Teriyaki Suace

I didn't think to take a picture of the marinade - but this was DANG good on chicken!!  We made the Asian Cabbage Salad and put this marinaded chicken on it.....yum!!!  This is probably good on tons of stuff -- LIKE...Bacon-Wrapped Teriyaki Chicken Skewers - YUM!

Ingredients:

1 tablespoon cornstarch 1 tablespoon cold water
½ cup white sugar
½ cup soy sauce
¼ cup cider vinegar
1 clove garlic, minced
½ teaspoon ground ginger
¼ teaspoon black pepper

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. We've talked about ginger before and you can use either ground ginger as directed or about 1 1/4 teaspoon of fresh ginger.

Combine your ingredients in the saucepan 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 any way you darn well please. You can store it in the fridge in an air-tight container for up to 2 weeks.