Best 19 Orange Ginger Sauce Recipes

ORANGE-GINGER SESAME SAUCE

Steps:

• In a sauce pan combine sugar, vinegar, garlic and ginger.
• Cook on low. heat for eight minutes or until caramelized.
• Add all the other items, bring to a boil then reduce heat and let simmer for 10 minutes.
• Note: I had to add about 1 tblspn corn starch to thicken sauce for my liking.

GRILLED MAHI MAHI AND ORANGE GINGER SAUCE

Steps:

• Preheat to medium high. Slightly oil grate to prevent fish from sticking. Season mahi mahi with salt and pepper. Combine lime juice, soy sauce, ginger paste and oil mix well. Place mahi mahi in plastic bag and add marinade. Marinade for 20-30 minutes. Grill for 6 - 8 minutes on each side.
• Meanwhile drain marinade into sauce pan. Bring to a boil and reduce until reduced by half. Add brown sugar and butter.
• Plate mahi mahi with sauced drizzled on top.

EASY STOVETOP CHICKEN TERIYAKI IN ORANGE GINGER GARLIC SAUCE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat, and brown the chicken breasts on both sides, about 6 minutes per side.
• Whisk together the teriyaki sauce, white wine, orange marmalade, garlic, ginger, and green onions in a bowl, and pour the sauce over the chicken. Cover the skillet, reduce heat to low, and simmer until chicken is no longer pink in the middle, turning the chicken in the sauce several times as it cooks, 10 to 15 minutes. Serve hot.

ORANGE GINGER SAUCE

Steps:

• Mix all ingredients.
• Heat in microwave on High 1 minute.

SPICED ORANGE GINGER-SOY DIPPING SAUCE

Steps:

• Place the sugar in a 4-quart heavy-bottomed saucepan over medium heat. Cook, stirring occasionally with a wooden spoon, until sugar is melted and light golden. Remove from heat and carefully add 1/2 cup water, avoiding splatters.
• Add ginger, shallot, garlic, lemon grass, scallions, cilantro, and habanero pepper. Stir well, and return to medium heat. Simmer until reduced to a thin glaze, about 10 minutes. Remove from heat and add lime juice and orange juice. Add soy sauce to taste. Strain through a fine-meshed sieve, discarding solids. Serve at room temperature; may be refrigerated for up to one week.

TUNA WITH ORANGE, GINGER, AND LEMONGRASS SAUCE

Steps:

• Whisk 2 tablespoons orange juice and cornstarch in small bowl to blend. Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add onion, ginger, lemongrass, garlic and crushed red pepper; sauté until onion is light golden, about 3 minutes. Add 3/4 cup orange juice, stock and soy sauce and boil until reduced to 3/4 cup, about 4 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove from heat. Season sauce to taste with salt and pepper. Brush tuna steaks with olive oil. Coat each side of each tuna steak with 1 teaspoon sesame seeds, pressing gently to adhere. Heat 1 tablespoon olive oil in large nonstick skillet over high heat. Add tuna and cook until opaque in center, about 3 minutes per side. Bring sauce to simmer. Transfer tuna to plates. Serve with sauce.

ASPARAGUS WITH ORANGE GINGER SAUCE

Steps:

• Wash asparagus and snap off tough ends. Place in a steamer basket and steam until just tender, about 5 minutes.
• In a small saucepan, stir together juice, zest and cornstarch.
• Cook over medium-high heat until boiling. Let thicken and reduce while stirring with a whisk, about 3 minutes.
• Remove from heat and add grated ginger.
• Place asparagus on a serving plate and pour sauce over asparagus; top with toasted almonds.

ORANGE GINGER SAUCE FOR DUCK

Steps:

• Place all ingredients - except grapes, water and cornstarch into a small saucepan.
• In a very small container, stir together the cornstrch and water to form a smooth paste.
• Simmer, stir in paste incrementally as needed to thicken.
• Add grapes and serve sauce under crispy duck quarters.

EASY STOVETOP CHICKEN TERIYAKI IN ORANGE GINGER GARLIC SAUCE

Steps:

• 1. Heat oil in a large nonstick skillet over medium-high heat, and brown the chicken breasts on both sides, about 6 minutes per side. 2. Whisk together the teriyaki sauce, white wine, orange marmalade, garlic, ginger, and green onions in a bowl, and pour the sauce over the chicken. Cover the skillet, reduce heat to low, and simmer until chicken is no longer pink in the middle, turning the chicken in the sauce several times as it cooks, 10 to 15 minutes. Serve hot.

