This is the homemade teriyaki sauce I make on repeat. One saucepan, 10 minutes, and it’s better than any sauce or marinade from a bottle.

Easy homemade teriyaki sauce in jar with a serving spoon.

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Why This is the Only Teriyaki Sauce Recipe You Need

I’ve been making this homemade teriyaki sauce for years and it’s one of those recipes that never needs tweaking. The flavor is sweet and savory with just the right kick of garlic and ginger, all made with pantry staples you already have on hand.

Use it as a glaze, sauce, marinade, or drizzle for everything from chicken meatballs to slow cooker teriyaki chicken and baked chicken wings.

XO - Jamielyn

Ingredient Notes

  • Water: Divided. Most goes into the sauce base; a small amount gets whisked with the cornstarch to make the slurry.
  • Soy sauce: Low sodium is best here so you can control the saltiness. For a gluten-free version, tamari works perfectly.
  • Brown sugar: Packed light brown sugar sweetens the sauce and balances the salty soy sauce.
  • Honey: Adds a subtle stickiness and a touch of floral sweetness that sugar alone can’t replicate.
  • Garlic and ginger: Fresh garlic and ground ginger are the flavor backbone of this sauce. Fresh ginger works too if you have it.
  • Cornstarch: Whisked into cold water to make a slurry before adding to the pan. This is what gives the sauce its glossy, thick finish.

How to Make Homemade Teriyaki Sauce

Heat all of the ingredients (with the exception of the cornstarch) and just a portion of the water in a small saucepan on the stovetop.

Teriyaki sauce recipe ingredients in a sauce pan with whisk.

In a separate small bowl, whisk remaining water with the cornstarch until blended and whisk it into the pan while stirring.

Cornstarch and water on the counter.

Bring to a light simmer until the sauce begins to thicken. Then, remove it from the heat. Best served warm with all of your favorite meats, rice, and veggies.

Homemade teriyaki sauce in saucepan.

Tips for the Best Teriyaki Sauce

  • If the sauce gets too thick, whisk in a little water to loosen it. Want it thicker? Stir in a small amount of cornstarch mixed with cold water.
  • Depending on consistency, use it as a glaze, sauce, or dipping sauce. If you’re using it as a marinade, skip the cornstarch altogether.
  • I love the combination of brown sugar and honey here, but you can use all honey if you prefer.
  • Add-ins to try: a splash of sesame oil, mirin, or rice vinegar. Pineapple juice in place of some of the water gives it a fun tropical twist.

Favorite Ways to Use

Use this homemade teriyaki sauce as a dipping sauce with teriyaki meatballs, in stir fries, in teriyaki chicken casserole or as the part of the dressing for mandarin spinach pasta salad!

I also love to use it in my favorite teriyaki salmon bowl recipe.

Homemade teriyaki sauce in a jar with spoon dipping into jar.

More delicious ways to use teriyaki sauce include baked teriyaki chicken bowl, teriyaki burger and teriyaki steak marinade.

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Close up of teriyaki sauce in jar.

Homemade Teriyaki Sauce Recipe

5 from 27 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8
This is the homemade teriyaki sauce I make on repeat. One saucepan, 10 minutes, and it's better than any sauce or marinade from a bottle.
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Ingredients 

  • 1 cup water (divided)
  • ¼ cup low sodium soy sauce
  • 3-4 Tablespoons light brown sugar , packed
  • 1 Tablespoon honey
  • 2 cloves garlic , minced
  • ½ teaspoon ground ginger
  • 1 Tablespoon cornstarch

Instructions

  • Combine 3/4 cup water, 1/4 cup soy sauce, 3-4 Tablespoons brown sugar, 1 Tablespoon honey, 2 cloves garlic and 1/2 teaspoon ginger in a small saucepan over medium heat.
  • In a small bowl, whisk the remaining 1/4 cup water and cornstarch. Whisk into the pan and then bring to a light simmer. Simmer until it begins to thicken and then remove from heat. If the sauce becomes too thick, add a Tablespoon of water to thin out. If you'd like it thicker, whisk in another teaspoon of cornstarch.
  • Serve warm with your favorite meats, rice and vegetables or store for later. Place leftovers in a covered container and refrigerate for up to one week.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Once cooled, you can store it in a mason jar or covered airtight container for up to 1 week in the refrigerator. Because of its versatility, you can it multiple nights of the week!

Nutrition

Calories: 35kcal, Carbohydrates: 9g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 269mg, Potassium: 20mg, Fiber: 1g, Sugar: 7g, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.