This post contains affiliate links. Click here to see what that means! That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
If you’re like me, you’re serious about your sauces! I try to make sure I have a decent variety of go-to sauces and dressings on hand as I believe a good sauce can be the quickest way to transform a dish from blah to wow.
This AIP Teriyaki Sauce is one that can be used on fish, poultry, meat or any protein of choice. Another delicious alternative is to drizzle over roasted veggies! NOTE: Recipe does include ½ teaspoon of toasted sesame oil, which is an optional AIP reintro.
- ½ cup coconut aminos
- 1 ½ - 2 teaspoons orange juice
- ⅓ - ¼ cup maple syrup
- ½ teaspoon toasted sesame oil (optional AIP reintro)
- 1 tablespoon rice or apple cider vinegar
- 2 teaspoons garlic, minced/crushed
- 1 teaspoon ginger, minced/crushed
- Pinch of sea salt
- ½ teaspoon arrowroot flour
- Combine all ingredients minus the arrowroot flour in a saucepan over medium-high heat.
- Whisk to combine and bring to a boil.
- Quickly reduce to a simmer and allow to cool slightly.
- Add arrowroot, stirring slowly until sauce begins to thicken.
- Remove from heat and set aside to cool or serve immediately over entree or on the side.
Is there a typo in the recipe, regarding the amount of garlic? It has 2 different amounts listed.