ORANGE ROUGHY IN SCALLION AND GINGER SAUCE

Steps:

• Preheat the oven to 400°F Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl.
• Place the fish fillets in an ovenproof casserole dish.
• Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily.
• Cod, sole, or flounder may be substituted for the orange roughy.

GINGER PORK IN ORANGE SAUCE

Steps:

• In plastic food-storage bag, mix ginger, garlic powder and pepper. Add pork to bag; shake bag to coat pork with seasonings.
• Heat 10-inch nonstick skillet over medium-high heat. Cook pork in skillet 2 to 3 minutes, stirring frequently, until brown. Stir in orange juice, brown sugar, orange peel and mushrooms. Reduce heat to low. Cover and cook about 15 minutes or until pork is tender.
• Meanwhile, cook couscous as directed on package. Stir orange sections into pork mixture. Serve over couscous.

MACADAMIA CHICKEN WITH ORANGE-GINGER SAUCE AND COCONUT PILAF

Steps:

• Preheat oven to 375°. Put flour and coconut milk in separate wide, shallow bowls. In another bowl, mix nuts and panko. Rinse chicken and pat dry. Sprinkle all over with salt and pepper.
• Put 2 tablespoons butter and 2 tablespoons olive oil in a large frying pan over medium heat. Dredge chicken in flour, shaking off excess; dip into coconut milk, letting excess drip off; then press into nut mixture to coat on all sides. Reserve coconut milk. Lay chicken in frying pan in a single layer and cook until golden brown on the bottom, 3 to 4 minutes. With a spatula, turn pieces (taking care not to break off nut coating) and brown on the other side, 2 to 3 minutes longer. Transfer chicken to a baking pan and bake until no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
• Meanwhile, wipe any scorched nuts from pan with a paper towel. If pan is dry, add 1 tablespoons each butter and olive oil, then shallots, ginger, and garlic. Cook over medium heat, stirring often, until beginning to brown, about 5 minutes. Pour in broth, wine, and orange juice. Boil until liquid is reduced by about half, 8 to 10 minutes.
• Pour mixture into a blender and, holding lid down tightly with a towel, whirl until very smooth. Return sauce to frying pan and add 1/4 cup reserved coconut milk (discard remainder) and salt and pepper to taste; stir over low heat until hot, then pour into a small bowl.
• Spoon Coconut Pilaf onto plates, top with chicken, and serve with sauce.
• *Chop the nuts by pulsing briefly in a food processor. Finely shred the peel from the oranges and save it for the pilaf.

CRUNCHY SHRIMP WITH TOASTED COUSCOUS & GINGER-ORANGE SAUCE

Steps:

• To prepare sauce:.
• Bring 1 cup orange juice to a boil in a small saucepan over medium-hig heat; cook until reduced to 1/4 cup(about 10 minutes).
• Remove from heat; cool completely.
• Stir in 1 tablespoon cilantro and the next seven ingredients(through red pepper), set aside.
• To prepare couscous:.
• Place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly.
• Add 1-1/2 cups broth, 1/2 cup orange juice, and 1/2 teaspoon salt; bring to a boil.
• Remove from heat, cover and let stand 5 minutes.
• Fluff with a fork, add onions, almonds and butter, stirring until butter melts.
• Keep warm.
• To prepare shrimp:.
• Combine shrimp and egg white in a large bowl, tossing to coat.
• Combine the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger and black pepper in a large zip-top plastic bag.
• Add shrimp to the bag, and seal and shake to coat.
• Heat oil in a large nonyick skillet over medium-high heat; arrange shrimp in a single layer in pan.
• Cook for 2 minutes on each side or until done.
• Place 3/4 cup of couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1-1/2 tablespoons sauce.
• Enjoy!

