Ingredients:

  • 1 tsp neutral oil
  • 1 cup fresh orange juice
  • 2 tbsp orange marmalade
  • 1 tbsp orange zest
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/3 cup light brown sugar, packed
  • 1 tsp sriracha
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1.5 tbsp cornstarch
  • 2 tbsp water

Instructions:

  1. Heat 1 tsp of neutral oil in your saucepan over medium heat. Add the 2 cloves of minced garlic and 1 tbsp of grated ginger. Cook for about 60 seconds until fragrant and sizzling. Do not let them turn brown; you want them softened and aromatic, not bitter.
  2. Pour in the 1 cup of orange juice, 1/4 cup of soy sauce, 1/4 cup of rice vinegar, and 1 tsp of sriracha. Stir in the 1/3 cup of light brown sugar, 1 tbsp of orange zest, and 2 tbsp of orange marmalade. Whisk until the sugar and marmalade have completely dissolved into the liquid.
  3. In a small bowl, whisk together the 1.5 tbsp of cornstarch and 2 tbsp of water until smooth. Slowly pour this slurry into the simmering sauce while whisking constantly. Note: Adding the slurry to a boiling liquid can cause instant clumping, so a gentle simmer is best.
  4. Continue to simmer the sauce for 2 to 3 minutes. Watch for the moment the sauce turns from cloudy to clear and glossy. Once it coats the back of a spoon without running off immediately, remove it from the heat. The sauce will continue to thicken slightly as it cools.