I know I posted an orange chicken recipe a long time ago, but the recipe has evolved a lot since then. So here is my regular go-to Orange Sauce recipe. Tastes great with chicken (nuggets, strips, or "real" chicken) or beef cooked however you like. We usually serve it over chicken with rice, or over beef and snow peas over rice or noodles.
Orange Sauce for Chicken or Beef
3 c water
2/3 c can frozen orange juice concentrate (from a 12 oz can)
2 c packed brown sugar
2/3 cup rice vinegar (mango rice vinegar is especially good, but red or white wine vinegar can be used in a pinch)
5 Tbsp soy sauce
1/2 c lemon or lime juice (we've used either and both taste equally good)
1/2 tsp powered ginger (or to taste)
1/2 tsp minced garlic or 1/8-1/4 tsp garlic powder
2-4 green onions, snipped (or 2 rounded tsp)
1/2 tsp crushed red pepper flakes
1/4 c cornstarch
Mix everything but the corn starch in a pot, stir and bring to a boil. Remove 2 cups to use as a marinade for your meat. In a small bowl, mix about 1/2 cup of the remaining sauce into the cornstarch until smooth, then pour into the pot of sauce while stirring. Bring to a boil and boil until it thickens as much as you'd like.
Cook the meat however you prefer (we often boil or stir fry), drain, and add sauce.
This makes enough to feed my family of 10 people with leftovers. Last week I made this and used it on chicken for my family and there was enough left over to make orange beef and snow peas two days later. I use it this way, which is doubled already. You can halve this (if you do, use 7 tsp of cornstarch). I have written on my recipe "Do not triple" because it makes more than you think it's going to--I always look at the ingredients and think, "I need to triple this," but really really I don't.
Orange Sauce for Chicken or Beef
3 c water
2/3 c can frozen orange juice concentrate (from a 12 oz can)
2 c packed brown sugar
2/3 cup rice vinegar (mango rice vinegar is especially good, but red or white wine vinegar can be used in a pinch)
5 Tbsp soy sauce
1/2 c lemon or lime juice (we've used either and both taste equally good)
1/2 tsp powered ginger (or to taste)
1/2 tsp minced garlic or 1/8-1/4 tsp garlic powder
2-4 green onions, snipped (or 2 rounded tsp)
1/2 tsp crushed red pepper flakes
1/4 c cornstarch
Mix everything but the corn starch in a pot, stir and bring to a boil. Remove 2 cups to use as a marinade for your meat. In a small bowl, mix about 1/2 cup of the remaining sauce into the cornstarch until smooth, then pour into the pot of sauce while stirring. Bring to a boil and boil until it thickens as much as you'd like.
Cook the meat however you prefer (we often boil or stir fry), drain, and add sauce.
This makes enough to feed my family of 10 people with leftovers. Last week I made this and used it on chicken for my family and there was enough left over to make orange beef and snow peas two days later. I use it this way, which is doubled already. You can halve this (if you do, use 7 tsp of cornstarch). I have written on my recipe "Do not triple" because it makes more than you think it's going to--I always look at the ingredients and think, "I need to triple this," but really really I don't.
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