Citrus Soy Zing Sauce

By
Derek Jacobson
·

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Citrus soy zing sauce is a quick, tangy sauce that wakes up almost anything you cook. Salty soy sauce, fresh orange juice, and honey make a sweet and savory base. Ginger, garlic, sesame oil, and a pinch of red pepper flakes give it the “zing.”

It takes about 10 minutes to mix and 5 minutes to simmer, and it keeps in the fridge for up to a week. Use it as a dipping sauce, a marinade, a stir fry sauce, or a drizzle over rice bowls. The full recipe is at the bottom of this page.

Why This Sauce Works

  • Balanced flavor. Soy sauce brings salt, honey and orange juice bring sweetness, and rice vinegar adds a gentle tang.
  • A short simmer helps. A few minutes on the stove blends the flavors, softens the raw garlic, and thickens the sauce slightly so it clings to food.
  • Pantry ingredients. Most kitchens already have everything except maybe fresh ginger.
  • One sauce, many uses. It works on chicken, pork, salmon, tofu, noodles, and vegetables.

Ingredients and Easy Swaps

  • ½ cup soy sauce: Low-sodium soy sauce is a good idea since the sauce reduces a little. Use tamari for gluten free or coconut aminos for a soy-free version.
  • ¼ cup fresh orange juice: Fresh squeezed tastes brightest. Bottled works in a pinch. A splash of lime juice adds extra tang.
  • 2 tablespoons honey: Maple syrup or brown sugar can replace it.
  • 1 tablespoon rice vinegar: Apple cider vinegar is the closest swap.
  • 1 teaspoon grated ginger and ½ teaspoon minced garlic: Fresh is best. If you only have dried, use about ¼ teaspoon ground ginger and ¼ teaspoon garlic powder.
  • 1 teaspoon sesame oil: Toasted sesame oil has the most flavor. A little goes a long way.
  • ¼ teaspoon red pepper flakes: Leave them out for kids, or add more if you like heat.

How to Make It at a Glance

  1. Stir the soy sauce, orange juice, and honey in a bowl until the honey dissolves.
  2. Mix in the rice vinegar, ginger, garlic, and sesame oil.
  3. Add the red pepper flakes to taste.
  4. Pour into a small saucepan and bring to a gentle simmer over medium heat.
  5. Simmer 3 to 5 minutes until slightly thickened, then cool and pour into a jar.

Ways to Use Citrus Soy Sauce

  • Marinade: Marinate chicken thighs, pork chops, or flank steak for 30 minutes to 4 hours. Cook chicken to 165°F and pork chops to 145°F with a short rest.
  • Salmon glaze: Brush it on salmon in the last few minutes of baking. Fish is done at 145°F.
  • Stir fry sauce: Toss it with cooked noodles or rice and vegetables in the last minute of cooking.
  • Dipping sauce: Serve it with dumplings, egg rolls, spring rolls, or chicken wings.
  • Bowl drizzle: Spoon it over rice bowls, grain bowls, or roasted vegetables.

Common Mistakes to Avoid

  • Boiling it hard. High heat can burn the honey and make the sauce bitter. Keep it at a gentle simmer.
  • Reducing too much. The sauce thickens more as it cools. Take it off the heat when it is just a little thicker than when you started.
  • Reusing raw marinade. If sauce touched raw meat, throw it out or boil it for at least 1 minute before serving. Better yet, set some aside for serving before you marinate.
  • Too much sesame oil. It is strong. Stick with 1 teaspoon or it will take over.

Variations

  • Thicker glaze: Stir 1 teaspoon cornstarch into 1 tablespoon cold water and add it while the sauce simmers.
  • Lime version: Use half orange juice and half lime juice for a sharper flavor.
  • Sesame crunch: Stir in a teaspoon of toasted sesame seeds and some sliced green onion after cooling.
  • Spicy: Add a teaspoon of sriracha or chili garlic sauce.

Storage

Let the sauce cool, then store it in a clean jar or airtight container in the fridge for up to a week. Shake or stir before using, since it can separate a little. You can also freeze it in an ice cube tray, then pop the cubes into a freezer bag. Each cube is about 2 tablespoons, which is just right for a quick stir fry.

