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SMART Asian Orange Sauce

Meal: 25 Protein: 1g Carbs: 4g Fat: 1g

This is an American dish made popular in the 80’s by the Panda Express restaurant chain. The inspiration (and I use this term lightly) is from a dish called “Tangerine Chicken” from the Hunan Provence of China. We have cleaned up the Panda Express ingredient list substantially. You'll notice the sauce looks orange when you make it, but it doesn't hold it's color as you cook with it. Why? Because we didn't add any orange dye! We also reduced the amount of sweeteners substantially. But we offset this by increasing the Ginger, Garlic, and adding a ton of Orange Zest so you won't even miss it!

NOTE: In the Video class, I used Blood Oranges. I remade the sauce the next day using a more traditional Tangerine (as they would in China) and it was so much better! I highly recommend using either Tangerines or Navel Oranges.

SMART Asian Orange Sauce

SMART Asian Orange Sauce

Serving size 2 Tbsp 25 Protein: 1g Carbs: 4g Fat: 1g

Ingredients

  • 1 Tbsp Rice Vinegar
  • 1 Tbsp ArrowRoot Can substitute Cornstarch
  • 1 C Juice of Orange 2-3 Navel Oranges; 3-4 Tangerines
  • 1 Tbsp Orange Zest 1 Navel Orange or Tangerine
  • 1 Tsp Avocado Oil
  • 1 Tsp Sesame Oil
  • 1 Tbsp Ginger minced
  • 1 Tbsp Garlic minced
  • 1 Tbsp Mirin
  • 2 Tbsp Tamari (Soy) Sauce
  • 1-2 Tbsp Chili Garlic Sauce

Directions

  1. Combine Vinegar and Arrowroot. Mix until smooth. Set Aside.
  2. Zest and Juice the Tangerines. Set Aside.
  3. In a sauce pan over medium heat, add oils. When hot, add ginger and garlic. Saute until fragrant, 1-2 minutes.
  4. Deglaze the pan with mirin. Add juice, zest, tamari, and chili garlic sauce.
  5. Add arrowroot slurry, stirring continuously until mixture thickens. Remove from heat and cool to room temperature.
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