This incredibly easy low carb teriyaki sauce recipe only takes a few minutes and five ingredients. Let’s take a look at what you need to do to make it. Step One: Combine the soy sauce or coconut aminos, brown sugar substitute, chopped garlic, fresh ginger, and apple cider vinegar into a bowl and whisk. Once combined, it’s ready to use.
Gluten-Free: You can either use a gluten-free soy sauce or coconut aminos. To Store: Keep the keto teriyaki sauce in the fridge in a sealed container for up to 5 days. To Freeze: This sauce can be frozen in a freezer bag or sealed container for up to 2 months. It can also be frozen on meat or veggies.
Classic teriyaki chicken that uses Kikkoman Soy Sauce and mirin to create a delicious, sweet tang. Nutrition facts are for one serving. Stab the chicken with a fork and marinate in (A) for 10 minutes. Finely chop up the green onions, and place a cut along the full length of the shishito peppers.
Teriyaki sauce has a wonderful combination of flavors! Typically, it has ginger, garlic, soy sauce, and some type of oil. It also usually contains rice wine vinegar. Many recipes also use mirin, a sweet wine made from rice. Teriyaki sauce almost always contains some type of sweetener.