This sugar free teriyaki sauce is so easy to make! It’s paleo, AIP friendly, and Whole30 compliant. Who needs takeout when you can make sauce this good?
This sugar free teriyaki sauce is damned delicious.
When I was making it, I wanted to add more ginger, but I wasn’t sure if it would be a mistake. I took a gamble, and it paid off. The balance of sweet and tangy is perfect.
What is teriyaki sauce
Teriyaki sauce is a traditional Japanese sauce or marinade. It’s used as a marinade when it’s thinner; here, we are going to reduce and thicken it to use it as a sauce.
What goes in teriyaki sauce
Traditional teriyaki sauce is made up of four main ingredients:
- Soy sauce
Since the ginger is the only thing that fits on paleo or Whole30, I decided to venture out and make a sugar free teriyaki sauce that I could use at home!
What goes in sugar free teriyaki sauce
This teriyaki sauce is not only sugar free, it’s Whole30 and AIP friendly. Winning! I’ve replaced the soy sauce with coconut aminos, the sugar with applesauce and pineapple juice, and the sake with, well, nothing – other ingredients!
The end result is a perfectly thick and sticky teriyaki sauce. All of the flavor, none of the guilt.
What you can use this sugar free teriyaki sauce with
I’d recommend a stir fry with some chicken to start. You could put it on any vegetables you like. Think of it as a boost of flavor to an otherwise boring meal! If you need a recipe idea, try my Weeknight Stir-Fry, and instead of using the sauce recipe in the post, use this teriyaki sauce!
(Yes, I know it says it’s Chinese stir-fry. Without the sauce, it’s just meat and vegetables. Just trust me, and use it!)
Using this as a marinade
If you’re going to use this as a teriyaki marinade, I would omit the tapioca starch. That is there to thicken the sauce as it heats. As a marinade, you don’t want it to thicken.
For a marinade, eliminate tapioca and do not heat it up. There’s not a reason to heat it, as you don’t need to thicken it. Just blend it up so the flavors have an opportunity to come together, then marinate your meat or vegetables.
Yes, you can marinate vegetables!
- 1 cup coconut aminos
- 1/2 cup pineapple juice
- 1/2 cup unsweetened applesauce
- 3 tsp jarred or fresh minced ginger
- 2 tsp jarred or fresh minced garlic
- 1/2 tsp salt
- 2 tsp tapioca starch
- Combine all ingredients into a medium saucepan.
- Using your immersion blender, blend until smooth. This should only take a few seconds!
- Heat the pan over medium-high heat and bring to a boil.
- Reduce heat to low-medium. You're looking for a simmer.
- Simmer for 15 minutes or until sauce has thickened and coats the back of a spoon.
- Store in an airtight container or jar in the fridge for up to 2 weeks.
If you don't have an immersion blender, you can add all ingredients to a regular blender and then transfer to the saucepan to cook. I'm just lazy and like to do as few dishes as possible!
If you're looking for a marinade instead of a sauce, omit the tapioca starch and do not heat it up. Once you've blended, add meat and marinate!
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Nutrition Information:Yield: 10 Serving Size: 2 Tbsp
Amount Per Serving: Calories: 33Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 546mgCarbohydrates: 9gFiber: 0gSugar: 7gProtein: 0g