FAQ

Do I have to cook this sauce?
No. You can use it raw as a marinade. Simmering makes it a bit thicker and mellows the garlic, which is nicer for dipping.

How much does this recipe make?
About ¾ cup, or 4 servings of about 3 tablespoons each.

Is this sauce gluten free?
Regular soy sauce has wheat. Use tamari or coconut aminos to make it gluten free.

Can I double the recipe?
Yes. Double everything and simmer in a slightly bigger pan. It may need an extra minute or two to thicken. A double batch is handy for meal prep.

Citrus Soy Zing Sauce Recipe

Citrus Soy Zing Sauce
Pin
Print

Citrus Soy Zing Sauce

Course: Sauce, CondimentCuisine: Asian, FusionDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A tangy and savory citrus soy sauce perfect for enhancing your favorite dishes.

Cook Mode

Keep the screen of your device on

Ingredients

  • 0.5 cup soy sauce

  • 0.25 cup fresh orange juice

  • 2 tablespoons honey

  • 1 tablespoon rice vinegar

  • 1 teaspoon grated ginger

  • 0.5 teaspoon minced garlic

  • 1 teaspoon sesame oil

  • 0.25 teaspoon red pepper flakes

Directions

  • In a medium bowl, combine soy sauce, fresh orange juice, and honey until well mixed. Stir thoroughly to ensure the honey is fully dissolved into the mixture.
  • Add rice vinegar, grated ginger, minced garlic, and sesame oil to the mixture. Mix it well to combine all the flavors thoroughly, ensuring everything is evenly distributed.
  • Sprinkle red pepper flakes into the sauce mixture. Adjust the amount of red pepper flakes to taste for an extra zing, mixing well after each addition.
  • Transfer the mixture to a small saucepan. Over medium heat, bring it to a gentle simmer while stirring occasionally.
  • Simmer the sauce for 3-5 minutes, or until slightly thickened, allowing the flavors to meld. Be careful not to over-reduce the mixture.
  • Remove from heat, cool slightly, and transfer to a serving dish or jar. Serve as a condiment or marinade as desired, or store it in the fridge for up to a week.
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Citrus Soy Zing Sauce

Citrus soy zing sauce is a quick, tangy sauce that wakes up almost anything you cook. Salty soy sauce, fresh orange juice, and honey make a sweet and savory base. Ginger, garlic, sesame oil, and a pinch of red pepper flakes give it the “zing.”

It takes about 10 minutes to mix and 5 minutes to simmer, and it keeps in the fridge for up to a week. Use it as a dipping sauce, a marinade, a stir fry sauce, or a drizzle over rice bowls. The full recipe is at the bottom of this page.

Why This Sauce Works

  • Balanced flavor. Soy sauce brings salt, honey and orange juice bring sweetness, and rice vinegar adds a gentle tang.
  • A short simmer helps. A few minutes on the stove blends the flavors, softens the raw garlic, and thickens the sauce slightly so it clings to food.
  • Pantry ingredients. Most kitchens already have everything except maybe fresh ginger.
  • One sauce, many uses. It works on chicken, pork, salmon, tofu, noodles, and vegetables.

Ingredients and Easy Swaps

  • ½ cup soy sauce: Low-sodium soy sauce is a good idea since the sauce reduces a little. Use tamari for gluten free or coconut aminos for a soy-free version.
  • ¼ cup fresh orange juice: Fresh squeezed tastes brightest. Bottled works in a pinch. A splash of lime juice adds extra tang.
  • 2 tablespoons honey: Maple syrup or brown sugar can replace it.
  • 1 tablespoon rice vinegar: Apple cider vinegar is the closest swap.
  • 1 teaspoon grated ginger and ½ teaspoon minced garlic: Fresh is best. If you only have dried, use about ¼ teaspoon ground ginger and ¼ teaspoon garlic powder.
  • 1 teaspoon sesame oil: Toasted sesame oil has the most flavor. A little goes a long way.
  • ¼ teaspoon red pepper flakes: Leave them out for kids, or add more if you like heat.

