Soy-Free Teriyaki Sauce & Marinade
Allergy Friendly, Gluten free, Soy-Free Teriyaki Sauce & Marinade
Equipment
- Measuring Cups
- Measuring Spoons
- Small Saucepan
- Mixing Spoons
Ingredients
- 1 c. Water, warm
- 5 T. Brown Sugar optional: monk fruit/molasses substitute
- ¼ c. Coconut Aminos
- 2 T. Honey
- 3 large Garlic Cloves, minced
- 1 inch Fresh Ginger, minced
- 1 T. Arrowroot Powder or Cornstarch
- ¼ c. Water, cold
Instructions
- Warm one cup of water, brown sugar, coconut aminos, honey, garlic, and ginger in a small saucepan for two minutes.
- In a small bowl, mix arrowroot powder (or cornstarch) with cold water.
- After the arrowroot/cornstarch and water are well mixed and there are no lumps, add it to the saucepan and cook on medium heat for three minutes until desired thickness.
- Allow to cool and store in the refrigerator in a sealed glass jar for up to one week.
Video
Notes
- Tip: If your sauce is too thick, add water to reach desired thickness.
- The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information
Nutrition
Serving: 2cupsCalories: 179kcalCarbohydrates: 45gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 677mgPotassium: 33mgFiber: 0.2gSugar: 29g