Orange Teriyaki Sauce

5 from 1 vote

This orange teriyaki sauce blends citrus and savory flavors into a smooth, glossy sauce. It comes together quickly with pantry ingredients and works as a glaze, marinade, or dipping sauce. A simple way to add bold flavor to weeknight meals. Perfect for chicken, seafood, and stir fry dishes.

Prep Time5

Cook Time10

Total Time15

Course: Condiments, Sauces

Cuisine: Asian, Asian American

Servings: ounces

Calories: 32kcal

Author: Kelly Bloom

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

US Customary - Metric

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