ORANGE HONEY SAUCE RECIPES

Name: Orange Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1/3 cup.
Ingredients: 2 tablespoons sugar; 1/2 teaspoon cornstarch; 1/8 teaspoon grated orange zest; 1/3 cup orange juice; 1 teaspoon butter

ORANGE SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Orange Sauce Recipe: How to Make It - Taste of Home image

The cheery color and pleasing flavor of this sauce will wake you up in the morning. It's tasty over pancakes or waffles. It's a refreshing, lower-calorie alternative to maple syrup.

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 1/3 cup.

Number Of Ingredients 5

Ingredients

2 tablespoons sugar
1/2 teaspoon cornstarch
1/8 teaspoon grated orange zest
1/3 cup orange juice
1 teaspoon butter

Steps:

In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

Nutrition Facts : Calories 34 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 8mg sodium, CarbohydrateContent 7g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

ORANGE CHICKEN RECIPE | REE DRUMMOND | FOOD NETWORK

Orange Chicken Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 50 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons cornstarch
4 egg whites
4 boneless chicken thighs, cut into bite-sized pieces
1/2 cup orange juice (I used Simply Orange)
1 tablespoon soy sauce
1 packed tablespoon brown sugar
1 tablespoon rice wine vinegar
1/4 teaspoon sesame oil
Dash salt
Dash crushed red pepper
1 clove garlic, pressed
A little grated or minced ginger
1 teaspoon cornstarch
Vegetable or peanut oil, for frying

Steps:

For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
Toss the chicken in the sauce and serve.

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