The Best Healthy Teriyaki Sauce How To Make Delicious Homemade Teriyaki Sauce With Just 7 Simple Ingredients

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Skip high-sugar and preservative store-bought teriyaki and make the BEST Healthy Teriyaki sauce you’ll ever taste. Made with clean-eating ingredients including apple cider vinegar, fresh ginger, and raw honey, this flavorful sauce is easy to make and your family will love it.

Teriyaki sauce is one of my go-to favorites for marinading or using as a sauce. The sweet and tangy flavor is so versatile and delicious.
I love it, and my family loves it, too. Because of this, I just had to make a healthy version of teriyaki sauce so that we could eat it often, and I’d feel good about it.
You may have seen my post on Teriyaki Salmon. If you haven’t tried it yet, you’ve got to. It’s a meal that leaves you feeling satisfied but in an ultra-healthy way. And it’s delicious!

INGREDIENTS FOR HEALTHY TERIYAKI SAUCEThis Healthy Teriyaki Sauce will turn out great if you use fresh, clean-eating ingredients.
Follow these tips below:
The recipe takes ½ cup of soy sauce, so be careful to purchase a low sodium brandUse raw honey instead of pasteurized to get all of the terrific benefitsFor a better taste, always use fresh minced garlic instead of bottledFresh ginger is a must over powdered ginger for tasteLook for raw, unfiltered organic apple cider vinegar when you shop and also, read my post on the benefits of apple cider vinegarCrushed red pepper flakes are used to add a little heat to the sauceArrowroot starch is used as a thickener for the sauce
WHY USE ARROWROOT STARCH?Arrowroot starch is a thickener for the sauce that also adds a glossy, silky texture. It should always be added at the end of a recipe so that it does not break down from excessive heat. I use arrowroot starch instead of cornstarch because it contains more dietary fiber and calcium.

HOW TO STORE THE BEST HEALTHY TERIYAKI SAUCETo keep the remainder of the teriyaki sauce, let it cool to room temperature. Then, you can store it in the fridge in an airtight container for up to 2 weeks. You can freeze it as well, again in a container that seals well. Freeze for up to 3 months. I prefer it freshly made, but if you have leftovers and don’t want to waste it, you can definitely store and reheat it for later.

HOW TO MAKE THE BEST HEALTHY TERIYAKI SAUCE VEGANTo make healthy teriyaki sauce vegan, use pure maple syrup as the sweetener instead of the raw honey. The ratio is 1:1.

HOW TO MAKE HEALTHY TERIYAKI SAUCEI like this teriyaki sauce because it is so simple to make. It takes just a few steps, yet adds a ton of flavor to every dish. 
Use a saucepan over medium-high heat. Combine the low-sodium soy sauce, raw, honey, minced garlic, minced fresh ginger, crushed red pepper flakes, and apple cider vinegar.The gingery, garlicky aroma will be delicious! At this point, simmer for 6-8 minutes.Remember to stir the sauce frequently.In a mixing bowl, dissolve 1 tsp. of arrowroot starch in ¾ cup of water and then add to the saucepan.Stirring often, cook for another 3-4 minutes. The sauce will thicken, and then you will know it is ready.Remove the saucepan from the heat and allow the sauce to cool.MORE RECIPES USING HEALTHY TERIYAKI SAUCELooking for ways to use this sweet and tangy sauce? Try it here!
Teriyaki SalmonGrilled Hawaiian Turkey Teriyaki BowlChicken Teriyaki Rice Bowl Print The Best Healthy Teriyaki Sauce Skip store-bought products and make The Best Healthy Teriyaki sauce you’ll ever taste. Made with clean-eating ingredients including apple cider vinegar, fresh ginger, and raw honey, this flavorful sauce is easy to make and goes with many dishes.Course SauceCuisine EasyKeyword How to make homemade teriyaki saucePrep Time 10 minutesCook Time 15 minutesServings 8 Author Lacey Baier Ingredients1/2 cup low sodium soy sauce1/4 cup raw honey2 cloves garlic minced1 1/2 tsp apple cider vinegar1/8 tsp crushed red pepper1 tsp arrowroot starch3/4 cup waterInstructionsFor the teriyaki sauce, in a medium saucepan, combine low sodium soy sauce, raw honey, minced garlic, minced fresh ginger, apple cider vinegar, and crushed red pepper flakes over medium-high heat, stirring frequently. While that’s heating, dissolve some arrowroot starch in water in a separate mixing bowl, and then set aside. Cook for 6-8 minutes, stirring frequently, until heated through and simmering. Add the arrowroot starch mixture to the pan, and then stir to combine. Cook for 3-4 more minutes, stirring frequently, until thickened. Remove from heat, and allow to cool. NutritionServing: 1tbspThis post includes affiliate links for products I use regularly and highly recommend.
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