Teriyaki Marinade

• 1 cup (225 ml) soy sauce
• 2 cups (475 ml) water
• 1/3 cup (80 ml) white granulated sugar
• 1/3 cup (80 ml) light brown sugar
• 3 or more cloves garlic, crushed (depending on your taste)
• 2 stalks of celery, juice only (DO NOT OMIT THIS)
• 1 piece of fresh ginger (can be omitted)
• 1/4 cup (60 ml) vegetable or peanut oil
• 1 tbsp (15 ml) cornstarch
• 1 tbsp (15 ml) water

1. Mix all but oil together.
2. Bring to boil and boil for 1 minute.
3. Remove from heat.
4. Add oil.
5. Cool completely.
6. Pour over chicken or thinly sliced flank steak and marinate for several hours or overnight (You may wish to keep some of the liquid separate from the meat for dipping).
7. You can add 1 tbsp (15 ml) cornstarch with 1 tbsp (15 ml) water to the cooled liquid, bring to boil stirring constantly til thickened slightly and use as a dip, or glaze, etcetera.

soy sauce, water, sugar, light brown sugar, garlic, stalks of celery, ginger, vegetable, cornstarch, water

Taken from online-cookbook.com/goto/cook/rpage/0011FB (may not work)