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Add the soy sauce, orange juice, brown sugar, rice vinegar, minced garlic, and minced ginger to a sauce pan.
Heat the sauce over medium for around 5 minutes, stirring often, until the brown sugar dissolves.
In a small bowl, whisk together the ingredients for the corn starch slurry.
Add the slurry to the sauce and continue to cook an additional 3-5 minutes, whisking or stirring often, until thick.
Use this teriyaki sauce for marinades or any stir fry recipe!