Orange Chicken Sauce Recipe

This orange chicken sauce is sweet, tangy, and citrusy. It contains fresh, healthy ingredients, and is made on the stovetop in under 10 minutes! Toss it with chicken, beef, shrimp, or roasted cauliflower. 

Prep: 5Cook: 9Total: 14 minutes
Servings: 3/4 cup 1x


  • ¾ cup fresh orange juice 
  • ¼ cup water 
  • ¼ cup coconut aminos or soy sauce
  • 3 tablespoons coconut sugar (or other granulated sugar)
  • 2 tablespoons unseasoned rice vinegar 
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • ¼ tsp crushed red pepper flakes (optional for kick)
  • 1 tablespoon arrowroot or cornstarch + 2 tablespoon water


  1. Combine: In a medium saucepan, add the orange juice, water, coconut aminos, coconut sugar, rice vinegar, garlic, ginger, and red pepper flakes. Stir until combined. Bring the mixture to a boil, then lower the heat to a simmer and let it cook for 2 minutes. 
  2. Thicken: In a separate small bowl, whisk the arrowroot and water together. Add the arrowroot mixture to the sauce and stir well. Simmer the sauce until it starts to thicken, about 5-7 minutes.
  3. Toss: Remove the pan from the heat and let it cool. Toss with cooked chicken, beef, shrimp, or roasted cauliflower. 


  • If not using immediately, store it in the refrigerator in a sealable glass container for up to two weeks.
  • Want to make this recipe more spicy? Start with the ¼ teaspoon red pepper flakes, and add a pinch more at a time to taste.
  • When doubling the recipe, you’ll get 1 ½ cups of sauce. You can split the recipe in half and store the extra in the freezer for up to 3 months.
© Coconuts & Kettlebells

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