Teriyaki Sauce
½ Cup Soy Sauce
¼ Cup chicken Stock
2 Tablespoons Sweet Rice Wine Or Rice Wine Vinegar
3 Tablespoons Brown Sugar
¼ Cup Sugar
1 ½ Teaspoons Minced Garlic
1 ½ Teaspoons Minced Ginger
3 Tablespoons Cornstarch
1 Tablespoon Sesame Seeds (Optional)
¼ Cup chicken Stock
2 Tablespoons Sweet Rice Wine Or Rice Wine Vinegar
3 Tablespoons Brown Sugar
¼ Cup Sugar
1 ½ Teaspoons Minced Garlic
1 ½ Teaspoons Minced Ginger
3 Tablespoons Cornstarch
1 Tablespoon Sesame Seeds (Optional)
- Combine the cornstarch with very little water to make a slurry, set aside.
- Combine all other ingredients in a sauce pan and bring to a boil, then reduce to a simmer, stirring frequently.
- Add the slurry then let heavy simmer until thickened to desired consistency. Add more slurry if you wish for a thicker product.
- You may add sesame seeds to garnish.
- Cool, or serve hot.
If you want it thicker or thinner use more or less slurry (cornstarch and water).