Instructions

1. In a small saucepan, combine the soy sauce, honey, sriracha sauce, minced garlic, grated ginger, and rice vinegar. Stir well to incorporate.
2. In a separate bowl, thoroughly whisk together the cornstarch and water until smooth. This will act as a thickening agent for the glaze.
3. Gradually add the cornstarch mixture to the saucepan, stirring constantly to prevent lumps from forming.
4. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring consistently.
5. Cook for 5-7 minutes, or until the glaze has thickened to your liking. Remember to stir constantly to prevent the glaze from sticking to the pan.
6. Remove the saucepan from the heat and allow the glaze to cool before using. This will help the flavors to meld together beautifully.
7. Use this spicy teriyaki glaze as a marinade for your favorite meats, as a glaze for vegetables, or as an extra flavor boost drizzled over rice bowls.
8. Any leftover sauce can be stored in an airtight container in the refrigerator for up to 1 week. Remember to give it a good stir before using.