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Healthy Recipes using Low Sodium Teriyaki Sauce

Teriyaki Grilled Chicken Salad

A refreshing salad featuring grilled chicken marinated in low sodium teriyaki sauce, served over a bed of mixed greens with crunchy vegetables.

Ingredients
  • 2 chicken breasts, boneless and skinless
  • 1/4 cup low sodium teriyaki sauce
  • 4 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/4 cup shredded carrots
  • 1 tablespoon sesame seeds
Instructions
  1. Marinate the chicken breasts in low sodium teriyaki sauce for at least 30 minutes.
  2. Grill the chicken on medium heat for about 6-7 minutes per side until cooked through.
  3. Slice the grilled chicken and serve it over mixed greens topped with cherry tomatoes, cucumber, carrots, and sesame seeds.

Teriyaki Quinoa Stir-Fry

A vibrant stir-fry packed with colorful vegetables and protein-rich quinoa, all tossed in a delicious low sodium teriyaki sauce.

Ingredients
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 cup broccoli florets
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 1/4 cup low sodium teriyaki sauce
  • 1 tablespoon olive oil
Instructions
  1. Cook quinoa in water according to package instructions and set aside.
  2. In a large skillet, heat olive oil over medium heat and add broccoli, bell pepper, and carrot; stir-fry for about 5 minutes.
  3. Add cooked quinoa and low sodium teriyaki sauce to the skillet, mixing well and cooking for an additional 2 minutes.

Teriyaki Salmon with Asparagus

Oven-baked salmon fillets glazed with low sodium teriyaki sauce, served alongside roasted asparagus for a healthy dinner.

Ingredients
  • 4 salmon fillets
  • 1/4 cup low sodium teriyaki sauce
  • 1 bunch asparagus, trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Place salmon fillets on a baking sheet and brush with low sodium teriyaki sauce.
  3. Toss asparagus with olive oil, garlic powder, and a pinch of salt, then arrange on the baking sheet. Bake for 12-15 minutes until salmon is cooked through.

Teriyaki Tofu Stir-Fry

A plant-based stir-fry featuring crispy tofu and seasonal vegetables, all coated in a savory low sodium teriyaki sauce.

Ingredients
  • 1 block firm tofu, pressed and cubed
  • 2 cups mixed vegetables (bell peppers, snap peas, carrots)
  • 1/4 cup low sodium teriyaki sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon ginger, minced
Instructions
  1. Heat sesame oil in a large skillet over medium-high heat and add cubed tofu, cooking until golden brown.
  2. Add mixed vegetables and ginger, stir-frying for about 5 minutes.
  3. Pour in low sodium teriyaki sauce and cook for an additional 2 minutes, stirring to coat everything evenly.

Teriyaki Cauliflower Rice Bowl

A healthy and low-carb bowl featuring cauliflower rice sautéed with vegetables and tossed in low sodium teriyaki sauce.

Ingredients
  • 1 head cauliflower, riced
  • 1 cup bell peppers, diced
  • 1/2 cup green onions, sliced
  • 1/4 cup low sodium teriyaki sauce
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seeds
Instructions
  1. In a skillet, heat olive oil over medium heat and add riced cauliflower, cooking for about 3-4 minutes.
  2. Add bell peppers and green onions, stirring to combine and cooking for another 2 minutes.
  3. Drizzle with low sodium teriyaki sauce and sprinkle with sesame seeds before serving.

Teriyaki Shrimp Skewers

Grilled shrimp skewers marinated in low sodium teriyaki sauce, perfect for a healthy barbecue option.

Ingredients
  • 1 pound shrimp, peeled and deveined
  • 1/4 cup low sodium teriyaki sauce
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • Skewers (soaked in water if wooden)
Instructions
  1. In a bowl, combine shrimp, low sodium teriyaki sauce, lime juice, and garlic powder; marinate for 20 minutes.
  2. Thread shrimp onto skewers and grill over medium heat for 2-3 minutes on each side until cooked through.
  3. Serve hot with a side of steamed vegetables.

Teriyaki Veggie Wraps

Whole grain wraps filled with fresh vegetables and a tangy low sodium teriyaki sauce for a quick and healthy lunch.

Ingredients
  • 4 whole grain wraps
  • 1 cup spinach leaves
  • 1/2 bell pepper, sliced
  • 1 carrot, grated
  • 1/4 cup low sodium teriyaki sauce
  • 1/4 cup cucumber, sliced
Instructions
  1. Lay out the whole grain wraps and layer spinach, bell pepper, carrot, and cucumber on each.
  2. Drizzle low sodium teriyaki sauce over the vegetables.
  3. Roll the wraps tightly, slice in half, and serve.

Teriyaki Chickpea Bowl

A hearty bowl featuring protein-rich chickpeas sautéed with vegetables and drizzled with low sodium teriyaki sauce.

Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 cup broccoli florets
  • 1/2 cup bell pepper, diced
  • 1/4 cup low sodium teriyaki sauce
  • 1 tablespoon olive oil
Instructions
  1. Heat olive oil in a skillet over medium heat and add chickpeas, cooking for 5 minutes.
  2. Add broccoli and bell pepper, stir-frying for another 5 minutes.
  3. Pour in low sodium teriyaki sauce and cook for an additional 2 minutes before serving.

Teriyaki Sweet Potato Fries

Oven-baked sweet potato fries tossed in low sodium teriyaki sauce for a flavorful and healthy side dish.

Ingredients
  • 2 large sweet potatoes, cut into fries
  • 1/4 cup low sodium teriyaki sauce
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, toss sweet potato fries with olive oil, paprika, salt, and pepper.
  3. Spread fries on a baking sheet and bake for 20-25 minutes, flipping halfway. Drizzle with low sodium teriyaki sauce before serving.

Teriyaki Zucchini Noodles

A low-carb pasta alternative made with zucchini noodles tossed in a savory low sodium teriyaki sauce and topped with sesame seeds.

Ingredients
  • 2 medium zucchinis, spiralized
  • 1 cup bell peppers, sliced
  • 1/4 cup low sodium teriyaki sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
Instructions
  1. In a skillet, heat sesame oil over medium heat and add spiralized zucchini and bell peppers.
  2. Sauté for about 3-4 minutes until tender.
  3. Add low sodium teriyaki sauce and cook for an additional minute, then serve topped with sesame seeds.