CHICKEN THIGHS WITH ORANGE CINNAMON GINGER SAUCE

Steps:

• Sprinkle chicken with paprika. Heat the pressure cooker. Add oil and brown the chicken. add garlic, stir for 2 minutes. Season with combined salt, cinnamon and ginger. Add onion pepper celery and stir. Add raisins, almonds and orange juice. Close cover securely. Place pressure regulator on the vent pipe. COOK 10 MINUTES. Cool pressure cooker at once by running cold water over it. Remove chicken and vegetables. Combine cornstarch with the water and add to the pot it while heating and stirring until the sauce thickens. Pour sauce over the chicken, sprinkle olives on the top. Serve with couscous

STEM GINGER PUDDING WITH STICKY ORANGE SAUCE

Steps:

• Preheat oven to 350f/Gas Mark 4.
• Place all the sponge pudding ingredients EXCEPT the stem ginger in a bowl and whisk till smooth and pale.
• Fold in the chopped stem ginger and pour mixture into a 2 1/2 pint ovenproof pudding bowl, then place the bowl in a roasting tray and fill with boiling water until 2/3 up the side of the pudding bowl. Bake for 45 minutes or until firm.
• To make the sauce, place all the ingredients EXCEPT the orange zest in a pan and boil for 5-10 minutes or until the mixture has reduced and is slightly thickened. Remove from heat and stir in orange zest.
• Remove pudding from oven, cut into slices and serve hot with the orange syrup poured over.

SEARED PORK WIHT CRANBERRY GINGER ORANGE SAUCE

Steps:

• Sprinkle pork with rosemary, salt, pepper. Heat oil in large skillet over medium-high. Add pork chops and sear on both sides for 3-4 min per side. Remove pork from skillet Add wine, scraping up brown bits. Reduce to half the volume, ~2 min. Add back pork and cook over medium heat ~ 1 min. Combine remaining ingredients. Add to pork and cook 2 min.

MACADAMIA CHICKEN & ORANGE-GINGER SAUCE & COCONUT

Steps:

• 1. 1 cup all-purpose flour 1 cup coconut milk 1 cup finely chopped roasted, salted macadamia nuts* (about 4 oz.) 1 cup panko (Japanese bread crumbs) or other fine dried bread crumbs 4 boned, skinned chicken breast halves (each 6 to 7 oz. salt freshly ground black pepper About 2 tbsp. butter About 2 tbsp. olive oil 1 cup chopped shallots 1 1/2 tablespoons chopped ginger 1 1/2 tablespoons chopped garlic 1 cup reduced-sodium chicken broth 1/2 cup Viognier or other dry white wine 1/2 cup freshly squeezed orange juice* (from about 2 oranges
• 2. 1. Preheat oven to 375°. Put flour and coconut milk in separate wide, shallow bowls. In another bowl, mix nuts and panko. Rinse chicken and pat dry. Sprinkle all over with salt and pepper. 2. Put 2 tbsp. butter and 2 tbsp. olive oil in a large frying pan over medium heat. Dredge chicken in flour, shaking off excess; dip into coconut milk, letting excess drip off; then press into nut mixture to coat on all sides. Reserve coconut milk. Lay chicken in frying pan in a single layer and cook until golden brown on the bottom, 3 to 4 minutes. With a spatula, turn pieces (taking care not to break off nut coating) and brown on the other side, 2 to 3 minutes longer. Transfer chicken to a baking pan and bake until no longer pink in center of thickest part (cut to test), 15 to 20 minutes. 3. Meanwhile, wipe any scorched nuts from pan with a paper towel. If pan is dry, add 1 tbsp. each butter and olive oil, then shallots, ginger, and garlic. Cook over medium heat, stirring often, until beginning to brown, about 5 minutes. Pour in broth, wine, and orange juice. Boil until liquid is reduced by about half, 8 to 10 minutes. 4. Pour mixture into a blender and, holding lid down tightly with a towel, whirl until very smooth. Return sauce to frying pan and add 1/4 cup reserved coconut milk (discard remainder) and salt and pepper to taste; stir over low heat until hot, then pour into a small bowl. 5. Spoon Coconut Pilaf onto plates, top with chicken, and serve with sauce. *Chop the nuts by pulsing briefly in a food processor. Finely shred the peel from the oranges and save it for the pilaf.

PORK TENDERLOIN WITH ORANGE AND GINGER SAUCE

Steps:

• cut pork into half inch slices grate rind of half orange one teaspoon of finely chopped ginger. add ginger,orange rind,juice of 2 oranges,teaspoon of butter,tablespoon brown sugar and splash of whiskey into pan,slowly reduce,when sauce syrupy,in hot frying pan cook pork rapidly. pour sauce over pork on the plate and serve with seasonal veg

ORANGE GINGER SAUCE

Steps:

• 1. Mix all ingredients. Heat in microwave on High 1 minute.