To make Teriyaki Sauce: In 8-inch nonstick skillet, heat 2 teaspoons oil over medium heat. Cook garlic, gingerroot and Sriracha in oil 1 to 2 minutes, stirring constantly, until fragrant but not browned. Stir in soy sauce and brown sugar; cook 1 to 2 minutes, stirring frequently, until sugar is melted, and mixture is bubbling. In small bowl, beat cornstarch and cold water with whisk; add to soy mixture. Cook 30 to 60 seconds, stirring occasionally, until mixture starts to simmer and has thickened. Transfer to small heatproof bowl.