Low-Sodium Teriyaki Sauce

I love teriyaki chicken — the sweet, savory, slightly sticky glaze is one of my favorite flavor combos. But when I finally checked the label on a store-bought bottle, I was shocked. Most brands are loaded with sodium — some with more than an entire day’s worth in just a few tablespoons.

That’s when I started making my own low-sodium version at home. It’s just as delicious, way healthier, and I can still pour it over chicken, veggies, or fried brown rice without feeling guilty.

Tips & Tricks for Making Low-Sodium Teriyaki Sauce

• Use coconut aminos – They’re naturally sweeter and have about 70% less sodium than soy sauce.
• Balance flavor with acid – A splash of rice vinegar or lemon juice keeps the sauce from tasting flat without adding more salt.
• Boost umami without sodium – Add a teaspoon of mushroom powder or a dash of toasted sesame seeds for depth.
• Control sweetness – Store-bought teriyaki is often loaded with sugar. Adjust honey or brown sugar to taste.
• Thicken at the end – Always add cornstarch slurry after the sauce starts simmering to avoid clumps.
• Make it spicy – A pinch of red pepper flakes, sriracha, or chili crisp adds heat without extra sodium.
• Double the batch – It keeps in the fridge for up to 2 weeks and freezes well for up to 3 months.
• Use it beyond chicken – Great as a stir-fry sauce, veggie glaze, or over salmon.

Low-Sodium Teriyaki Sauce

Author: Sheri

5 from 2 votes

Print

This teriyaki sauce is just as delicious, way healthier, and I can still pour it over chicken, veggies, or rice without feeling guilty.

Servings 6

Ingredients

1x2x3x

• ▢ ½ cup low-sodium soy sauce or coconut aminos for even less sodium
• ▢ ¼ cup water
• ▢ 3 tablespoons honey or brown sugar
• ▢ 2 tablespoons rice vinegar or apple cider vinegar
• ▢ 1 tablespoon sesame oil
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon grated fresh ginger or ½ tsp ground ginger
• ▢ 1 tablespoon cornstarch + 2 tablespoons cold water slurry, for thickening

Method

Prevent Sleep ModePrevent Sleep Mode

1. In a small saucepan, whisk together soy sauce, water, honey, vinegar, sesame oil, garlic, and ginger.
2. Bring to a simmer over medium heat.
3. Stir cornstarch slurry, then slowly whisk it into the sauce.
4. Simmer 1–2 minutes until thickened.
5. Remove from heat and cool before storing.

Private Notes

Click here to add your own private notes.

Tried this recipe?Let us know how it was!