It's easy to make homemade Whole30 Teriyaki Sauce in just 10 minutes. This paleo, gluten free and soy-free sauce is perfect for chicken, salmon or stir fry!
1tablespoontapioca starchalso called tapioca flour
1tablespoonwater
Instructions
Heat a saucepan on the stove over medium heat, add the coconut aminos, orange juice, rice vinegar, garlic, ginger and red chili flakes to the pan, whisk to combine.
Bring to a boil, then simmer for 4-5 minutes.
In a small bowl, combine the tapioca starch and water, add this to the boiling sauce and whisk together.
Reduce the heat to low and simmer 3-4 minutes.
Remove the teriyaki sauce from the heat and set aside to cool.
Notes
This recipe will stay good in the refrigerator for up to 2 weeks.
Do not substitute liquid aminos for coconut aminos. It's a much saltier product and will alter the taste of the sauce dramatically.
This recipe contains 2 net carbs per tablespoon, making it keto-approved when used in moderation. For comparison, traditional teriyaki sauce contains 8 net carbs per tablespoon.