Orange Chicken Sauce

sweet and spicy orange sauce for chicken

Course Main Course

Cuisine American, Chinese

Keyword orange chicken, sauce

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 79kcal

In a sauce pan, cook the minced ginger and garlic in the olive oil over medium/high heat for a minute or two.
Then, add the orange juice, zest, sugar, rice vinegar, and soy sauce.
Whisk until the sugar dissolves.
Stir in the red pepper flakes.
In a small bowl or glass, stir together the cornstarch with one tablespoon water. This creates a thick slurry mixture.
Slowly pour this into the sauce, stirring as you do.
Continue to cook until the sauce thickens. Taste and add more soy sauce or red pepper flakes if needed.

You can substitute honey for the granulated white sugar if you like.
If you don’t have rice vinegar, you can use white vinegar instead.
Sauce is like gravy in that if it’s not thickening as much as you want after you’ve added the cornstarch, turn the heat up a little and continue to cook. Keep an eye on it though, as it can thicken quickly.
You can store orange chicken sauce in an airtight container in the refrigerator for up to a week, just rewarm before using.