Keto Teriyaki Sauce

I started making my own teriyaki from scratch years ago, and at this point I genuinely cannot go back to store bought. The bottled stuff is all sugar and corn syrup, and even the low carb options cost too much for a tiny jar. This takes me about 5 minutes, uses ingredients I already have in my pantry, and tastes better than anything off a shelf.

The thing that makes this recipe work is arrowroot powder. I used to use corn starch like everyone else, but corn starch goes cloudy and arrowroot stays glossy. That amber, clingy sheen you see in the photos? That’s the arrowroot. It thickens fast though. I’m talking 30 seconds at medium heat, so you need to stand at the stove and watch it. Walk away and you’ll come back to paste.

For the base, I use liquid aminos instead of soy sauce. Once you’ve made enough Asian sauces, you just stop buying soy sauce. Liquid aminos have a cleaner, rounder flavor without the wheat. Tamari works too if you’re gluten free and want something more traditional. Coconut aminos are an option, but they’ll bump up your carb count.

What I like about this recipe is how many ways you can use it. Toss it on keto teriyaki chicken, drizzle it over cauliflower fried rice, or pour it into a chicken stir fry as the base. I’ve been keeping a batch in my fridge at all times, and it’s become one of those staples I don’t think about anymore. If you want another Asian sauce in rotation, my stir fry sauce is a good companion to keep alongside this one.

You don’t have to cook this to use it, either. If you’re marinating chicken thighs or steak for the grill, just whisk everything together and pour it over the meat raw. Skip the arrowroot if you’re going to toss the marinade after soaking. I only heat it when I want that thick, glossy consistency for drizzling or dipping.

A reader named Wendy brought a batch to her friend’s house, and the friend refused to believe she made it herself. She had to pull up the recipe on her phone as proof. That’s the kind of reaction I want you to have when you try this.

1. Whisk all ingredients together in a small bowl.
2. Pour into a saucepan and heat over medium heat until bubbly and thickened (about 2-3 minutes).
3. Remove from heat and pour over chicken, your favorite vegetables, or cauliflower rice.

Key ingredients

• Soy sauce, tamari, or liquid aminos – Any of these works as the base. Soy sauce is the cheapest and easiest to find. I personally use liquid aminos as my go-to because the flavor is cleaner and rounder. Pick tamari if you’re gluten free. Coconut aminos work but they’re higher in carbs (3 g net per tablespoon).
• Avocado oil – My standard for cooking and baking. It helps the sauce cling to chicken thighs when you’re making teriyaki chicken. Olive oil works too. I sometimes add a splash of sesame oil for extra depth.
• Brown sweetener – This gives the sauce its sweetness. I use a sugar free brown sugar substitute. Sugar free maple syrup also works.
• Apple cider vinegar – Adds a slight tang that balances the sweetness. White vinegar or rice wine vinegar both work here. I’ve tried all three and the difference is subtle.
• Garlic – I use a fresh clove, minced. Garlic powder works in a pinch (use 1/2 teaspoon). Garlic paste is another option.
• Tomato paste – This is my secret ingredient. It deepens the flavor without making the sauce taste like tomato at all. Not strictly necessary, but I always keep it in. Tomato sauce works as a substitute.
• Arrowroot powder – This is the thickener I swear by. It has 7x the thickening power of all-purpose flour, stays glossy (corn starch goes cloudy), and is low in carbs. Xanthan gum technically works, but it can make the sauce slimy if you use even slightly too much.
• Ginger – Fresh grated ginger gives the best flavor. Ground ginger works if that’s what you have. Add more or less to your taste.
• Sesame seeds – Optional, just for looks. Toasted, black, or white all work.