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A few weeks ago I did a snapchat tutorial for this delicious chicken teriyaki stir-fry and also shared the picture on Instagram. I was surprised how many people asked me about aminos and what those even were!
Today’s post is all about what exactly are liquid aminos plus why it’s better than soy sauce.
First, I do NOT use soy sauce. I haven’t for probably six or seven years. It has so much sodium in it, and is usually very processed. Two things I try to avoid.
Soy sauce it such a key ingredient in Asian cooking, and it has such a great flavor that is needed for those types of dishes.
So, is there an alternative?