Homemade sauce is always better, and you can’t beat this 10 Minute Teriyaki Sauce! Chances are, you’ll have everything you’ll need right in your pantry. The uses for this sweet and tangy, slightly salty sauce are endless too!
10 MINUTE TERIYAKI SAUCE
Homemade sauce is something all of us home cooks should have on hand. It’s not always convenient to run out to the grocery store to fetch a jar of sauce, but it is always convenient to have a quick go-to recipe available in your arsenal of cooking secrets. I’m guilty of reaching for store-bought most of the time, but I’m trying to change that – one sauce at a time.
I’m always preparing a sauce for something or another. If it’s not a pasta dish, then it’s a chicken dish, or a dip. Yes, in our home, a dip is a sauce too, because I will often use a dip as a sauce. If you take a look at my Artichoke and Spinach Dip Pizza, you’ll know exactly what I’m talking about.
Sauces like my 30 Minute Marinara Sauce, and this Creamy Fresh Dill Sauce, will last for days in the fridge. And, you can do so many things with them. Click on the links and read through the posts for recipe ideas for each.
CAN YOU FREEZE SAUCE?
A sauce that freezes well is always preferred. And, I freeze just about every sauce I make. The only sauce or dip that I refrain from freezing are hummus dips or avocado/guacamole based dips. They just do not hold up well after being thawed.
My 10 Minute Teriyaki Sauce though, can be frozen and thawed quite easily. When all is said and done, you’ll get about two full cups of sauce from this recipe, which is a lot of teriyaki sauce!
Use up what you need to, but freeze the rest and just thaw it and re-heat it later. You can even portion the leftover sauce out into ice-cube trays and freeze them that way. When completely frozen, pop them out and save them in a freezer-friendly resealable bag. Take out one or two when you need them and keep the rest frozen for up to three months.
MORE GREAT SAUCE IDEAS
Even though 10 Minute Teriyaki Sauce is amazing, you don’t need to stop there. If you’re looking for more sauces that can be frozen and thawed without losing taste, consistency, or texture, you might want to look at my Sausage and Pepper Pasta Sauce. I absolutely love the versatility of this sauce. Toss some freshly cooked pasta with it, or use it to line your lasagna pan.
My Vegetarian Mushroom Gravy is a great freezable recipe as well. Make a big batch of gravy and portion it out in one-cup servings. Just thaw at room temperature and whisk while re-heating on a medium temperature. Use this gravy for mashed potatoes – obviously! – or as a dip for french fries. Even though it’s vegetarian, you can still serve it with beef, pork, or chicken; I did!
Oh, you really need to take a look at this recipe! Homemade Enchilada Sauce is the perfect freezer sauce. And, as you know, Dear Reader, enchilada sauce is good on almost anything! Try my sauce in Kylee’s chicken enchilada recipe!
Well, that’s a whole lot of sauce talk! Doesn’t that sound like the name of a future entertainment/gossip talk show? You heard it here first, folks!
USES FOR TERIYAKI SAUCE
When all is said and done, nothing beats a good sauce recipe and nothing beats the ease of this sauce. Serve this sauce over sautéed chicken, baste it on some thin cut beef strips and throw them on the grill, just like I did here. I love this sauce drizzled over fried rice and steamed vegetables too. It really is that delicious!
And, I can’t forget about my Skillet Beef Teriyaki. It’s full of crisp veggies too. And, that’s exactly what I mean when I tell you that it’s a good idea to have sauces on hand at all times. It’s so easy to transform a simple dish into something new and exciting.
10 Minute Teriyaki Sauce
Ingredients
- 2 cups water
- 1/4 cup corn starch
- 1/2 cup low sodium soy sauce
- 1/2 cup brown sugar, lightly packed
- 4 tablespoons honey
- 2 teaspoons fresh ginger, minced
- 2 teaspoons fresh garlic, minced
Instructions
- Add the water and corn starch to a sauce pan and whisk until the corn starch dissolves.
- Whisk in all remaining ingredients. Turn the heat to medium and allow the mixture to come to a boil.
- Continue to whisk. Sauce will thicken quickly. Remove from heat and use immediately, or cool and transfer to a mason jar to refrigerate for later use.
Notes
Nutrition
Stephanie says
Can I replace the cornstarch with arrowroot powder?
byronethomas@gmail.com says
Yes, absolutely!
Roger Homer says
I’m a little confused… water is listed as an ingredient twice- does that mean make a slurry with the corn starch and 1/2 c water and also add 1 1/2 water later?
byronethomas@gmail.com says
Hi Roger – I’m not sure how that happened, but I have update the recipe. Thank you.
Linda says
You have two different servings of water here…..do you mix the 1-1/2 c water with the corn starch or the 1/2 c. ???
byronethomas@gmail.com says
Thank you for bringing this to my attention, Linda. I’m not sure why the water amount was separated. Let’s blame technology! 🙂 I’ve updated the recipe.
JanC says
This is a great teriyaki sauce! It’s easy to make, yet yields a restaurant worthy sauce.
byronethomas@gmail.com says
Thank you!
Laurie says
Can you use ginger in a spice bottle instead of fresh ginger?
byronethomas@gmail.com says
Yes, you could, but don’t use as much of it. The powdered ginger is much stronger than fresh when comparing equal amounts.
Janet L Barnett says
for such an easy recipe, this is petty tasty. i think it was less expensive to make than buy in the store and it’s fresh!
byronethomas@gmail.com says
So glad you liked it, Janet. Thank you.