Teriyaki Sauce

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You know you’re tired of the plain ‘ol chicken, the plain ‘ol beef, and now you’re even sick of the plain ‘ol tofu! Well, we’re going to give you what they’re asking for. We’re going to give you a flavor party.

And how do you provide a flavor party, you ask? Good question! We’ll do it by breaking out your super secret SkinnyMs. weapon, the uber simple and relentlessly tasty teriyaki sauce recipe, that’s how. With just a very small number of ingredients and less than five minutes, you can create a flavor sensation that will put a stop to the sighs and groans at the dinner table once and for all. We’ve used a bit of light soy sauce and a dahs of mirin to supply savory, mouth-watering flavor that holds off on the excess fat, calories, and cholesterol. And instead of packing this teriyaki recipe with loads of refined and processed sugar, our secret weapon is honey. Honey brings on the sweetness without the processed ingredients.

The chicken will be dancing in teriyaki zest. The beef will become a teriyaki flavor festival. And the tofu will wonder what it was doing with its life before your teriyaki sauce came along. Seriously, it’s that good. But don’t just take our word for it, give the SkinnyMs. teriyaki sauce recipe a whirl! The feedback from the folks ’round the dinner table will speak for itself, we’re sure.

Teriyaki Sauce

Teriyaki Sauce

Yields: 24 servings | Serving Size: 1 tablespoon | Calories: 9 | Total Fat: 0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 354 mg | Carbohydrates: 2 g | Dietary Fiber: 0 g | Sugars: 1 g | Protein: 1 g | SmartPoints (Freestyle): 0


  • 1 cup low sodium soy sauce
  • 1/4 cup rice wine vinegar or mirin
  • 1 tablespoon honey or coconut palm sugar
  • 2 cloves garlic, minced
  • 2 teaspoons grated, peeled fresh ginger root
  • 2-1/2 teaspoons cornstarch
  • 2 tablespoons water


  1. Combine the soy sauce, vinegar or mirin, sweetener, garlic, and ginger in a small saucepan with 1/4 cup water. Bring to a boil. Mix the cornstarch with the water and add it to the pot. Boil for 1 minute and turn off the heat. Serve.

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10 Comments on "Teriyaki Sauce"

  1. Karen  January 1, 2016

    The directions mention cornstarch, but it’s not in the ingredent list. How much cornstarch is required?

    • Melissa Florero  January 3, 2016

      Karen, 2-1/2 teaspoons of cornstarch should be whisked into the 2 tablespoons of water to form a slurry, and then whisked into the pot. Thanks for checking.

  2. Annie  August 9, 2016

    How long will this keep in the refrigerator assuming I’m not using it all at once? Sounds delicious!

    • Gale Compton  August 10, 2016

      Annie, Should be good for at least a week, maybe up to two.

    • Kim  February 22, 2019

      I kept it on the fridge for several months and it was fine.

  3. Kathy  August 29, 2016

    Hi, I have been a vegan chef for 30 years and I specialized in health food, owning a wholesale vegetarian packaged food company as well as catering. Mirin is generally made with sugar, and rice vinegar will give a totally different flavor. A better substitute would be dry sherry, it gives the sweetness without the sugar and not the acid of vinegar.

  4. Gabby Danna  August 12, 2018

    Tried it and doesn’t taste sweet with only one tablespoon. Too much vinegar in my opinion. So sorry, but not a fan of this sauce

    • Nichole Furlong  August 13, 2018

      We’re sorry to hear you didn’t care for this sauce. Please feel free to reduce the vinegar to your taste preference!

  5. Kim  February 22, 2019

    I kept it on the fridge for several months and it was fine.


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