3 Ingredient Orange Chicken Sauce

ByMadison Rae
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3 Ingredient Orange Chicken Sauce

When craving a burst of flavor that’s as simple as it is delicious, look no further than this 3 Ingredient Orange Chicken Sauce. With just three common pantry staples, you can whip up a tangy and sweet sauce that elevates chicken dishes from ordinary to extraordinary. Perfect for weeknight dinners or quick meal prep, this sauce not only delivers on taste but is also incredibly easy to make!

Why Make This Recipe

  • Quick and Simple: With just three ingredients and a few minutes, you can make this sauce any day of the week.
  • Versatile Flavor: This sauce pairs well with a variety of dishes, making it the perfect addition to your cooking repertoire.
  • Made with Pantry Staples: No need for extravagant ingredients or complex techniques — everything you need is likely already in your kitchen!

If you seek an effortless yet impressive meal solution, this 3 Ingredient Orange Chicken Sauce is the perfect answer.

How to Make 3 Ingredient Orange Chicken Sauce

Step-by-Step Guide to Making 3 Ingredient Orange Chicken Sauce

In just a few simple steps, you can create a delicious sauce that packs a flavorful punch. Here’s how to do it!

  1. Combine Ingredients: In a small saucepan, combine 1 cup of orange juice and 1/4 cup of soy sauce.

  2. Prepare the Cornstarch: In a separate bowl, mix 2 tablespoons of cornstarch with a small amount of water until smooth.

  3. Thicken the Sauce: Pour the cornstarch mixture into the saucepan. Stir continuously for about 3–5 minutes, or until the sauce thickens to your desired consistency.

  4. Finish Up: Remove the saucepan from the heat. Your sauce is ready to be used on chicken!

3 Ingredient Orange Chicken Sauce

Storage Tips for 3 Ingredient Orange Chicken Sauce

Keeping your homemade sauce fresh is essential for maximizing flavor and convenience. Here are some tips:

  • Refrigerator: Store the sauce in an airtight container for up to 5 days.
  • Freezer: For longer storage, freeze the sauce in ice cube trays and transfer the frozen cubes to a freezer-safe bag for up to 3 months.
  • Thawing: When ready to use, simply thaw in the refrigerator overnight or warm up in a saucepan over low heat.

Best Ways to Serve 3 Ingredient Orange Chicken Sauce

This sauce is incredibly versatile, lending itself to various serving ideas. Here are some suggestions to make the most of it:

  • Over Grilled Chicken: Drizzle the sauce over grilled chicken breasts for a simple yet flavorful dish.
  • Stir-Fry: Blend it into a chicken stir-fry with veggies for a complete meal that’s bursting with flavor.
  • With Rice: Serve the sauce alongside steamed rice or vegetables for a delicious contrast.

Feel free to get creative — the options are endless!

Tips to Make 3 Ingredient Orange Chicken Sauce

  • Use Fresh Orange Juice: Using fresh orange juice rather than bottled produces a more vibrant flavor.
  • Adjust for Sweetness: If you prefer a sweeter sauce, add a teaspoon of honey or brown sugar during the cooking process.
  • Add Peppers: For a kick, consider adding red pepper flakes to the sauce while it thickens for a spicy twist.

Variations of 3 Ingredient Orange Chicken Sauce

  • Substituting Soy Sauce: You can use tamari for a gluten-free version or coconut aminos for a different flavor.
  • Add Zest: Incorporate orange zest to intensify the citrus flavor and add a fresh aroma to the sauce.

FAQs

Q: Can I make this sauce ahead of time?
A: Absolutely! You can prepare this sauce in advance and store it in the refrigerator for up to 5 days.

Q: Is the sauce gluten-free?
A: If you use gluten-free soy sauce or tamari, this sauce can be made gluten-free.

Q: What can I serve this sauce with besides chicken?

  • It pairs well with shrimp, tofu, or even drizzled over roasted vegetables for a flavorful vegetarian option.

Enjoy this delightful and easy recipe, bringing a taste of orange glory to your next meal with minimal effort! With just three ingredients, you can create a delicious sauce that will impress family and friends alike.

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3 Ingredient Orange Chicken Sauce

  • Author: admin
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A simple and delicious tangy-sweet sauce made with just three ingredients that transforms chicken dishes.

Ingredients

Scale
  • 1 cup orange juice
  • 1/4 cup soy sauce
  • 2 tablespoons cornstarch
  • Water (for mixing cornstarch)

Instructions

  1. In a small saucepan, combine the orange juice and soy sauce.
  2. In a separate bowl, mix the cornstarch with a small amount of water until smooth.
  3. Pour the cornstarch mixture into the saucepan and stir continuously for 3–5 minutes, until the sauce thickens.
  4. Remove the saucepan from heat; your sauce is ready to be used.

Notes

For a sweeter sauce, add honey or brown sugar during cooking. Use fresh orange juice for best results.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 80
  • Sugar: 10g
  • Sodium: 600mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: orange chicken sauce, easy sauce recipe, 3 ingredient sauce, quick dinner, flavorful sauce

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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