Homemade 5-Ingredient Gluten-Free Teriyaki Sauce and Marinade

This quick homemade teriyaki marinade is made with just a few simple ingredients: gluten-free tamari, fresh ginger, garlic and maple syrup. It doubles as an easy no-cook marinade and — with an optional cornstarch or arrowroot slurry — becomes a glossy teriyaki glaze perfect for chicken, fish, pork or roasted vegetables. The recipe is naturally gluten free and easy to adapt for paleo or soy-free diets.

Store-bought teriyaki sauces often pack a lot of sugar and still don’t deliver the right balance of savory, sweet and sticky texture. Making a simple teriyaki at home lets you control the salt and sweet levels and gives you the option to thicken the sauce into a proper glaze. This version comes together in minutes and stores well for meal prep.

I usually toss chicken in this marinade and roast it in a casserole dish until tender. The marinade flavors the meat as it cooks, and if you want that extra sticky finish, save some of the marinade and turn it into a glaze using the simple two-step technique below. The thickening step is optional, but it’s the key to the familiar glossy teriyaki finish.

To thicken: mix a small amount of cornstarch or arrowroot with cold water to form a slurry, then whisk it into the warmed marinade. Bring the mixture to a gentle simmer and it will thicken in about 1–2 minutes. Arrowroot gives a slightly clearer glaze, while cornstarch yields a richer mouthfeel.

Variations and tips: substitute coconut aminos for tamari to make this paleo and soy-free. For a low-FODMAP option, omit the garlic and use infused garlic oil if you want the flavor without the FODMAPs. Adjust the maple syrup to taste — less for a savory-forward sauce, more for a sweeter glaze. Freshly grated ginger gives the best brightness; powdered ginger will work in a pinch but will be milder.

Use this teriyaki as a marinade for chicken thighs, salmon or pork tenderloin, as a glaze for roasted vegetables, or as a dipping sauce for steamed broccoli and rice. It freezes well in small containers, making it a handy sauce to keep on hand for quick weeknight dinners.

5-Ingredient Gluten-Free Teriyaki Sauce or Marinade

Ingredients

• 1/2 cup gluten-free tamari or soy sauce (or coconut aminos for soy-free)
• 1/2 cup organic maple syrup
• 4 large garlic cloves, minced (omit for low-FODMAP)
• 4 inches fresh ginger, peeled and minced or grated
• 2 tablespoons cornstarch or arrowroot starch, optional (for a thicker glaze)

Instructions

1. In a small mixing bowl, whisk together the maple syrup, tamari, minced garlic and grated ginger until smooth. This no-cook marinade is ready to use immediately for chicken, pork, salmon or vegetables, or it can be stored in an airtight container in the refrigerator.
2. If you prefer a thicker teriyaki glaze, pour the prepared marinade into a small saucepan. In a separate bowl, whisk the cornstarch or arrowroot together with 1/4 cup cold water to make a slurry. Stir the slurry into the saucepan with the marinade.
3. Heat the sauce over medium-high heat and bring to a gentle simmer, whisking constantly. The sauce will thicken and become glossy within about 1–2 minutes. Remove from heat and let cool slightly before using. Store any leftover sauce in an airtight container in the refrigerator for up to two weeks.

Serving suggestions: brush the glaze over roasted or grilled chicken for the last few minutes of cooking, toss cooked salmon with a few spoonfuls of sauce, or use it as a finishing drizzle over steamed broccoli and rice. If reheating the thickened sauce, warm gently and whisk to restore shine and texture.

With health and hedonism,

Phoebe

If you make this, tag @phoebelapine and #feedmephoebe — I’d love to see it!