• Add Teriyaki marinade ingredients to a bowl or bag. Whisk to dissolve the sugar and mix all ingredients together. If you want to serve with additional teriyaki sauce, double the recipe and split it in half, reserving half in a separate container from the meat.*
• If using large pieces of meat (whole chicken breasts, thighs, etc.) and planning on a short marinade time, trim excess fat and then use the tines of a fork to poke holes in meat in several places throughout each piece. Skip this step if using small pieces or marinading for 24+ hours.
• Cover or seal bag and let marinade in refrigerator (see notes for ideal marinade times for each meat type).
• Remove meat from marinade and discard extra liquid. Let meat sit on counter to take the chill off for 20-30 minutes before cooking for best results. (Use this time to make the teriyaki sauce if you are making it).
• Cook on the grill, in a skillet, the oven, air fryer or however you prefer. Let cooked meat sit for 5-10 minutes before slicing and serving.

Teriyaki Sauce (optional)

• If making the teriyaki sauce, while the meat is coming to room temperature, heat the reserved sauce in a small sauce pan over medium-low heat.
• Add honey and whisk in.
• While sauce is heating, mix ¼ cup of water with 2 teaspoons of arrowroot powder (can substitute 1 ½ teaspoons of cornstarch) to make a slurry and whisk until dissolved.
• Let sauce come to a low simmer and let simmer for 1-2 minutes, stirring a few times until it has thickened. The end consistency should be thick enough to coat a spoon but thin enough that most of the sauce still runs off of the spoon in a drizzle.
• Remove sauce from heat and set aside. Sauce will thicken more while it cools.**
• Baste teriyaki sauce onto cooked meat and/ or vegetables using a basting brush. Garnish with green onion and sesame seeds (if using) and serve alongside extra teriyaki sauce.