Is orange sauce spicy?

No. Orange sauce is a little sweet and tangy with a hint of savory. It's my favorite stir fry sauce because the flavors work with so many different foods. If you want to make it more spicy, start with the ¼ teaspoon red pepper flakes, and add a pinch more at a time to taste.

My sauce turned a little brown. Is that OK?

If your sauce looks a little brown in the pan, that’s perfectly OK! Coconut sugar tends to darken the sauce slightly. It will still look orange on the chicken once thinned out slightly.

Why is orange sauce so good?

Orange sauce contains the perfect ratios of sweet, sour, and savory, but most people love it because it's sweetened and has a fresh, orange flavor. It also pairs perfectly with many different foods, including meats, starches, and veggies!

Why didn't my sauce thicken?

You must add a thickener to the orange sauce, like arrowroot or orange sauce. Make sure to mix the thickener separately in water so it dissolves properly, then add it to your sauce. Once you add the thickener, let it simmer for at least 5 minutes to thicken.

Orange Chicken Sauce Recipe

Name: Orange Chicken Sauce Recipe
Prep time: 5 min
Cook time: 9 min
Total time: 14 min
Cuisine: Asian
Ingredients: 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

Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook or Pinterest!

Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

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

Ingredients

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

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Instructions

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.
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.
Toss: Remove the pan from the heat and let it cool. Toss with cooked chicken, beef, shrimp, or roasted cauliflower.

Notes

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.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/orange-chicken-sauce-recipe/