Teriyaki Sauce

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When I was living in California, I used to love going to this little hole-in-the-wall place near my office in Santa Ana for teriyaki chicken rice bowls. With warm rice, grilled chicken and delicious teriyaki sauce…it was a filling and tasty lunch.  Another place I liked was “The Flame Broiler” in Fullerton near my daughter and son-in-law’s house. They serve rice bowls with vegetables, white or brown rice and flame grilled chicken or beef.  They also had some yummy sauce in a dispenser for customers. But that was back in the 90’s and I don’t live in California anymore! 

So…I decided to make my own teriyaki rice bowls at home here in Fruit Heights, Utah. What else could I do? I also created a Teriyaki Sauce recipe because many store-bought sauces contain high-fructose corn syrup, unhealthy oils and other unnatural ingredients. Also, making it at home allows me to control the sugar and sodium content. We like  grilling chicken and serving it with fresh veggies over rice. I use broccoli, cauliflower, carrots red peppers, zucchini, onions or whatever I happen to have on hand. This comforting, light meal satisfies even my hungriest family  members!

Use this sauce as a marinade for your chicken, fish or beef, add it to your stir fry vegetables and drizzle it over your favorite rice bowls. I recently served it over salmon with stir-fried veggies and it was SO good. I hope you and your family enjoy this simple Teriyaki Sauce as much as we do!

Teriyaki Sauce

  • 1 tsp sesame oil
  • 1 garlic clove
  • 2 tsp fresh ginger root
  • 1/2 cup soy sauce
  • 1/2 cup pineapple juice
  • 3 T rice vinegar
  • 1/4 -1/2 cup brown sugar
  • 1 T cornstarch
  • 2 T water

Peel and finely chop garlic clove. Peel and grate ginger root. Add sesame oil to pot set to medium heat. Sauté garlic and ginger for 30 seconds. Add soy sauce, pineapple juice, rice vinegar and brown sugar (to taste). Stir to combine and cook for about 10 minutes to meld the flavors. Mix cornstarch in the cold water until dissolved. Add to warm sauce and cook until thickened, about 10 more minutes. Serve over rice, stir-fry veggies, grilled chicken, salmon or beef and garnish with chopped green onions.

Root Notes

  • This recipe makes a small batch so feel free to double it.
  • I like to use low sodium soy sauce to cut back on the salt.
  • I use the juice from a can of unsweetened pineapple chunks. There is about 1 cup of juice in the can so doubling the recipe works well. Then I use the pineapple chunks in my stir fry for added flavor.
  • I like to keep fresh ginger root in the freezer. Peel with a small knife and grate into the sauce.
  • I start with 1/4 cup brown sugar but usually end up with 1/2 cup to get it sweet enough. Just add to your preference.


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