Today’s recipe is all about the sauce—a bright, flavorful Orange Teriyaki Sauce that I paired with the kalua pork I shared with you yesterday. I served the tender, smoky pork over a fluffy bed of rice, added a colorful mix of stir-fry vegetables, and then drizzled this simple, citrus-kissed sauce over the top. The result was my own homemade take on Rumbi’s rice bowl with kalua pork and orange sauce—comforting, fresh, and full of flavor in every bite.

What I loved most about this sauce was the way the sweet, tangy orange flavor popped against the savory teriyaki base. It brought a sunny brightness that made the whole dish feel lighter and more vibrant. My family, on the other hand, would have been perfectly happy with classic teriyaki sauce—sometimes they like to stick with the familiar. But for me, the citrus twist was a welcome change of pace and a fun way to mix things up.

The beauty of this sauce is its versatility. You can swap it in anywhere you’d normally use teriyaki—think teriyaki chicken rice bowls, oven-baked teriyaki chicken thighs, or even as a glaze for grilled shrimp or salmon. It’s quick to make, easy to customize, and just might become your new favorite way to brighten up a weeknight meal.

Ingredients to make Orange Teriyaki Sauce

• CORNSTARCH
• WATER
• SUGAR
• SOY SAUCE
• ORANGE JUICE
• RICE VINEGAR
• GARLIC
• ORANGE ZEST

Instructions for Orange Teriyaki Sauce

Mix the thickener: In a small saucepan, whisk together the cornstarch and cold water until completely smooth with no lumps. This will help your sauce thicken evenly.

Add the flavor base: Whisk in the sugar, soy sauce, orange juice, vinegar, and minced garlic until well combined.

Cook the sauce: Place the pan over medium heat and bring the mixture to a gentle boil, stirring often. Once it reaches a boil, reduce the heat and let it simmer until the sauce thickens to your liking.

Finish with zest: Remove from the heat and stir in your desired amount of fresh orange zest for a bright, citrusy pop.

Serve: You’ll have about 1 cup of sauce—perfect for drizzling over pork, chicken, rice bowls, or stir-fried vegetables.

Frequently Asked Questions

Can I make this sauce ahead of time?
Yes! You can prepare the sauce up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave before serving.

Can I use bottled orange juice instead of fresh?
Absolutely. Fresh-squeezed orange juice will give the brightest flavor, but bottled works just fine—just choose one without added sugar so the sauce doesn’t become overly sweet.

How do I make the sauce thicker or thinner?
For a thicker sauce, simmer it a few extra minutes until it reaches your desired consistency. For a thinner sauce, whisk in a splash of water or orange juice after cooking.

Can I make this gluten-free?
Yes—simply use a gluten-free soy sauce or tamari in place of regular soy sauce. All other ingredients are naturally gluten-free.

What can I serve this sauce with besides kalua pork?
It’s delicious over teriyaki chicken rice bowls, oven-baked teriyaki chicken thighs, grilled shrimp, salmon, or even as a stir-fry sauce for vegetables.

Can I freeze this sauce?
You can, though the texture may change slightly after thawing. Freeze in a freezer-safe container for up to 2 months, then thaw in the fridge and whisk before reheating.

How much sauce does this recipe make?
You’ll end up with about 1 cup—enough for 4–6 servings, depending on how generously you drizzle it.

FOR MORE RECIPES LIKE THIS, TRY:

• Grilled Hawaiian Teriyaki Chicken Bowls
• Healthy Teriyaki Chicken Rice Bowls
• Teriyaki Ground Beef
• Grilled Teriyaki Burgers with Pineapple