Shelly's Recipe

TERIYAKI SAUCE

Category: Sauces, Marinades, Spices, Glazes and Rubs

1 Tbsp. each cornstarch and cold water
1/2 c. each sugar and soy sauce
1/4 c. cider vinegar
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. black pepper

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper and bring to a boil over medium-high heat.

While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat and use as desired. You can store it in the refrigerator in an air-tight container for up to 2 weeks.