Ingredients:

  • ¼ cup (60ml) low-sodium soy sauce
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) cornstarch (or arrowroot starch for gluten-free)
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5ml) grated fresh ginger
  • 1 clove garlic, minced
  • ½ teaspoon red pepper flakes (or more, to taste)
  • 2 tablespoons (30ml) water

Instructions:

  1. In a small saucepan, whisk together soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger, garlic, red pepper flakes, and water.
  2. Place the saucepan over medium heat and bring to a gentle simmer, whisking constantly.
  3. Continue simmering and whisking for 1-2 minutes, or until the sauce thickens slightly to a glossy consistency. You should be able to coat the back of a spoon with it.
  4. Remove from heat and let cool slightly before using. The sauce will thicken further as it cools.
  5. Toss with cooked chicken and stir-fried vegetables or use as a dipping sauce.