Hoisin Teriyaki Sauce

Take what you know about teriyaki sauce and buckle up, people. This Hoisin Teriyaki Sauce is thicker and bolder than the teriyaki you’re used to. Loaded with the tangy flavor of garlicky, slightly spicy Hoisin sauce and fresh grated ginger, it raises the bar for just how tasty a quick weeknight meal can be.

Hoisin Teriyaki Sauce

I think we all know what it’s like on those nights when dinner feels like a mountain to climb. I am blessed to make food for a living, and there have still been so many times that pizza has beckoned me, calling me by name. Exhaustion is real.

Moments like those are exactly why I keep a stash of this Hoisin Teriyaki Sauce in my fridge. It’s the ultimate dinner saver. With a batch on hand, I can chop up some chicken and sauté it with this sauce, and in just minutes I’ll have family members following the amazing aroma all the way to the dinner table.

What is Hoisin Teriyaki Sauce?

Traditional teriyaki sauce is a sweet and salty Japanese glaze for meats and veggies that is made from soy sauce, ginger, garlic, and a sweetener like brown sugar. It’s the best kind of sticky, and coats everything in a tasty sheen.

This recipe incorporates the use of Hoisin sauce. contains soy, red chiles, sugar, vinegar, and garlic and is thick in texture, typically used for dipping cooked meats. The end result is a sauce with taste and texture that is hands down better than anything you can bring home in a bottle from the grocery store.

The recipe here will give instructions for using this hoisin teriyaki sauce with chicken. But, to quote my friend Jenn (who first shared this recipe), “It’s all about the sauce.” She was right. I’ve used this with meats and veggies in various stir fry meals, but the star of the show is somehow always still the sauce.

How to Make Hoisin Teriyaki Sauce

I’ve made this simple chicken dinner more times than I can count in the past ten years. It’s a wonderfully easy dinner that everyone in my family enjoys. But, the best part of learning how to make hoisin teriyaki sauce was discovering that it takes almost no time at all.

It’s literally just whisking together the ingredients in a pan, bringing the mixture to a boil, and then letting it simmer until it thickens. Some recipes will call for cooking the chicken first, then using the sauce you are making to deglaze the pan. This incorporates the chicken flavors into the sauce as it simmers, and lets you scrape up any of those delicious browned bits into it.

However, if you’re only making enough sauce for the current meal, I recommend doing it in this order. It’s a great suggestion that boosts the flavor. But, if you want to double the sauce so you can keep a jar in your fridge, I would cook it separately.

The leftover sauce keeps with no problems for a few weeks in the fridge. But, I don’t know anyone who would trust chicken for that length of time.

Other Teriyaki Recipes

Are you as excited about this sauce as I am yet? Well, if this still isn’t enough teriyaki for you, then I’ve got good news. I’ve got plenty more recipes for you to try.

For a light and satisfying meal, this teriyaki glazed salmon is perfect for summer. The pineapple takes it right over the top. It’s absolutely wonderful served on a simple bed of rice.

While not technically teriyaki, these sweet and sour ham balls are similarly flavored. My friend Rebecca described them as sweet, sour, and savory glory. I can’t disagree a bit.

{originally published 11/28/11 – recipe notes and photos updated 10/16/25}