Step 1

Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a medium pan over medium heat. Bring to a simmer.

Step 2

Whisk the corn starch with 2 tablespoons of cold water until dissolved. Slowly add the corn starch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened, stirring occasionally.

Step 3

Serve immediately or store in the refrigerator in an airtight container for up to one week.