Chicken: I like using chicken thighs because I find that chicken thighs tend to be juicier. Alternatively, you may use chicken breasts, chicken wings or chicken drumsticks if you prefer.

Sesame Oil: Sesame oil imparts a beautiful Asian flavor to the dish, but if you don’t have it on hand, feel free to use other types of vegetable oil instead.

Garlic & Ginger: Fresh garlic and fresh ginger add amazing flavor to the homemade teriyaki sauce, so make sure you don’t skip them.

Soy Sauce: I used gluten-free soy sauce (gluten-free tamari sauce) to keep this recipe gluten-free while retaining the umami flavor. Alternatively, if you are allergic to soy, you can use equal amounts of coconut aminos. If you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.

Honey: Honey adds a sweetness that is characteristic of teriyaki sauce. Alternatively, if you prefer, you can swap it out for maple syrup or agave nectar if you prefer.

Rice Vinegar: Rice vinegar adds a little acidity to balance the sweetness of the sauce. Alternatively, you may also use white vinegar or apple cider vinegar if you don’t have rice vinegar on hand.

Brown Sugar: Light brown sugar adds a little more sweetness to the sauce. Feel free to reduce the amount slightly if you prefer a less sweet sauce.

Cornstarch: Cornstarch is a thickener that helps to thicken the teriyaki sauce and give it consistency. OMake sure to mix the cornstarch with the water to create a cornstarch slurry before adding it to the other ingredients to prevent the cornstarch from clumping together. If you are allergic to corn, you can use tapioca starch or arrowroot starch in equal amounts instead.