Teriyaki Sauce

Make your own teriyaki sauce and add that extra OOMPH to your stir fry

I've always wanted to make a proper chicken stir fry as I have heard a lot of good things and that it's super easy to make.

It's just a matter of chucking some chicken, veg and noodles in a wok and mix it all up – right?

Well yes, but personally I love a lot of sauce and flavour. So I made my own teriyaki sauce to add that burst of flavour to my stir fry.

This teriyaki sauce is super simple to make and is a mix of sweet, tangy, and salty – you can even use it as a marinade for meats or tofu! Just make sure you allow your meat or tofu to soak up the marinade for at least an hour before cooking.

Two tips I have for this recipe

1. Some may find the tamari sauce a little too salty. If this is the case, feel free to squeeze in some more lemon juice until you find the sauce acquired to your taste!

2. When adding the cornstarch, make sure it’s mixed with water, as if you put the powdered cornstarch in without mixing with water first, you’ll have clumps in your sauce – no thanks.

---

INGREDIENTS

1 tbsp ginger, finely chopped or you can use ginger paste

1 tbsp garlic, finely chopped or you can use garlic paste

1 tbsp sesame/stir fry oil

1/2 cup tamari sauce or soy sauce

1/4 cup + 1 tbsp light brown sugar

1 tbsp runny honey

1/4 cup water + 1 tbsp cornstarch, mixed and dissolved in a glass

1/2 - 1 tbsp lemon juice

METHOD

1. Put a large pot or wok on low to medium heat and pour in the oil. Once oil starts to sizzle a little, add in the garlic and ginger. Keep stirring the garlic and ginger to prevent it from burning/overcooking. If you see them starting to brown quickly, turn your heat lower.

2. Add in the sugar and honey and mix until well combined and the mixture starts to bubble a little.

3. Pour in the tamari or soy sauce and mix. Then add in the cornstarch and water, and lemon juice. Mix until everything is combined. Turn your heat to low.

4. Allow the sauce to simmer for 15 minutes, but keep stirring the sauce every 30-40 seconds so nothing sticks to the pan. Remember to keep the heat on low!

5. Once the sauce has thickened, transfer to a jar, or container and allow to cool a little before refrigerating or marinating. Feel free to start cooking with it right away if desired.