Homemade Asian orange sauce recipe is a delicious, thick, rich, Umami orange sauce! A yummy, healthy option to bottled Orange sauces with way too many indecipherable ingredients and heavy sugar loads. Low-Fat, Vegetarian, Dairy-Free!
Asian cooking is relatively new in my repertoire. I’ve been studying lots of delicious looking recipes and now I’m forging new trails in my kitchen pantry. Making my own sauces just makes sense.
They are far better for us and I’m sure I can improve on the flavor as well. This Asian Orange Sauce is a great example of that. I was motivated to make my own orange sauce after making Orange Chicken Sausage and Beef meatballs.
The sauce I used for that was Panda express (blush). Yes, I was so horrified by what was in that bottle I didn’t use it for a long, long time. But I Couldn’t bring myself to throw that sauce away either. So I finally used the bottled Panda sauce to make those meatballs. They were really yummy; BUT:
This homemade Asian Orange sauce is even better!
This is the sauce I use in our ever popular Instant Pot Orange Chicken dinner. SO yummy!!
Asian Orange Sauce Recipe Notes:
Easy as can be!
Gather your fresh, organic ingredients.
Put it all in a frying pan and boil it a bit
Next, Add in the cornstarch and water mixture and cook on low heat until the thickness suits your purposes. Feel free to Adjust the seasonings to suit your palate!
Last night I made this sauce for the first time and poured it over my Tilapia fillets and created Baked Tilapia in Asian Orange Sauce recipe. That is a great dinner! I encourage you to make your own version of this yummy asian sauce and let me know in the comments what you did. I’d love to know how it turns out for you!
- 1 large orange-freshly squeezed to make 1/2 Cup of juice
- 1/2 inch piece of ginger-minced
- 1 large or several small cloves of garlic-minced
- 1 Tablespoon tamari (or soy) sauce
- 2 Tablespoons honey
- 2 Tablespoons rice vinegar
- 1/2 tsp. sesame oil
- 2 tsp. cornstarch
- 1/2 Cup water
- Put all ingredients into a non stick frying pan and boil for a few minutes.
- Whisk until the sauce starts to thicken.
- Mix the cornstarch and water together and pour half of it into the boiling sauce, whisking until the sauce thickens to your desired consistency.(a syrup consistency works well).
- Use the remaining cornstarch as necessary.
- Remove from heat and cool to desired temperature.
- Store in the fridge covered for up to a week. If it gets too thick warm it a bit and whisk in a little water.
For a gluten free sauce use Tamari rather than Soy sauce.
Serving Size:2 Tablespoons
Amount Per Serving:Calories: 69
Recipe adapted from: Pioneer Woman