Intolerances: Fructose, Gluten, Dairy, Soy
Sticky, sweet and a great complement to just about anything.

As you have read in my other recipes, I cannot get enough of teriyaki sauce. It goes with a variety of proteins, can be used as a marinade or in a stir fry over rice and noodles.  I have had to play around with different sauces and combinations to achieve the sticky, sweet and tangy sauce that fits my personal food allergies and I am hopeful that it will work for many of you. It is one of the sauces that I know I can serve my friends and family, without any alterations, and they too will enjoy the flavor.

Serve it with:

• Salmon
• Chicken Legs
• Beef and Broccoli Stir Fry
• Vegetables and Rice

What you need:

• Bowl and Whisk
• Liquid Measuring Cups and Measuring Spoons
• Coconut Aminos (recommend Thrive Market brand)
• Oyster Sauce
• Fish Sauce
• Toasted Sesame Oil
• Rice Vinegar
• Cracked Black Pepper

Marinade 

This marinade has a handful of ingredients, but couldn’t be any easier. In a bowl, whisk together the coconut aminos, oyster sauce, fish sauce, toasted sesame oil, rice vinegar and cracked black pepper. Once this is whisked, it is time to add to the meat of your choice. I typically like to marinade in a large ziploc bag, but you can certainly use a dish of your choice. 

Chicken: minimum 3 hours, up to 2 days

Salmon: minimum 1 hour, up to 4 hours

Beef: minimum 1 hour, up to 24 hours