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.
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.