1tablespoonfresh gingerfinely grated on a microplane
.25teaspooncayenne pepperoptional
1tablespoongrated orange peel
1tablespoontoasted sesame oil
1/32teaspoonstevia powderuse the little spoon that comes in the package.
.25teaspoonxanthan gumoptional for thicker sauce
Instructions
Place sweetener, tamari/ gluten-free soy sauce, pineapple juice (or water), garlic, ginger, and cayenne in a small sauce pan.
Bring to a boil, then reduce to medium heat and simmer for 15 minutes.
Add the stevia, orange zest, sesame oil and xanthan gum. Whisk together and continue cooking for a minute or so until the sauce starts to thicken.
Notes
Xanthan Gum is used to thicken this sauce in place of corn starch. It will give your sauce a gel type consistency when cold, so you will need to reheat the sauce before using. A little goes a long way, adding too much can result in a slimy or overly thick texture.
Feel free to substitute low carb teriyaki sauce in any of your favorite recipes, or these recipes below.
For Whole30 & Paleo substitute 0.5-cup of date paste for the sweetener and omit the xanthan gum. Substitute coconut aminos for the tamari and add 1 teaspoon of salt.
This recipes makes approximately 1 cup of sauce. Two tablespoons of sauce per serving equals 8 servings.
Store in an airtight container or jar in the refrigerator up to 3 weeks. Gently reheat the sauce on its own in a saucepan or in the microwave before using.
To make teriyaki marinade: Omit the xanthan gum and allow to cool completely before using.