This Orange Teriyaki Sauce blends classic sweet and savory flavor with a bright citrus finish. Ready in minutes on the stovetop, it works as a marinade, glaze, stir-fry sauce, or brushing sauce for chicken, beef, pork, and seafood.
Why You'll Love This Orange Teriyaki Sauce Recipe
This sauce starts with a classic teriyaki base and adds orange juice for a brighter, slightly sweet finish. It thickens quickly but stays light and smooth, so it works just as well for glazing as it does for dipping or tossing with other ingredients.
Everything comes together in one pan using simple pantry staples, making it easy to use across a wide range of meals.
- Balanced flavor: Sweet orange and savory soy stay in balance without overpowering the dish.
- Quick to make: Ready in about 15 minutes from start to finish.
- Smooth texture: Stays light and glossy, making it easy to use for glazing, dipping, or tossing.
- Pantry friendly: Uses common ingredients with no specialty items required.
- Versatile use: Works as a marinade, glaze, stir fry sauce, or a quick brushing sauce for grilled meats.
Ingredients Overview
This recipe uses a combination of orange juice, soy sauce, and a touch of sweetness to build flavor. Rice vinegar adds a light tang, while garlic and ginger round it out. A quick cornstarch slurry thickens the sauce to the perfect consistency.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Orange Teriyaki Sauce
This sauce is made by simmering the ingredients together, then thickening with a quick slurry. The process is simple and takes just a few minutes on the stovetop. Follow the step-by-step photos below for a visual guide.
- In a small saucepan over medium heat, whisk together the orange juice, soy sauce, honey or brown sugar, depending on what you're using, rice vinegar, garlic powder, ground ginger, and sesame oil.
Pro Tip - Using Fresh Ginger
If you prefer fresh ginger flavor, grate a small piece of ginger and squeeze out about ½ teaspoon of juice. This gives you the brighter taste of fresh ginger without adding bits to the sauce.
- Bring the mixture to a gentle simmer, stirring occasionally, and cook for about 5 minutes so the flavors blend.
- In a small bowl, stir the cornstarch and water together until smooth to make the slurry.
- Whisk the slurry into the simmering sauce and cook for another 2 to 3 minutes, until the sauce thickens and turns glossy.
- Remove from the heat and let the sauce cool slightly before using it as a glaze, dipping sauce, or marinade.
Serving Suggestions
This orange teriyaki sauce works well as a glaze for chicken, salmon, or shrimp. Brush it on during the last few minutes of cooking steaks. For a takeout-style meal at home, use it as a finishing sauce for Mall Bourbon Chicken for a slightly brighter, citrus-forward variation on the classic mall-style flavor, and serve it over steamed white rice.
Substitutions and Variations
Here are a few easy ways to adjust the flavor or use what you have on hand:
- Citrus variations: Swap the orange juice for pineapple juice for a sweeter, more tropical flavor, or use lime juice for a sharper, more tangy version.
- Low sodium soy sauce: A good option if you want to keep the salt level in check without changing the flavor too much.
- Fresh garlic: Swap garlic powder for a small amount of minced garlic if you want a more pronounced garlic flavor.
- Spicy kick: Stir in a pinch of red pepper flakes or a small squeeze of sriracha if you like a little heat.
Tips for Success
Keep these in mind as you make the sauce:
- Keep it moving: Give the sauce a steady whisk as it heats so everything blends smoothly and you don't end up with lumps when it thickens.
- Gentle simmer: You're looking for a light simmer, not a hard boil, so the sauce reduces evenly without getting too sharp or salty.
- Add the slurry gradually: Pour it in while whisking so you can control how thick the sauce gets instead of it tightening up too quickly.
- If it gets too thick: Whisk in a small splash of orange juice or water, a little at a time, until it loosens back up.
- If it's too thin: Let it simmer a bit longer, or whisk in a small extra amount of slurry and give it a minute to thicken before adding more.
- Use it while it's warm: The sauce is smoothest and easiest to work with right after cooking, especially if you're glazing or tossing.
Storage Options
Here's how to store any leftovers:
- Refrigerator: Store the sauce in an airtight container for up to 5 days. It will thicken a bit as it chills, which is normal.
- Reheat gently: Warm it on the stovetop or in the microwave, stirring as needed. If it's too thick, add a small splash of water or orange juice to loosen it.
- Freezing not recommended: The texture can separate after thawing, so it's best made fresh or stored short term in the refrigerator.
Related Recipes
- Mall Bourbon Teriyaki Chicken
- Panda Express String Bean Chicken
- Rice Cooker Jasmine Rice
- Soy Garlic Chicken Wings
- Japanese Steakhouse Ginger Dressing
Frequently Asked Questions
Yes, but it works best as a short marinade because of the sugar and citrus. Marinate chicken, shrimp, or salmon for about 30 minutes, then discard the used marinade and cook fresh sauce separately for serving.
Yes. The sauce will continue to thicken a little as it cools, so take it off the heat once it reaches a lightly thickened, glossy consistency.
Yes. You can make it a day or two ahead and reheat it gently before serving. If it thickens too much in the refrigerator, whisk in a small splash of water or orange juice while reheating.
Yes. The sauce will still work without sesame oil, though it will lose a little of its classic teriyaki depth. You can leave it out or add just a drop if you prefer a lighter flavor.
It should taste like a balance of both. The soy sauce brings the savory side, while the orange juice and honey or brown sugar add sweetness. Neither one should overwhelm the other.
More Grilling Recipes
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Orange Teriyaki Sauce
Equipment
- Whisk
- Saucepan
Ingredients
- ½ cup orange juice (fresh or bottled)
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger or 1 teaspoon fresh ginger juice (squeezed fresh grated ginger)
- ½ teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- In a small saucepan over medium heat, whisk together the orange juice, soy sauce, honey (or brown sugar), rice vinegar, ginger, garlic, and sesame oil.½ cup orange juice, ¼ cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, ½ teaspoon garlic powder, ½ teaspoon ground ginger, ½ teaspoon sesame oil
- Bring the mixture to a simmer, stirring occasionally, and let it cook for about 5 minutes.
- Mix the cornstarch and the water together in a small bowl to make a slurry.1 teaspoon cornstarch, 1 tablespoon water
- Stir in the cornstarch slurry and continue to cook for another 2-3 minutes, or until the sauce thickens.
- Remove from heat and let cool slightly before using as a glaze, dipping sauce, or marinade.
Notes
- Keep it moving: Give the sauce a steady whisk as it heats so everything blends smoothly and you don't end up with lumps when it thickens.
- Gentle simmer: You're looking for a light simmer, not a hard boil, so the sauce reduces evenly without getting too sharp or salty.
- Add the slurry gradually: Pour it in while whisking so you can control how thick the sauce gets instead of it tightening up too quickly.
- If it gets too thick: Whisk in a small splash of orange juice or water, a little at a time, until it loosens back up.
- If it's too thin: Let it simmer a bit longer, or whisk in a small extra amount of slurry and give it a minute to thicken before adding more.
- Use it while it's warm: The sauce is smoothest and easiest to work with right after cooking, especially if you're glazing or tossing.
Nutrition
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Kelly Bloom says
My family loved this!