Sugar-Free Sweet Onion Teriyaki Sauce
Elevate your meals with this homemade Sugar-Free Sweet Onion Teriyaki Sauce, a healthier spin on the classic favorite! Bursting with rich umami flavors from low-sodium soy sauce and a touch of natural sweetness from monk fruit and unsweetened pineapple juice, this sauce is the perfect balance of savory and sweet. Freshly minced Vidalia onion, garlic, and ginger bring a delightful depth, while a dash of optional sesame oil adds a nutty finish. Thickened with arrowroot starch, this gluten-free and sugar-free teriyaki sauce comes together in just 20 minutes, making it ideal for busy weeknights. Use it as a marinade for grilled meats, a stir-fry sauce, or even as a flavorful dip for your favorite veggies—this versatile condiment is sure to become your go-to!
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Recipe Information
Ingredients
- 0.5 cup Soy sauce (low-sodium, tamari for gluten-free)
- 0.5 cup Water
- 0.25 cup Pineapple juice (unsweetened)
- 2 tablespoons Rice vinegar
- 0.25 cup Fresh onion (finely minced or grated, sweet variety like Vidalia)
- 2 teaspoons Garlic (minced)
- 1 teaspoon Ginger (grated, fresh)
- 2 tablespoons Monk fruit sweetener (or your choice of natural sugar-free sweetener)
- 1 tablespoon Arrowroot starch (or cornstarch if not gluten-free)
- 2 tablespoons Cold water (to mix with arrowroot starch)
- 1 teaspoon Sesame oil (optional, for flavor)
Instructions
In a medium saucepan, combine the soy sauce, water, pineapple juice, rice vinegar, minced onion, garlic, ginger, and monk fruit sweetener. Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
In a small bowl, mix the arrowroot starch with the cold water to create a slurry. Make sure there are no lumps.
Once the sauce begins to simmer, slowly pour the slurry into the saucepan while whisking continuously to thicken the sauce.
Let the sauce cook for an additional 2-3 minutes until it reaches your desired consistency, stirring frequently.
If you're using sesame oil for added flavor, stir it in at the end of cooking.
Remove the sauce from the heat and let it cool slightly before using. The sauce will thicken more as it cools.
Transfer to an airtight container and store in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3951 mg | 172% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 8.3 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 549 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
