Paleo Teriyaki Sauce

That glossy, savory-sweet teriyaki flavor you crave doesn't have to come from a bottle loaded with soy, refined sugar, and additives you can't pronounce. This sauce swaps conventional soy sauce for coconut aminos, uses honey as the sweetener, and thickens everything with arrowroot starch instead of cornstarch — keeping every ingredient firmly in grain-free, whole-food territory. Fresh grated ginger and garlic do the heavy lifting on flavor, and a splash of rice vinegar and toasted sesame oil round out that unmistakable teriyaki depth. The whole thing comes together in one small saucepan in under ten minutes, which makes it almost unfairly easy for how good it tastes. The arrowroot slurry is the key move here — whisk it in over medium-low heat and pull the pan off the burner the moment the sauce coats a spoon, because it thickens fast. Use it immediately as a glaze over chicken or salmon, drizzle it on roasted vegetables, or let it cool and stash it in the fridge for the week ahead. Four servings of this and you'll never reach for the store-bought stuff again.

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