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Orange ginger sauce served in a bowl
Aromatic and refreshing orange ginger sauce

Sticky orange & ginger sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Similar to the popular 'Orange Chicken' sauce found in American-Chinese restaurants. This is a starch-thickened, sweet and sour sauce where the essential oils of ginger and orange zest provide the aroma, and soy sauce gives depth (umami). Fast, glossy and sticky – exactly how roast meats like it.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 125 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Small saucepan
  • Grater
  • Citrus juicer

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten (in Soy Sauce)

Instructions

1 ✓

Grate the orange zest and ginger. Squeeze the orange juice.

Tip: It is worth pulping the ginger on a fine grater to make it more intense.
2 ✓

Mix the cornflour into the 20 ml cold water until lump-free.

Tip: Have it ready by the hob as you will need it quickly.
3 ✓

Heat the oil in the saucepan and sauté the ginger for half a minute (don't burn it!).

Tip: Frying in fat releases the ginger aroma (dissolving essential oils).
4 ✓

Pour in the orange juice, 50 ml water and soy sauce. Add the honey and orange zest. Bring to a boil.

Tip: Let the honey melt.
5 ✓

Pour in the starch water whilst stirring. Cook for 1-2 minutes until thickened and translucent.

Tip: Cooking the starch removes the floury aftertaste.
6 ✓

Taste, add salt if the soy sauce wasn't salty enough.

Tip: Serve drizzled over roasted chicken breast or fish.

Recipe FAQ

It turned out too salty.
The salt content of soy sauces varies. Add more water and a little honey.
It's not thickening.
The starch needs to boil! Wait until the sauce starts to 'puff'.

Ingredients

  • 100 ml Fresh orange juice
  • 10 g Fresh ginger
  • 20 g Honey
  • 15 ml Soy sauce
  • 50 ml Water (for sauce)
  • 10 g Cornflour
  • 20 ml Cold water (for starch)
  • 10 ml Olive oil or sesame oil
  • 1 tsp Orange zest (grated)
  • 1 pinch Salt