Teriyaki Stir Fry Sauce
A rich, glossy homemade teriyaki stir fry sauce with mirin, fresh ginger, and garlic — ready in under 10 minutes and perfect for chicken, salmon, beef, or tofu.
Ingredients
- ¼ cup low-sodium soy sauce
- 3 tablespoons mirin
- 1 tablespoon brown sugar
- 3 cloves fresh garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon toasted sesame seeds for finishing
Instructions
- Whisk cornstarch and cold water in a small bowl until fully smooth and lump-free. Set aside.
- In a medium bowl, combine soy sauce, mirin, brown sugar, minced garlic, grated ginger, and sesame oil. Whisk until sugar fully dissolves.
- Stir cornstarch slurry into the sauce base and whisk until fully incorporated.
- Heat wok or skillet over high heat. Cook protein, push to sides, pour sauce into center. Stir constantly 45–60 seconds until deeply glossy, thickened, and caramelized at edges. Toss everything together, finish with toasted sesame seeds, and serve immediately over steamed rice.
Notes
Always use fresh ginger — ground ginger cannot replicate the brightness this sauce needs.
Reserve a small amount of sauce before cooking to drizzle fresh over the finished dish.
Store refrigerated up to 7 days. Flavor deepens after 24 hours. Freeze up to 3 months.
Reserve a small amount of sauce before cooking to drizzle fresh over the finished dish.
Store refrigerated up to 7 days. Flavor deepens after 24 hours. Freeze up to 3 months.