Orange chicken sauce
- Liberty Mendez
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Serves 4
Easy
Prep: 5 mins
Cook: 8 mins
0 reviews
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Make an orange sauce to coat crispy chicken and serve with spring onions and rice for a winning dinner that will prove popular with the whole family
Dairy-free
Egg-free
Low fat
Vegan
Vegetarian
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Ingredients
Nutrition
-
225ml orange juice
-
100g caster sugar
-
2 tbsp rice wine vinegar
-
2 tbsp soy sauce
-
2 garlic cloves
grated
-
1 thumb-sized piece of ginger
peeled and grated
-
1 tbsp cornflour
-
cooked crispy chicken, cooked rice and sliced spring onion
to serve (optional)
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Nutrition: Per serving
- kcal146
- fat0.1g
- saturates0g
- carbs35g
- sugars31g
- fibre0.2g
- protein1g
- salt1.04g
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Method
-
step 1
Put the orange juice, sugar, vinegar, soy, garlic and ginger in a large pan over a medium heat, bring to the boil and turn down the heat to a simmer and simmer for 4 mins. Mix the cornflour in a small bowl with 3 tbsp cold water until it’s dissolved.
-
step 2
Pour half of the cornflour mix into the sauce, stirring gradually, until it’s thick enough to coat the back of a spoon, adding a little more cornflour slurry if it needs to be slightly thicker. Use the sauce to coat crispy chicken, if you like, and serve with cooked rice and scatter over sliced spring onion greens to serve.
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