This glossy, savory-sweet sauce comes together in one small saucepan, built on coconut aminos for that deep, salty-umami backbone instead of anything wheat-based. Fresh ginger and garlic get whisked in with honey, rice vinegar, and toasted sesame oil, then a quick arrowroot slurry pulls everything together into a silky, spoon-coating glaze. A pinch of red pepper flakes adds a little heat if you want it, but the sauce is just as good without. It thickens fast, so a close eye during the last minute or two is all it takes to hit that perfect clean-line consistency. Brush it over grilled chicken or salmon, toss it with stir-fried vegetables, or use it as a dipping sauce on the side — it's a reliable, pantry-friendly staple to keep on hand for a gluten free kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Whisk together the arrowroot starch and cold water in a small bowl until fully dissolved and no lumps remain; set aside.
Combine the coconut aminos, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using) in a small saucepan over medium heat, whisking to combine, until the mixture just begins to simmer, about 3–4 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(webp)/www.instacart.com/assets/domains/product-image/file/large_9dfa49f5-7a1e-43c3-b248-d724e9a51d78.png)
