Sweet + Sticky Gluten Free Teriyaki Sauce Recipe (low FODMAP)
Say hello to my gluten free and low FODMAP Teriyaki sauce recipe. Perfect for any Japanese-inspired dish!
Servings 2
Ingredients
- 60 ml gluten free soy sauce
- 1/2 tsp ground ginger
- 4 tbsp maple syrup
- 1 tsp garlic-infused olive oil
- 60 ml water
- 2 tbsp cornflour mixed with 4 tbsp water
Instructions
- Combine all of your ingredients in a bowl to create the Teriyaki mixture.
- For a dipping sauce, heat the Teriyaki mixture on a medium heat in a saucepan until it reduces to your desired thickness.
- For a stir fry, add the Teriyaki mixture after cooking your protein, veg, noodles and beansprouts. Then allow to reduce at a medium-high heat until it becomes a nice, sticky coating.
- For marinating salmon or chopped chicken, use the Teriyaki mixture as a marinade by soaking your salmon or chopped chicken in a zip-lock bag for a few hours (or ideally, overnight.)
- For chopped chicken, pour the chicken and all the Teriyaki mixture into a frying pan/wok. Fry with a little oil until it reduces and becomes lovely and sticky.
- For salmon, add both the salmon and mixture into a tin foil parcel, wrap up and place in the oven at 200c for 18 minutes.
- Enjoy!