Teriyaki Sauce

My daughter Emily LOVES this sauce! We use it on just about anything, chicken, fish, beef, rice, stir fried veggies, grilled fruit or grilled veggies, you name it we’ve probably tried it. I know it is a little uncharacteristic of my recipes to have so much sugar in it, but this is one instance where it was unavoidable. We usually only use a little for basting so it’s really not that bad...unless we’re using it as a sauce over rice, then all bets are off and I say the more the better, after all you have to live a little!!! Enjoy, I know we do.

1/2c soy sauce

1tsp fresh ginger (mashed)

2 cloves garlic (mashed)

1/2c brown sugar

 2tbsp vinegar

2tbsp cornstarch

2c cold water

Place first 5 ingredients in a medium sized pot and bring to a slow boil. Now add the cornstarch to the water and stir until dissolved. Add the cornstarch mixture to the soy sauce mixture in the pot and reduce to low heat stirring continuously until sauce has reached your desired consistency. Just remember it will thicken more as it cools. That’s it you’re done

* Use immediately or store in the fridge to use when you need it.