Teriyaki Sauce
Last week we went shopping for teriyaki sauce. It had been a long time since we’d had any and I wanted to marinate some chicken. I really shouldn’t have been surprised, but I was. I was shocked at how hard it was to find a teriyaki sauce that had a good sugar, oil and no soy products. Near impossible infact. I bought one that had agave as the sweetener. Yes, I’ve read the reviews that agave may not be as good for us as we’d originally hoped, but I still believe it is a better option than sucrose, the main ingredient in most sauces these days.
If you’ve checked out my site, you’ve probably noticed I have a thing for making healthy versions of every day foods. I really want to enjoy food. I’m not willing to substitute flavor when eating healthy.
My family had zero complaints while I made multiple versions of teriyaki sauces this week. A good teriyaki sauce can make cooking a breeze on a long day . One of my favorite quick meals with this sauce is to make rice bowls. I put some brown rice in, grilled veggies, chicken, and top it with some of this teriyaki sauce and fresh chives from my garden. Delicious!
The Secret To The Teriyaki Sauce
In this recipe I had the pleasure of using Montana Sweet Clover Honey from Chico Honey Company. Chico Honey Co. is a sweet local family who uses local hives as well as ones in Montana and Hawaii.
Their honey is top quality and comes in great jars, which is plus if you’re like me and reuse glass jars. Click on the link above to purchase your choice of honey in one of these great jars! There are so many health benefits from consuming honey, but that’s for another post. 😉
Ingredients
- 1 cup water
- 4 T coconut sugar
- 5 T honey
- 1/4 cup coconut aminos
- 1 tsp ground ginger
- 2 T tapioca starch or flour
- 2 cloves garlic, minced
- 4 T rice vinegar
Instructions
- In a medium sauce pan, pour in water, coconut sugar, honey, coconut aminos, ground ginger, and rice vinegar.
- Mince the garlic and add to the sauce pan.
- Turn stove top heat onto medium/high.
- Stir continuously until the sauce is one texture.
- Add in 1 tablespoon of tapioca flour.
- Stir to a rolling boil.
- Add in the 2nd tablespoon of tapioca flour.
- Reduce the heat to a simmer.
- Cook for 15-25 minutes, until the desired thickness is achieved.
Notes
This teriyaki sauce can be served immediately or stored in an airtight container in the refrigerator.
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