Orange Garlic Chile Sauce

Day 17 of quarantine and I’m dipping into the pantry for a Full Belly kitchen staple. I love putting this on salmon, over a stir fry or poured over a rice and veggie bowl. The ideas are endless and you’ll see how versatile it is to use. You could also double the recipe if you want to keep a jar in the fridge to use for a couple of meals. It’s easy to remember because the main ingredients are just equal parts so you can double or triple the recipe without issue. I made this tonight with salmon and white beans and it was so delish.

What you need:

1/4 C rice vinegar
1/4 C mirin
1/4 C soy sauce
1/4 orange juice (ideally fresh squeezed but bottled works just fine)
1/4 C brown sugar
3 cloves of garlic, crushed
1/2 tsp chile garlic sauce (I use the popular kind from Asian grocery stores with the green lid)
2 Tablespoons cold water
1 tsp cornstarch

Combine the first seven ingredients in a small sauce pan and stir together. Turn on stove to a medium-high heat and bring to a boil and then reduce down to medium-low heat and reduce down to half (takes about 15 minutes). In a small dish, make a slurry of the water and cornstarch and then pour it into the hot sauce and stir to combine. Bring the heat back up to medium-high and stir for about five minutes. The sauce will slightly thicken, just enough for a perfect sauce. Turn off heat and let cool a bit before transferring to a glass jar or tupperware. It will keep in fridge for 5 days. Enjoy!

On crispy tofu

or salmon with white beans