1. Combine all ingredients in a medium saucepan. Let boil for 1 minute, reduce heat and simmer for additional 8-10 minutes. Remove from and let cool completely before using. If making ahead of time, marinade may be stored in the refrigerator for no more than one week. Marinade chicken in mixture for 4-12 hours.
2. For sauce option, follow the above instructions only simmer the sauce over medium-low heat for 15 minutes.
Thicken mixture with 2 tablespoons/30 mL water and 2 teaspoons/10 mL cornstarch. Turn up the heat to medium high and bring to a heavy simmer. Add cornstarch to sauce and using whisk, stir together for 20-30 seconds until cornstarch has activated. The sauce will be slightly thickened and able to coat the back of a spoon. Remove from heat and use on cooked chicken and turkey.