Garlic Honey Soy Sauce

4.93 from 14 votes

This Garlic Honey Soy Sauce gives you a BURST of flavor in every drizzle - I’m talking real garlic, a bit of sweetness, some soy sauce umami, and a punch of heat from the red pepper flakes! It pairs perfectly with proteins and veggies.

Prep Time3

Cook Time15

Course: Dips and Dressings

Cuisine: Asian

Servings:

Calories: 208kcal

Author: Shani W.

Equipment

▢
Saucepot
▢
Chef's Knife
▢
Silicone Spoon or Wooden Spoon

Ingredients

▢ 2 teaspoons avocado oil
▢ 6 count garlic cloves finely minced (about 3 tablespoons)
▢ 2 teaspoons red pepper flakes
▢ ⅔ cup honey
▢ 4 tablespoons soy sauce
▢ 1 - 2 tablespoons water

Instructions

Add the avocado oil, minced garlic, and red pepper flakes to a pan and cook on medium heat until fragrant.
Pour in the honey, soy sauce, and 1 tablespoon of water. Cook for about 15 minutes on medium-low heat, stirring frequently.
The sauce will bubble and form a foamy layer on top.
Continue stirring occasionally until you can drag your spatula through the bottom of the pan, and it takes a second for the sauce to fill in the space created.
Turn the heat down to a simmer. The sauce should be thick but still fluid enough to drizzle over food.
If you find it's too thick, stir in the other tablespoon of water.
Serve over chicken, veggies, shrimp, or stir fry. Enjoy!

Notes

Tips & Tricks:

This recipe produces a thick sauce that is more of a glaze consistency. I've found it works best when drizzled over items that are already cooked.

For recipes like my honey soy glazed salmon, where it will continue reducing during the baking process, I like to make the sauce more liquid. To do that, increase the amount of water added to the recipe to about ¼ cup. After the cooking time, it will still be very liquid, and you can pour onto your protein/veggie. It will reduce and thicken up while roasting in the oven.

Storage Instructions:

Store in a tightly-sealed glass jar in the refrigerator for up to 2 weeks.

Nutrition