Brynja's Grain Free Kitchen

Just made this last week and cooked our teriyaki chicken in it (and marinated in it too)

Celiac.com Sponsor (A13):
Makes roughly 2 Classico Jars ( I save glass jars and reuse them) full of yummy yummy time sauce!

• 1 cup coconut aminos (or gluten-free soy sauce if you can find it, but I cannot!)
• 1 cup honey
• 1/2 cup juice from fresh oranges (or same amount of frozen concentrate!)
• 4 tbs rice vinegar
• 2 tbs fresh grated ginger ( I freeze the ginger and then grate it on the small side of my grater, this removes the "stringy" issue)
• 3-4 garlic cloves, pressed or minced
• 2 tbs sesame oil
• Pinch or 3 of red pepper flakes
• Optional: Add 2 tsp arrowroot flour to make the sauce thicker

Combine all above teriyaki ingredients in a saucepan over medium heat When mixture begins to boil, stir for another 2-3 minutes Remove from heat Cool and serve! OR... Fill your glass jars and leave to cool on the counter top before putting on the lid and... hmm I refrigerate it for 1-2 weeks and i do no tkno whow much longer it can go because WE EAT THAT UP OH YEAH!