How to Make It at a Glance

  1. Stir the soy sauce, orange juice, and honey in a bowl until the honey dissolves.
  2. Mix in the rice vinegar, ginger, garlic, and sesame oil.
  3. Add the red pepper flakes to taste.
  4. Pour into a small saucepan and bring to a gentle simmer over medium heat.
  5. Simmer 3 to 5 minutes until slightly thickened, then cool and pour into a jar.

Ways to Use Citrus Soy Sauce

  • Marinade: Marinate chicken thighs, pork chops, or flank steak for 30 minutes to 4 hours. Cook chicken to 165°F and pork chops to 145°F with a short rest.
  • Salmon glaze: Brush it on salmon in the last few minutes of baking. Fish is done at 145°F.
  • Stir fry sauce: Toss it with cooked noodles or rice and vegetables in the last minute of cooking.
  • Dipping sauce: Serve it with dumplings, egg rolls, spring rolls, or chicken wings.
  • Bowl drizzle: Spoon it over rice bowls, grain bowls, or roasted vegetables.

Common Mistakes to Avoid

  • Boiling it hard. High heat can burn the honey and make the sauce bitter. Keep it at a gentle simmer.
  • Reducing too much. The sauce thickens more as it cools. Take it off the heat when it is just a little thicker than when you started.
  • Reusing raw marinade. If sauce touched raw meat, throw it out or boil it for at least 1 minute before serving. Better yet, set some aside for serving before you marinate.
  • Too much sesame oil. It is strong. Stick with 1 teaspoon or it will take over.

Variations

  • Thicker glaze: Stir 1 teaspoon cornstarch into 1 tablespoon cold water and add it while the sauce simmers.
  • Lime version: Use half orange juice and half lime juice for a sharper flavor.
  • Sesame crunch: Stir in a teaspoon of toasted sesame seeds and some sliced green onion after cooling.
  • Spicy: Add a teaspoon of sriracha or chili garlic sauce.

Storage

Let the sauce cool, then store it in a clean jar or airtight container in the fridge for up to a week. Shake or stir before using, since it can separate a little. You can also freeze it in an ice cube tray, then pop the cubes into a freezer bag. Each cube is about 2 tablespoons, which is just right for a quick stir fry.

FAQ

Do I have to cook this sauce?
No. You can use it raw as a marinade. Simmering makes it a bit thicker and mellows the garlic, which is nicer for dipping.

How much does this recipe make?
About ¾ cup, or 4 servings of about 3 tablespoons each.

Is this sauce gluten free?
Regular soy sauce has wheat. Use tamari or coconut aminos to make it gluten free.

Can I double the recipe?
Yes. Double everything and simmer in a slightly bigger pan. It may need an extra minute or two to thicken. A double batch is handy for meal prep.

Citrus Soy Zing Sauce Recipe

Citrus Soy Zing Sauce
Pin
Print

Citrus Soy Zing Sauce

Course: Sauce, CondimentCuisine: Asian, FusionDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A tangy and savory citrus soy sauce perfect for enhancing your favorite dishes.

Cook Mode

Keep the screen of your device on

Ingredients

  • 0.5 cup soy sauce

  • 0.25 cup fresh orange juice

  • 2 tablespoons honey

  • 1 tablespoon rice vinegar

  • 1 teaspoon grated ginger

  • 0.5 teaspoon minced garlic

  • 1 teaspoon sesame oil

  • 0.25 teaspoon red pepper flakes

Directions

  • In a medium bowl, combine soy sauce, fresh orange juice, and honey until well mixed. Stir thoroughly to ensure the honey is fully dissolved into the mixture.
  • Add rice vinegar, grated ginger, minced garlic, and sesame oil to the mixture. Mix it well to combine all the flavors thoroughly, ensuring everything is evenly distributed.
  • Sprinkle red pepper flakes into the sauce mixture. Adjust the amount of red pepper flakes to taste for an extra zing, mixing well after each addition.
  • Transfer the mixture to a small saucepan. Over medium heat, bring it to a gentle simmer while stirring occasionally.
  • Simmer the sauce for 3-5 minutes, or until slightly thickened, allowing the flavors to meld. Be careful not to over-reduce the mixture.
  • Remove from heat, cool slightly, and transfer to a serving dish or jar. Serve as a condiment or marinade as desired, or store it in the fridge for up to a week.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest