Paleo Teriyaki Sauce made refined sugar-free, soy-free, with all natural ingredients and no thing funky. Use it anywhere a teriyaki can go!
When I first started eating a paleolithic diet, I missed teriyaki sauce terribly. The store-bought version is packed with additives, corn syrup, and cane sugar, so I made it my mission to learn how to make a cleaner version.
While this sauce doesn’t taste exactly like store-bought teriyaki sauce, it certainly is close and it definitely does the trick! I enjoy using it to make chicken teriyaki, drizzle on roasted vegetables, or use it as a sauce for any of bowls. It adds marvelous flavor to a variety of dishes without much effort!
How to Make Paleo Teriyaki Sauce:
Simply add all of the ingredients to a blender and blend until well-combined.
Transfer the mixture to a saucepan and bring it to a full boil. Lower the heat to a gentle boil and continue cooking at a gentle boil for 10 to 15 minutes, or until the sauce has thickened. Note: the tapioca flour is optional, but it will help thicken the sauce.
Use this teriyaki sauce as a meat marinade, as a sauce for stir fry, or as a sauce to drizzle over your bowls. Or make my Crock Pot Chicken Teriyaki with Broccoli Rabe.
Let’s have at it!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
Ingredients
- 1 cup coconut aminos
- 1/4 cup apple cider vinegar
- 1/4 cup orange juice
- 1/3 cup pure maple syrup
- 2 Tbsp fresh ginger, peeled and grated
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1 Tbsp tapioca flour
Instructions
- Add all the ingredients for the teriyaki sauce to a blender and blend until smooth.
- Heat to medium-high in a saucepan and bring teriyaki sauce to a full boil. Reduce the heat to a simmer and cook until thickened, about 10 to 15 minutes.
- Store in an air-tight container in the refrigerator for up to 1 month.
tanya marquette
Monday 8th of July 2019
Can this sauce be frozen