Teriyaki Sauce

Soy-Free Teriyaki Sauce (Paleo + Anti-Inflammatory)

If you’re trying to ditch soy but still want that rich, sticky, sweet-savory flavor we all love… this is it.

We don’t do soy in our house (its highly inflammatory for me), but this soy-free teriyaki sauce made instead with coconut aminos (the soy free, soy sauce lovers dream) is one of those recipes that just fits into real life. It’s made with simple, clean ingredients, comes together in minutes, and keeps in your fridge (or freezer) so dinner is always within reach.

No weird additives.

No refined sugar.

Just real food that tastes really good.

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Why You’ll Love This Teriyaki Sauce

• Soy-free & gluten-free – perfect for sensitivities
• Paleo-friendly – made with whole, natural ingredients
• Anti-inflammatory – packed with fresh ginger, garlic, and no processed oils
• Meal prep hero – make once, use all week (or freeze for later)

This is the kind of staple sauce that makes from-scratch cooking actually doable on busy nights.

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Ingredients

• 1/2 cup coconut aminos
• 1/2 cup raw honey
• 1/4 cup fresh orange juice
• 2 tbsp rice vinegar
• 1 tbsp fresh grated ginger
• 1–2 garlic cloves, minced or pressed
• 1 tbsp sesame oil
• 1 Tsp sea salt

Optional (for thickening):

• 1 tsp arrowroot flour

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How to Make Soy-Free Teriyaki Sauce

1. Add all ingredients to a saucepan over medium heat
2. Bring to a gentle boil
3. Stir continuously for 2–3 minutes
4. Remove from heat

That’s it. Seriously.

You can use it right away or let it cool and store it for later.

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How to Use This Sauce

This sauce is incredibly versatile and works with whatever you have on hand:

• Stir fry with chicken, beef, or shrimp
• Toss with roasted vegetables
• Brush over grilled meat
• Use as a marinade
• Drizzle over rice or cauliflower rice bowls

It’s one of those “make everything taste better” kind of recipes.

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Why This Recipe is Anti-Inflammatory

We’re not just swapping ingredients—we’re being intentional:

• Coconut aminos instead of soy sauce → easier on digestion, no soy
• Raw honey instead of refined sugar → natural sweetness with nutrients
• Fresh ginger + garlic → known for anti-inflammatory and immune-supporting properties
• No processed oils or additives → clean, simple, whole-food ingredients

This is how you build flavor and support your body at the same time.

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Storage + Make-Ahead Tips

• Store in the fridge for up to 1.5 weeks
• Reheat gently before using if it thickens
• Perfect for batch cooking

👉 Pro tip: I almost always make a triple batch so I have it ready to go for quick dinners.

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Freezing Tips (Mason Jar Method)

If you’re stocking your freezer (highly recommend), here’s how to do it safely:

1. Fill jars only about 3/4 full
2. Refrigerate first, then freeze (prevents cracking)
3. Use wide-mouth mason jars

Pull one out, thaw, and dinner is halfway done.

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Make It Once, Use It All Week

This is exactly the kind of recipe that helps you stay consistent with real food.

You don’t need complicated meals.

You don’t need perfect routines.

You just need a few solid staples like this one that make everything easier.