GERD Friendly Classic Teriyaki Sauce

This glossy, savory-sweet sauce comes together in one small saucepan with soy sauce and a touch of sugar, whisked and simmered until it reduces down to a rich, spoon-coating glaze. The gentle simmer is key — letting it bubble away for six to eight minutes concentrates the flavor and gives it that signature sticky-shiny finish without ever needing anything sharp or fiery to get there. Once it cools for a few minutes, it thickens up even more, turning silky enough to cling to grilled chicken, salmon, or a stir-fry of vegetables. It's a great one to make ahead, too, since it keeps well in the fridge for up to two weeks and only gets better as the flavors settle. For anyone watching what triggers reflux, this version fits smoothly into a GERD friendly kitchen while still delivering that deep, umami-packed teriyaki flavor you're after. Simple ingredients, a short ingredient list, and a hands-off simmer make this an easy staple sauce to keep in regular rotation.

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