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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
are
going
to
LOVE it….
Pinterest friendly image below…
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.
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..
This is my favorite sauce to make. Thank you so much for the recipe.
Nicole,
You are most welcome! So happy to know you enjoy the sauce.
All the best,
~Jamie
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!
Jamie,
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.
Hi Missy,
Thanks for your question. Yes, you need 1 cup plus 1/2 C of cold water. Hope you enjoy it!
Best,
~Jamie
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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.
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. : )