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Sugar-free teriyaki sauce is glossy, savory, and just a little sweet, with that classic umami flavor that makes chicken, shrimp, and fish taste instantly better. It comes together in one pot in about 15 minutes using simple ingredients, so you get big takeout-style flavor without added sugar or a sink full of dishes.
This is the kind of sauce I recommend for busy nights when you want dinner to feel comforting and complete without spending extra time in the kitchen.
It’s easy to make, works with whatever protein you have on hand, and turns simple ingredients into a meal everyone looks forward to.
Spoon it over chicken, shrimp, or fish, and you’ve got a warm, flavorful dish that’s easy enough for weeknights and satisfying enough to share.
Why This Sauce Makes Dinner Simpler
A few things make this sugar-free teriyaki sauce especially useful:
- Classic teriyaki flavor, your way: It delivers that savory, slightly sweet taste you expect. Use a sugar substitute or swap in regular sugar if that works better for your kitchen.
- One pot, lots of uses: Everything comes together in a single pot, and the sauce works well with chicken, shrimp, fish, and other proteins you already enjoy.
- Fast and low-effort: Add the ingredients, let it simmer, and in about 15 minutes you have a rich, flavorful sauce ready to use.
Ingredient Notes (What You’ll Need & Why It Matters)
This recipe is simple, but a few ingredients do important work to give you that classic teriyaki flavor and texture. Grab the exact measurements from the recipe card at the bottom of the post.
- Water: Helps balance the saltiness of the soy sauce and gives the sauce enough liquid to simmer and thicken properly.
- Soy sauce (or coconut aminos): This is the main source of savory, umami flavor. Use regular or low-sodium soy sauce, or substitute coconut aminos if you prefer a slightly sweeter, lower-sodium option.
- Keto Brown Sugar: Adds that signature teriyaki sweetness and subtle caramel note. This recipe using a brown sugar substitute to keep the sauce sugar-free, but regular brown sugar works the same 1:1.
- Ground ginger or fresh ginger: Brings warmth and a gentle bite that keeps the sauce from tasting flat. Fresh ginger gives a brighter flavor, while ground ginger keeps things quick and pantry-friendly.
- Garlic (minced or garlic powder): Adds depth and rounds out the sweet and salty flavors. Either option works well here.
- Xanthan gum or cornstarch: This is what thickens the sauce to that glossy, cling-to-your-protein texture. Xanthan gum works best for a low-carb version, while cornstarch is a familiar option if you’re not avoiding starch (add it in Step 3 if using).
How to Make Sugar Free Teriyaki Sauce
This sugar free teriyaki sauce comes together quickly with just a few simple steps. Use the step-by-step photos as a visual guide while you cook.
Mix the Sauce
Add all of the sauce ingredients to a saucepan (or a mixing bowl if you prefer/don’t want to risk scratching your pan). Whisk until everything is fully combined and smooth.
Simmer & Thicken
Place the saucepan over medium-low heat and let the sauce gently cook, stirring occasionally. As it simmers, it will reduce and thicken into a glossy sauce that coats the back of a spoon.
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Remove from heat and let it cool slightly. The sauce will continue to thicken as it rests.
Pro Tips for Smooth, Flavorful Sauce
A few small techniques make a big difference in how this sauce turns out, especially when it comes to texture.
- Use a slurry for thickening. Mixing your thickener with liquid first helps it blend smoothly into the sauce without clumping.
- Go easy with xanthan gum. Sprinkle it in gradually while whisking quickly to avoid lumps. For extra insurance, stir it into a few drops of neutral oil (like avocado oil) before adding it to the pan.
- Cornstarch works best when pre-mixed. Take a little warm sauce from the pan, whisk it with the cornstarch to make a slurry, then pour it back into the saucepan and continue cooking until thickened.
These simple steps keep your teriyaki sauce glossy, lump-free, and restaurant-smooth without extra effort.
Ways to Use & Customize This Sauce
This teriyaki sauce is meant to be flexible. Use it as a glaze, marinade, or finishing sauce, and adjust it to fit what you’re cooking.
