This quick homemade teriyaki marinade uses just a few ingredients: gluten-free tamari, ginger, garlic and maple syrup. It’s perfect for marinating chicken, fish or vegetables—and I’ve included a technique for thickening the sauce into a teriyaki glaze that’s cornstarch optional!
The gluten-free aisle has come a long way since I went GF 15 years ago. Most notably, there are tons of gluten-free sauces and seasonings to choose from, including soy sauce and compound marinades like teriyaki sauce.
The only problem I’ve found is that store-bought teriyaki sauces tend to have a lot of sugar in them and yet still lack that sticky glaze quality once added to chicken or fish, unless you know how to use them properly.
I’ve included a two-step process for this gluten-free teriyaki sauce. First, you make a no-cook gluten-free teriyaki marinade that takes less than 10 minutes to throw together. This is perfect for tossing with chicken, steak or salmon. And it works just as well on the grill as it does in the oven (similar to this fan favorite all-purpose gluten-free marinade).
Most of the time, I throw my chicken in this gluten-free teriyaki marinade and then bake in a casserole dish until tender. But for that extra indulgent teriyaki glaze, you can take the excess marinade through step number two.
To create that rich, thick GF teriyaki sauce (like my sticky gluten-free Korean-style BBQ sauce), the best tool is cornstarch or arrowroot starch. The technique is simple: you add the starch to some water to create a slurry, then whisk it into the gluten-free teriyaki marinade over a medium flame. The sauce will thicken within 2 minutes.
When my protein comes out of the oven, I’ll use the thickened GF teriyaki sauce as an added glaze or serve it alongside the dish. For instructions on how to use the sauce with your favorite protein, make sure to check out my sheet pan salmon teriyaki or this teriyaki pork tenderloin, both of which use this marinade.
Read on for the full recipe for my go-to gluten-free teriyaki sauce!
With health and hedonism,
Phoebe
5-Ingredient Gluten-Free Teriyaki Sauce or Marinade
Servings 1 pint
Ingredients
- 1/2 cup gluten-free tamari or soy sauce
- 1/2 cup organic maple syrup
- 4 large garlic cloves minced
- 4 inches fresh ginger peeled and minced
- 2 tablespoons cornstarch or arrowroot starch optional
Instructions
In a small mixing bowl, whisk together the maple syrup, tamari, garlic, and ginger until smooth. This teriyaki marinade can be used at this point for chicken, pork tenderloin or salmon, or stored in an airtight container for later.
For a thicker sauce or teriyaki glaze, place the teriyaki marinade in a small saucepan. Whisk together the cornstarch and ¼ cup of water in a small mixing bowl. Add the slurry to the saucepan with the teriyaki marinade.
Bring the teriyaki sauce to a gentle simmer over medium-high heat and cook until thick enough to coat the back of a spoon, about 2 minutes. Store in an airtight container in the fridge for up to 2 weeks, or use immediately, drizzled over broccoli, rice or your favorite protein.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!