Simmer for about 5 minutes before adding a thickening slurry of a mixture of ¼ cup cold water and 1½ tbsp corn starch.
There will likely be some of the teriyaki sauce left one from glazing, which you can use as an extra dipping sauce when serving or over rice or noodles if you are serving them for dinner.
The sauce can also be refrigerated in an airtight container for up to a week but bring it to a slow simmer for 5 minutes before using. It's delicious on grilled, chicken, pork chops or salmon too.