Orange Ginger Sauce is made with fresh orange juice, ginger, and soy sauce. These zesty combinations make it one of the best homemade savory sauces, perfect for drizzling over steak, meatballs, grilled chicken, or roasted vegetables.
Ginger brings out tropical flavors instantly. I always have fresh ginger in my refrigerator and add it to whatever I can, like this jalapeno cranberry sauce or this ginger aioli.
During the summer, it's all about bringing fresh flavors to the table. And I must say that this sauce does just that, with its bright, citrusy orange notes complemented by the warm, rounded flavor of ginger.
No surprise then, my family loves to drizzle it over chicken, steak, spring rolls, or vegetables. I love enjoying it tossed over meatballs; it makes a quick and flavorful weeknight dinner.
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Why You'll Love This Recipe
⭐️Loaded with fresh, tropical flavors-the orange juice and ginger are simply the best.
⭐️Quick and easy;
⭐️Great for meal prep and is a make-ahead friendly recipe.
Ingredients
- Fresh orange juice: You can use store-bought orange juice or freshly squeezed orange juice.
- Orange zest: You can also substitute with orange peel, but remove it before serving to retain the orange flavor without too much texture.
- Fresh ginger: Gently scrape off the skin using the back of a spoon and wash it thoroughly, as it may have dirt between the folds.
- Garlic: Fresh garlic gives the best flavor.
- Soy sauce: I use low-sodium/light soy sauce. If you're using dark soy sauce, reduce the quantity by half as it's much stronger and saltier.
- Honey: For sweetness, honey works beautifully. You can also substitute with maple syrup or brown sugar if you prefer.
- Rice vinegar: You can find it at Asian grocery stores or in the international aisle of most supermarkets. This is optional but adds authentic flavor. If you're not aiming for authentic taste, you can skip it.
- Crushed red peppers: For a bit of heat. Adjust according to your taste.
- Cornstarch: This thickens the sauce and gives it a glossy finish. You can substitute tapioca flour.
How To Make Orange Ginger Sauce
- In a medium saucepan over medium heat, combine orange juice, zest, ginger, garlic, soy sauce, honey, rice vinegar, and crushed red pepper. Stir and let it simmer gently for 5-7 minutes, stirring occasionally.
- Mix cornstarch with water to make a smooth slurry. Gradually add it to the saucepan and cook for an additional 2 minutes, until the sauce reaches the desired consistency. Use as a glaze or dip.
How To Use
- This sauce is super versatile! Use it as a marinade(for chicken, steak, or tofu), dip, or even as a glaze.
- It also makes a great salad dressing with a zesty twist.
- It works beautifully as a noodles sauce.
♨️How To Adjust The Heat Level
- This orange ginger sauce has a naturally mild to moderate heat, depending on your preference and tolerance.
- To make it mild, simply reduce the amount of crushed red pepper-or skip it entirely.
- For moderate heat, increase the amount of crushed red pepper, or add fresh Thai chili peppers for an extra kick.
The Leftovers
- You can store the sauce in the refrigerator for up to three days, or freeze it for up to two months.
- To use after freezing, thaw it overnight in the fridge or quickly reheat it in the microwave.
FAQ
You can swap the honey with maple syrup or any plant-based sweetener to make it vegan.
For this sauce, fresh ginger is highly recommended, as it brings out the fresh taste and aroma.
The sauce thickens once it has cooled to room temperature. If you find it too thick, you can dilute it by adding water and gently reheating it over low heat until it reaches your desired consistency.
More Recipes To Try
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📖 Recipe
Orange Ginger Sauce
Ingredients
- 1 cup orange juice (3-4 oranges, freshly squeezed)
- 1 tablespoon orange zest
- 2 tablespoons fresh ginger finely grated
- 1 tablespoon garlic minced
- ¼ cup soy sauce (see Note 1)
- 2 tablespoons honey (see Note 2)
- 1 tablespoon rice vinegar
- ½ teaspoon crushed red pepper (Adjust to taste)
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- In a medium saucepan over medium heat, combine the orange juice, orange zest, grated ginger, minced garlic, soy sauce, honey, rice vinegar, and crushed red pepper.
- Stir and allow the mixture to simmer gently for about 5-7 minutes. Stir occasionally.
- Mix cornstarch with water in a small bowl until smooth.
- Gradually stir this slurry into the simmering sauce.
- Cook for another 2 minutes, or until the sauce achieves your desired thickness.
- Use as a glaze or as a dip.
Notes
- If using dark soy sauce, reduce the quantity by half to avoid overpowering flavors.
- For a vegan version, swap honey with maple syrup or brown sugar.
- Adjust the heat to your liking: reduce or skip the red pepper flakes for a mild flavor, or add Thai chilies for a more intense kick.
- This sauce doubles as a marinade or salad dressing-perfect for grilled meats, meatballs, or stir-fries.
- Store in the fridge for 3 days or freeze up to 2 months; reheat gently before serving.
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