Homemade Teriyaki Orange Sauce Recipe
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If you love a balance of sweet and savory flavors, this homemade teriyaki orange sauce will quickly become one of your favorite recipes. It comes together with simple ingredients you probably already have in your pantry and delivers the best flavors for chicken teriyaki, stir-fried vegetables, or as a tangy orange teriyaki glaze for dipping.
With a fresh burst of citrus from orange juice and the savory depth of soy sauce, it’s an easy dinner upgrade the whole family will enjoy.
Why You’ll Love This Recipe
- Quick prep time, ready in about 10 minutes
- Uses pantry staples like soy sauce, garlic powder, and brown sugar
- Creates about a cup of sauce that works for dipping, glazing, or marinating
- Great for chicken breasts, chicken thighs, or chicken meatballs
- Pairs perfectly with stir-fried vegetables, rice, or noodles
- Stores well in an airtight container for up to a week
- Works as both an orange teriyaki glaze and a homemade orange teriyaki sauce
Ingredients for homemade teriyaki sauce
- Orange juice (fresh or bottled)
- Low-sodium soy sauce
- Honey or brown sugar
- Rice vinegar
- Garlic powder
- Ground ginger
- Sesame oil
- Cornstarch slurry
How to make orange teriyaki sauce
- 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.
- Bring the mixture to a simmer, stirring occasionally, and let it cook for about 5 minutes.
- 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.
- Store leftovers in an airtight container in the refrigerator for up to a week.
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Tips for the Best Results
- Use fresh-squeezed orange juice when possible for brighter citrus notes.
- Keep the heat at medium heat or medium high heat to avoid burning the honey or brown sugar.
- Stir the cornstarch slurry (corn starch mixed with cold water) right before adding it to the sauce pan so it doesn’t settle at the bottom of the small bowl.
- Simmer for 2-3 minutes after adding the slurry until the sauce coats the back of a spoon.
- Let the sauce cool slightly before using it on chicken or vegetables so it thickens properly.
- Garnish with sesame seeds, orange zest, or chopped green onion for more flavor and texture.
Substitutions and Variations
- Sweetener: Swap honey with brown sugar for a deeper molasses flavor.
- Vinegar: Rice vinegar or rice wine vinegar both work in this recipe.
- Heat: Add red pepper flakes for a little kick.
- Fruit: Stir in chopped mandarin oranges for a fun twist.
- Protein options: Use this orange teriyaki sauce on chicken breasts, chicken thighs, or brush it over chicken meatballs baked on a baking sheet. It also works with orange chicken or as a glaze for salmon.
- Serving ideas: Toss with stir-fried vegetables or drizzle over rice for a quick side.
FAQs About Teriyaki Orange Sauce
Yes, you can prepare a batch, let the sauce cool, then store it in an airtight container in the fridge for up to a week.
After simmering for 2-3 minutes, it should coat the back of a spoon. If it’s too thin, let it cook over low heat for another minute or add a splash of water with more cornstarch slurry.
Yes, both fresh-squeezed orange juice and bottled orange juice work. Fresh juice gives the brightest flavor.
Chicken teriyaki made with chicken breasts or chicken thighs is a classic choice. Brush it over baked chicken meatballs or drizzle on orange chicken for a tangy orange teriyaki sauce.
Yes, just use a medium saucepan instead of a small saucepan to prevent overflowing when the sauce simmers.
Warm it gently over low heat, stirring often. If it gets too thick, whisk in a splash of water until smooth.
More delicious sauce recipes
Teriyaki Orange Sauce
Ingredients
- ½ cup orange juice fresh or bottled
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water slurry
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.
- Bring the mixture to a simmer, stirring occasionally, and let it cook for about 5 minutes.
- 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.
- Store leftovers in an airtight container in the refrigerator for up to a week.
Nutrition
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