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
This teriyaki sauce is just as delicious, way healthier, and I can still pour it over chicken, veggies, or rice without feeling guilty.
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
Instructions
- In a small saucepan, whisk together soy sauce, water, honey, vinegar, sesame oil, garlic, and ginger.
- Bring to a simmer over medium heat.
- Stir cornstarch slurry, then slowly whisk it into the sauce.
- Simmer 1–2 minutes until thickened.
- Remove from heat and cool before storing.
Tried this recipe?Let us know how it was!
