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Teriyaki Sauce

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Teriyaki Sauce

  • Author: Tammie Duggar

Ingredients

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2 Tbsp. Braggs Liquid Aminos or Coconut Aminos

2 Tbsp. rice vinegar, unsweetened

½ cup water

1 Tbsp. molasses

1 tsp. honey

2 green onions, chopped into thirds

1 clove garlic, minced

1 tsp. fresh ginger, minced

1 tsp. arrowroot powder

Instructions

Combine the Liquid Aminos, rice vinegar, water, molasses, honey, green onions, garlic, and ginger in a small sauce pan. Bring to a boil over medium heat, stirring constantly for 2 minutes. Remove from heat.

Using a mesh strainer, strain out the green onions, garlic and ginger. Return sauce to the pan and whisk in the arrowroot starch until sauce thickens.

Pour over steamed veggies, drizzle over rice or use as a marinade for chicken and fish before grilling.

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One response to “Teriyaki Sauce”

  1. […] or sliced into circles with the rind still intact. Serve steamed veggies with dipping sauce like Teriyaki Sauce, and cut fruit with Fruit […]

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