- Soy Sauce - Rice Vinegar - Sugar - Honey - Garlic - Ginger Paste - Sesame Oil - Sriracha Sauce - Cornstarch - Water
Add all ingredients except the starch and water to a medium-sized saucepan over high heat. Bring sauce to a boil and then reduce heat to low. Simmer for 1-2 minutes or until sugar begins to dissolve.
Make a starch slurry by whisking together starch and water in a small bowl until smooth. Add starch slurry to the saucepan.
Whisk sauce for 2-3 minutes over low heat until it is thickened to your desired consistency. Sauce will thicken even more as it cools.
Use teriyaki sauce on chicken, salmon, or in some beef teriyaki foil packets.