This glossy, umami-rich sauce comes together fast on the stovetop, built on savory coconut aminos and a touch of honey for natural sweetness, with fresh grated ginger adding warmth and a nutty hit of toasted sesame oil rounding out the flavor. A simple arrowroot slurry is whisked in at the end, giving the sauce that classic glossy, spoon-coating texture without any heavy or greasy finish. It simmers gently for just a few minutes, so there's no long cook time standing over the stove, and it thickens up quickly once the slurry goes in. Use it warm as a glaze for grilled proteins or veggies, or let it cool and keep a jar in the fridge for easy weeknight drizzling. Because it's built from soothing, low-irritation staples rather than sharp or fiery flavor bombs, it's a smart, gentle choice to keep in a GERD friendly kitchen.
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Whisk together the arrowroot starch and cold water in a small bowl until fully dissolved and no lumps remain; set aside.
Combine the coconut aminos, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using) in a small saucepan over medium heat, whisking to combine, until the mixture just begins to simmer, about 3–4 minutes.
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