Teriyaki Sauce

Teriyaki Sauce – SCD

(adapted from http://thepaleopartridge.com/teriyaki-sauce-paleo-aip/)


  • 1 Tbsp onion, minced or grated
  • 3 garlic cloves, crushed
  • 1 Tbsp fresh ginger, grated
  • ½ C coconut aminos
  • 1 tsp olive oil
  • 1/8 C apple cider vinegar
  • 1 date, chopped

Place all ingredients in a small saucepan and heat over medium. Stir and simmer for 5 minutes. Transfer to blender and puree. Makes about 2/3 cup.

Cindy’s notes: This is amazing as a marinade for chicken or use in stir dry. It also works well as a dipping sauce for broccoli. We’ve stored it for about 3 weeks in the refrigerator – it may keep longer, but we use it quickly.


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