- Protein ideas: Brush it on chicken, shrimp, salmon, steak, pork, or tofu. It works great for stir-fries, sheet-pan meals, or quick skillet dinners.
- Veggie-friendly: Toss with broccoli, snap peas, green beans, bell peppers, or zucchini for an easy teriyaki-style veggie dish or bowl base.
- Budget-friendly meals: Pair it with chicken thighs, ground meat, or frozen vegetables—they absorb the sauce well and keep things affordable.
- Low-carb serving options: Spoon it over cauliflower rice, sautéed cabbage, or zucchini noodles instead of traditional rice for a lighter plate.
- Boost the flavor: Add a little extra garlic, fresh ginger, or a pinch of chili flakes if you like a touch of heat.
Storage & Reheating
Use these tips to keep the sauce glossy, smooth, and ready for quick meals without surprises.
- Store: Keep the sauce in an airtight container in the refrigerator for up to 7 days.
- Freeze: Freezing isn’t recommended. The thickener can separate or turn grainy once thawed, which affects the texture.
- Reheat: Warm gently on the stovetop or in the microwave in short bursts, stirring often. Add a splash of water if needed to loosen it back into a smooth, pourable sauce.
Using Sugar Free Teriyaki Sauce as a Marinade
This sugar free teriyaki sauce doubles as an easy marinade for simple, hands-off meals.
- For meat and poultry, skip the thickener so the sauce stays thin and absorbs better. It works best with boneless cuts like chicken thighs, chicken breast, pork chops, or beef. Even though it’s sugar free, sweeteners can still brown and burn faster on skin-on meat, so boneless pieces give the best results.
- Marinate overnight when possible, then add everything to your slow cooker or pressure cooker and cook until tender. The sauce reduces as it cooks and turns into a glossy glaze.
- For seafood, make the sauce thick and use it as a finishing sauce (not as a marinade). Since seafood cooks quickly and the marinade as an acid (rice vinegar), it’s best to just cook the seafood and put the sauce on top like I do in teriyaki salmon and teriyaki salmon bites.
What to Serve With This
This sugar free teriyaki sauce makes it easy to turn simple ingredients into a full meal. Try it with one of these recipes for an easy dinner combo whether you’re going for chicken, seafood, or a low-carb take on takeout favorites.
- Air Fryer Teriyaki Chicken Thighs
- Air Fryer Teriyaki Salmon Bites
- Teriyaki Salmon
- Cauliflower Fried Rice
Sugar-free Teriyaki Sauce
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Recommended Equipment
Ingredients
- 1 cup Water
- 1/4 cup Soy Sauce, or coconut aminos
- 1/3 cup Keto Brown Sugar Replacement, this cooks and tastes like regular brown sugar
- 1/2 teaspoon Ground Ginger, or 1 tbsp fresh ginger puree (comes in a tube at the grocery store)
- 1/2 teaspoon Garlic Powder, or 6 cloves garlic minced
- 1/2 tsp red pepper flakes, optional
Optional Sauce Thickener
- 1/4 tsp Xanthan Gum, or 1/2 tsp cornstarch (add the cornstarch in step 3 if using)
Instructions
- Add all of the sauce ingredients to a mixing bowl (or your sauce pan if you don't mind using a whisk in your saucepan)
- Whisk to incorporate
- Heat the whisked sauce in a saucepan over medium-low heat. If using cornstarch: I make a slurry with some of the warm liquid from this step. Then, I pour the slurry back into the saucepan
- Cook the sauce for 10-15 minutes, stirring occasionally. Allow the sauce to reduce by about half and coat the back of a spoon.
- Remove the sauce from the heat and let the sauce cool. It will thicken as it cools.
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Recipe Notes
- Use a slurry for thickening. Mixing your thickener with liquid first helps it blend smoothly into the sauce without clumping.
- Go easy with xanthan gum. Sprinkle it in gradually while whisking quickly to avoid lumps. For extra insurance, stir it into a few drops of neutral oil (like avocado oil) before adding it to the pan.
- Cornstarch works best when pre-mixed. Take a little warm sauce from the pan, whisk it with the cornstarch to make a slurry, then pour it back into the saucepan and continue cooking until thickened.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used.
