Recipe Card - Orange Sauce

Recipe Card - Orange Sauce

Max

Homemade orange sauce is quick and flavorful, made with fresh citrus and savory seasonings. Perfect for chicken, tofu, stir-fries, or as a dipping sauce for your favorite appetizers!

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Prep Time 5

Cook Time 10

Course sauce

Cuisine Chinese-Inspired

Servings 6

Calories 45 kcal

Ingredients

Fresh Orange Juice 1 cup: The base of the sauce, delivering a natural, zesty sweetness. Freshly squeezed juice works best, but store-bought can be a quick substitute. Add a bit of orange zest for extra flavor.
Soy Sauce 2 tablespoons: Adds a savory depth to balance the sweetness. Use low-sodium soy sauce for a healthier option, or substitute with tamari for a gluten-free version.
Sugar 2-3 tablespoons: Enhances the natural sweetness of the orange juice. Brown sugar adds a richer, caramel-like flavor, but white sugar works fine too. Adjust based on your preferred sweetness level.
Rice Vinegar 1 tablespoon: Provides a tangy kick that complements the orange flavor. If you need to, you can use apple cider vinegar instead.
Garlic 2 cloves, minced: Infuses the sauce with a warm, savory undertone. Garlic powder can be used in a pinch, but fresh garlic is more aromatic.
Cornstarch Slurry 2 teaspoons cornstarch mixed with 2 tablespoons water: Thickens the sauce to create a glossy finish. Arrowroot powder is a great alternative for a grain-free option.
Ginger 1 teaspoon, grated: Adds a subtle spice and aromatic warmth. Fresh ginger is ideal, but ground ginger works for convenience.

Instructions

Start by preparing the ingredients: Squeeze fresh orange juice into a bowl, ensuring there are no seeds. Measure out your soy sauce, sugar, rice vinegar, and other ingredients. For a bolder flavor, grate fresh ginger and finely mince the garlic. Mixing these ingredients ahead makes the cooking process smooth and quick.
Cook the base: Put the sugar, rice vinegar, ginger, orange juice, and soy sauce in a medium-sized pot. Put the pan on medium-low heat and slowly stir the ingredients together until the sugar is gone.
This step ensures an even blend of flavors and prevents the sugar from sticking to the pan.
Thicken the sauce: Mix the cornstarch and water in a small bowl to make a mixture. This will thicken the sauce. Slowly pour the slurry into the saucepan while stirring continuously. After the mixture comes to a slow boil, turn down the heat. Let the sauce simmer for about 2-3 minutes until it thickens to your desired consistency.
Taste and adjust: Once the sauce is thickened, taste it to check the balance of sweetness, tanginess, and saltiness. Adjust as needed by adding a little more sugar, vinegar, or soy sauce. For a spicier kick, you can sprinkle in red pepper flakes.
Cool and serve: Remove the saucepan from heat and let the sauce cool slightly. Transfer it to a clean jar or container. This versatile sauce is ready to be drizzled over chicken, tofu, or stir-fried vegetables!

Video

Notes

Balance Flavors: Try it out as you cook! If the sauce is too sour, add a little more sugar. As an extra kick, add orange zest.
Don’t Overcook:
Substitutions Made Easy: Slowly cook the sauce so that the sugars don’t burn and make it taste bitter. For a smooth texture, stir it often.
Make It Spicy: For a gluten-free choice, use tamari instead of soy sauce. If you need to, you can also use apple cider vinegar instead of rice vinegar.
Double the Recipe: Make a big batch of this sauce so you have it on hand for quick meals. For ease of use, store extra sauce in small amounts.
Storage: Put your orange sauce in a jar that won’t let air in. It will last up to a week in the fridge. To keep its silky smoothness, slowly heat it again.
Freezing: Let it cool all the way down before putting it in freezer-safe containers or ice cube trays to freeze. Let it thaw overnight in the fridge, and then slowly heat it up to get the consistency back.

Nutrition Information:

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