Gluten Free Teriyaki Sauce
Just made this last week and cooked our teriyaki chicken in it (and marinated in it too)
Celiac.com Sponsor (A13):
Makes roughly 2 Classico Jars ( I save glass jars and reuse them) full of yummy yummy time sauce!
- 1 cup coconut aminos (or gluten-free soy sauce if you can find it, but I cannot!)
- 1 cup honey
- 1/2 cup juice from fresh oranges (or same amount of frozen concentrate!)
- 4 tbs rice vinegar
- 2 tbs fresh grated ginger ( I freeze the ginger and then grate it on the small side of my grater, this removes the "stringy" issue)
- 3-4 garlic cloves, pressed or minced
- 2 tbs sesame oil
- Pinch or 3 of red pepper flakes
- Optional: Add 2 tsp arrowroot flour to make the sauce thicker
Combine all above teriyaki ingredients in a saucepan over medium heat When mixture begins to boil, stir for another 2-3 minutes Remove from heat Cool and serve! OR... Fill your glass jars and leave to cool on the counter top before putting on the lid and... hmm I refrigerate it for 1-2 weeks and i do no tkno whow much longer it can go because WE EAT THAT UP OH YEAH!
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