Betsy’s No Garlic Orange Chicken Sauce

By Betsy Vail 09/20/15

Ingredients:

• 1 c orange juice
• 2 c organic agave syrup
• ½ c low sodium soy sauce
• ½ c rice vinegar
• 1 Tbs Sake
• 1 tsp ground ginger
• 1 tsp onion powder (optional)
• ½ tsp red pepper flakes (to taste)
• 3 Tbs cornstarch
• 3 Tbs cold water
• zest from 1 orange (reserve some for garnish)
• sesame seeds (optional garnish)

Directions:

1. In a medium sized sauce pan, whisk the juice, agave syrup, soy sauce, rice vinegar, Saki, ground ginger, onion powder, red pepper flakes, and orange zest together on medium heat until blended.
2. In a small mixing bowl, mix the cornstarch and water until the cornstarch dissolves. Pour the dissolved cornstarch into the sauce pan, then bring the sauce to a boil. Boil for about 20 seconds, then immediately allow the sauce to cool by removing the pan from the heat. 
3. See Creative Considerations for serving suggestions.

Creative Considerations:

• Toss with cooked breaded chicken bites until the chicken is evenly coated. Garnish with sliced scallions, sesame seeds, and orange zest.
• Use as a seasoning sauce for a quick stir fry.
• Serve over rice or chow mein noodles.
• Use a combination of orange and lemon juice.

Yum