry kit that you got in the freezer section but I would always have to add more sauce so it ended up being quite expensive. But they stop making the kits : ( So, I have been expirimenting and trying to come up with a suitable replacement. Really like this sauce…especially with a little more brown sugar a little more garlic and a little ginger.

  19. 21
    February 4, 2015 at 12:32 pm

    Going now to make this but wanted to say that La Choy does not have gluten in it whereas the other brand does. Thanks for recipe, sounds WONDERFUL..

  20. 22
    April 21, 2015 at 8:58 am

    This is my favorite sauce to make. Thank you so much for the recipe.

    • 23
      April 22, 2015 at 9:53 am

      You are most welcome! So happy to know you enjoy the sauce.
      All the best,

  21. 24
    September 22, 2015 at 8:49 pm

    My sauce came out great and tasted wonderful. But, after i put it in the fridge it turned to jello. I tried reheating it and it came out very thick do you have any fixes for this? Im sure I did something wrong. Thank you for the help!

  22. 25
    October 2, 2015 at 12:17 pm

    I am excited to try your recipe tonight. However, I notice that it calls for 1& 1/2 cups of water. That seems like a lot to me. I just want to make sure that I am supposed to 1 cup plus 1/2 cup of water.
    Is this correct? My son loves the Teriyaki sauce from Outback Steak House and the stored bottle stuff is not even close, so I hope he likes this tonight.

    • 26
      October 2, 2015 at 2:06 pm

      Hi Missy,
      Thanks for your question. Yes, you need 1 cup plus 1/2 C of cold water. Hope you enjoy it!

  23. 27
    October 28, 2015 at 12:11 pm

    Está formada por una cuchilla giratoria con forma de
    disco, una bandeja deslizable donde se ponen los
    productos que se cortan, y una pieza movible que regula el grosor del corte.

  24. 28
    Linda Yip
    November 3, 2015 at 12:00 pm

    How long can I store this teriyaki sauce in the fridge? Thanks for posting a teriyaki sauce without using alcohol or mirin. I’m going to try this recipe making a stir fry noodle with corn for baby girl.

  25. 29
    December 5, 2015 at 10:32 am

    Yes, I’d also love to know how long it will keep. I’m thinking of making a big batch for Christmas gifts for immediate family. : )

  26. 30
    January 5, 2016 at 12:42 am

    I am having the same problem Ravi. Mine also became like jello after storing it in the fridge.

    • 31
      January 9, 2016 at 9:26 am

      Hi, Kate. I have not made this sauce since and I have talked to other people and found what they thought I should do to fix the problem. One thing i heard was to leave it out a good while before you use it so the room temperature will liquefy the sauce again. I think this is the best option. Again i haven’t made this sauce and haven’t gotten a chance to try out possible fixes.

  27. 32
    Edd Morton
    May 31, 2016 at 2:06 pm

    I made this last night and it is a bit too sweet for my liking. Would you have any suggestions on ‘fixing’ it?

  28. 33
    Brandy Ley
    August 1, 2016 at 10:52 am

    Can u sub anything for sesame oil??

  29. 34
    August 22, 2016 at 12:56 am

    Can you add Red Pepper flakes for heat?

  30. 35
    Marnie hoffman
    March 12, 2018 at 7:51 pm

    This is my go to! Thank you so much for sharing. It’s absolutely the best.

  31. 36
    July 15, 2018 at 9:14 am

    Your recipe says it will keep a week in the fridge but when I look on the internet it says you can store teriyaki sauce 2 years in the fridge. Is there a reason you can’t store your recipe that long?

    • 37
      August 4, 2019 at 8:39 am


      As far as I can tell there are no preservatives in this recipe. That would cause its shelf life to be considerably shorter.

  32. 38
    October 5, 2019 at 9:24 am

    I LOVE this recipe! I was wondering, I want to make chicken teriyaki in the crock pot. How would you go about doing that with the sauce? Make it first and then add it with the chicken?

  33. 39
    April 29, 2020 at 9:13 am

    How long can sauce be stored in the fridge?

  34. 40
    September 6, 2020 at 3:52 am

    I tryed making the sauce all supposedly went well but it didnt turn dark it stayed somewhat dark brown

  35. 41
    January 2, 2021 at 1:46 pm

    My absolute favorite. Hubby and 8 year old son love it! It is now a home staple. I make lo mein with it or a fab topping for stir fry and also tried it over the meatballs mentioned elsewhere that linked me originally here. THE BEST!

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