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Orange Sauce
A Chinese style orange sauce to serve over rice to make vegan orange chicken, tofu, or cauliflower.
Course
condiment
Cuisine
Chinese
Keyword
Orange Sauce, vegan orange chicken
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
8
Calories
72
kcal
Author
Monica Davis
Ingredients
1
cup
orange juice
1/2
cup
sugar
1/4 cup if you use fresh-squeezed orange juice.
2
tablespoons
white vinegar
1 1/2
tablespoon
corn starch
or potato starch
1
tablespoon
soy sauce
or tamari or Bragg's Liquid Aminos for gluten-free. Coconut Aminos for soy-free
1
tablespoon
sesame oil
1
teaspoon
garlic chili sauce
1/2
teaspoon
ground ginger
optional
1
dash
turmeric
(optional for color)
US Customary
-
Metric
Instructions
Put all of the ingredients into a small saucepan and stir.
Turn on heat to medium, and stir frequently until it starts to boil.
Allow it to boil slowly for about 30 seconds and then remove from the heat.
Notes
Use 2
tablespoons
of corn or potato starch for a thicker sauce.
Use 1 tablespoon of corn or potato starch for a thinner sauce.
Don't add the starch after the liquid warms up, it will only dissolve in cold water and get clumpy if added to hot liquid.
The sauce will thicken as it cools.
Nutrition
Calories:
72
kcal
|
Carbohydrates:
17
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
283
mg
|
Potassium:
87
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
62
IU
|
Vitamin C:
16
mg
|
Calcium:
3
mg
|
Iron:
1
mg