Low Carb Restaurant Style Teriyaki Sauce
This teriyaki sauce tastes just like what you get in a restaurant, but with a healthy twist. Because this is sweetened with monk fruit (or erithrytol) instead of regular sugar, it has almost no carbs. Its perfect for when those cravings for takeout come on, but you’re trying to eat healthy. I use this as a marinade for grilled chicken, then whip up some rice in the instant pot and serve this sauce over the top.
Low Carb Teriyaki Sauce
A low carb teriyaki sauce sweetened with monk fruit sweetener
Ingredients
- 1 tbsp olive oil
- 1 tsp ginger grated
- 1 clove garlic minced
- 1 1/4 Cup water (1/4 cup reserved)
- 1/4 cup coconut aminos
- 3-4 dashes fish sauce
- 2 tsp apple cider vinegar
- 3 tbsp Monk fruit sweetener (or erithrytol)
- 1 1/2 Tbsp arrowroot powder
Instructions
- Heat the olive oil in a saucepan over medium heat. Add the ginger and garlic and cook until fragrant, about 3 minutes, taking care to not burn the garlic.
- Add 1 cup of the water, the coconut aminos, fish sauce, vinegar, and monk fruit. Stir to combine and bring to a simmer.
- In a separate bowl, coming the arrowroot flour and remaining 1/4 cup of water.
- Add the arrowroot mixture to the saucepan and return to a simmer. Return the sauce to a simmer and allow to thicken for about 3-5 minutes, stirring regularly.
- Remove sauce from heat and let cool. Place the sauce in a glass jar and use immediately or store in the refrigerator for up to a week.