Teriyaki Sauce for Kabobs (steak or chicken) – Ingrid Van Leeuwen

Prepare kabobs with cut-up meat, zucchini, mushrooms, peppers, and pineapple skewered on kabob sticks.

Teriyaki Sauce:

1/4 c. soy sauce

1 c. water

1/2 tsp. ground ginger

1/4 tsp. garlic powder or a couple of minced garlic cloves

5 T. packed brown sugar

1-2 T. honey

2 T. cornstarch

1/4 c. cold water

Mix all but cornstarch and 1/4 c. water in a saucepan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if you over-thicken it.


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