I first tried making teriyaki without sugar after realizing how quickly bottled versions turned dinner overly sweet. I wanted the glossy texture and sweet-savory balance, just without spoonfuls of brown sugar. A little monk fruit sweetener did the trick, while soy sauce, ginger, and garlic kept everything bold. 
The sauce thickened beautifully in minutes, and now I reach for it whenever chicken, salmon, or vegetables need a flavorful finish.
Table of Contents
Why This Recipe Works
This sauce works because it keeps the classic teriyaki balance while replacing brown sugar with a sugar-free sweetener. Low-sodium soy sauce supplies the salty, umami base, while rice vinegar keeps the flavor from becoming heavy. Fresh ginger and garlic add warmth and sharpness, and a cornstarch slurry creates the glossy texture that helps the sauce cling to food.
I especially like that the sweetness is easy to control. Start with a small amount of monk fruit sweetener, taste, and add more only if needed. That makes the sauce useful for everything from chicken and salmon to tofu and vegetables without overwhelming the rest of the meal. It comes together in one saucepan in about 10 minutes, keeps well for meal prep, and can be thinned with water or simmered slightly longer depending on whether you want a drizzle, stir-fry sauce, or thicker glaze.
Ingredients
Low-sodium soy sauce: This gives the sauce its salty, umami backbone without making it overly intense as it simmers. Tamari is a good gluten-free substitute.
Water: Water softens the strength of the soy sauce and creates enough liquid for a smooth glaze. No substitute is needed here.
Monk fruit sweetener: A small amount replaces traditional brown sugar while keeping the sweet-savory balance. Use a granulated monk fruit blend designed to replace sugar, adjusting to taste.
Rice vinegar: Rice vinegar adds gentle acidity and keeps the sauce from tasting flat. Apple cider vinegar works well as a substitute.
Fresh ginger: Ginger brings warmth and freshness that makes teriyaki taste lively rather than simply salty. Ground ginger can work in a pinch, but use much less because its flavor is more concentrated.
Tips
- Use low-sodium soy sauce so the finished sauce does not become overly salty as it reduces.
- Start with less monk fruit sweetener, then increase it gradually according to your preferred sweetness.
- Mix the cornstarch with cold water before adding it to prevent lumps.
- Keep the sauce at a gentle simmer so it thickens evenly without reducing too quickly.
- Remember that the sauce becomes slightly thicker as it cools, so avoid overcooking it.
How to Serve
Serve this teriyaki sauce warm as a glaze, drizzle, or quick stir-fry sauce. It is glossy enough to coat food without feeling sticky, and the ginger and vinegar keep the flavor lively. If it thickens in the refrigerator, warm it gently with a teaspoon or two of water until pourable again.
- Brush it over baked or grilled chicken during the final few minutes of cooking.
- Spoon it over salmon, rice, and steamed broccoli for an easy teriyaki bowl.
- Toss it with tofu, bell peppers, snap peas, and noodles for a quick meatless dinner on busy weeknights too.
Similar Recipes
Teriyaki Sauce Without Sugar
Ingredients
- ½ cup low-sodium soy sauce
- ½ cup water
- 1 to 2 tablespoons granulated monk fruit sweetener to taste
- 2 tablespoons rice vinegar
- 1 teaspoon freshly grated ginger
- 2 garlic cloves minced
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 teaspoon sesame oil
Instructions
- Add the soy sauce, ½ cup water, monk fruit sweetener, rice vinegar, ginger, garlic, and sesame oil to a small saucepan.
- Stir everything together and bring the mixture to a gentle simmer over medium heat.
- Let it simmer for 2 to 3 minutes so the ginger and garlic can flavor the sauce.
- In a small bowl, stir the cornstarch with 2 tablespoons cold water until completely smooth.
- Slowly whisk the cornstarch mixture into the simmering sauce.
- Continue cooking for 1 to 2 minutes, stirring constantly, until the sauce becomes glossy and thickens.
- Taste and add a little more monk fruit sweetener if you prefer a sweeter teriyaki sauce.
- Remove from the heat and use immediately, or let it cool before storing.
Nutrition
Notes
• Start with less monk fruit sweetener, then increase it gradually according to your preferred sweetness.
• Mix the cornstarch with cold water before adding it to prevent lumps.
• Keep the sauce at a gentle simmer so it thickens evenly without reducing too quickly.
• Remember that the sauce becomes slightly thicker as it cools, so avoid overcooking it.
Great quick sauce for stir-fry night. It thickened nicely and coated the vegetables really well.