Whisk together 1 tbsp of cornstarch and the water and set aside.
Add all other ingredients to a pot and bring to a low boil.
Whisk in the cornstarch mixture and let simmer over low heat until thick. Start with 1 tbsp cornstarch and add an additional 1/2 tbsp if the sauce isn't thickening properly. It thickens more as it cools, so avoid adding too much too soon because you don't want it to get gloopy!
Whisk occasionally to prevent any clumps from forming.
Serve with salmon, tofu, chickpeas or your favorite veggies!
Once prepared, this sauce will store in the fridge for about 1 full week. Let it cool completely before transferring to an air tight jar or container.
I almost always use low sodium soy sauce because I find the regular stuff to be way too salty. You can use either, but regular may cause the sauce to be too salty since this was tested with low sodium.
Most teriyaki sauces use water instead of vegetable broth, but I'm big on flavor around here so I used vegetable broth. If you're in a pinch and don't have any, water will do! Chicken stock also works well!
Serving: 0.25cup / Calories: 87kcal / Carbohydrates: 19.7g / Protein: 2.4g / Fat: 1.2g / Sugar: 9.1g