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.

Sheri

Low-Sodium Teriyaki Sauce

5 from 2 votes

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

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Servings: 6

Ingredients Method

Ingredients

  

• 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

 

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.