Asian Inspired Orange Sauce

Orange sauce

Asian Inspired Orange Sauce

Here’s a flavorful orange sauce inspired by Asian stir fry sauces. Make a batch, and use it to make a quick meal with flank steak or short ribs, skinless and boneless chicken breasts, shrimp, or crispy tofu. It’s sure to give your homemade fare a genuine takeout flair.
Course Main Dish, Side Dish


  • 4 oranges zest & juice
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup rice vinegar
  • 1/4 cup light soy sauce
  • 1/4 cup Chinese rice wine or dry sherry
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 1/2 tablespoons cornstarch
  • 1 teaspoon sea salt
  • 1 tablespoon vegetable oil
  • 4 cloves garlic minced
  • 2 inches fresh ginger minced


  • Add the orange zest & juice, red pepper flakes, vinegar, soy sauce, wine, and sugars to a bowl. Stir to blend.
  • Add the cornstarch, and stir to make sure it is well blended and evenly distributed.
  • In a large saucepan, add the oil over a medium-high setting. Saute the garlic and ginger for 3 to 5 minutes, until fragrant.
  • Stir the liquid ingredients together again, and then pour it into the saucepan.
  • Lower the heat to medium-low, and stir constantly until the sauce thickens.
  • When it is thick enough to coat the back of a spoon, transfer to a bowl.
  • You can store it in the fridge, covered, for up to two weeks. In the freezer, you can keep it for 2 to 3 months.
  • When reheating, you may notice it has separated while frozen. Just stir gently as you reheat, and it will return to the desired consistency.
Keyword Oranges
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