1/4 cup water 2 tablespoons corn starch 1/2 cup orange juice, freshly squeezed if possible 1/2 teaspoon orange zest 2 tablespoons orange marmalade 2 tablespoons plus 1 teaspoon low-sodium soy sauce 1 clove garlic, minced 1/4 teaspoon ginger, grated 2 1/2 teaspoons of sambal chile sauce 2 tablespoons mirin 2 tablespoons rice wine vinegar 1 tablespoon white wine vinegar 2 tablespoons honey 1/4 teaspoon white pepper 1 teaspoon salt

Step 1 In a small bowl, stir together the water and corn starch to make a slurry. Set aside.

Step 2 In a small saucepan, combine the orange juice, zest and marmalade along with the soy sauce, garlic, ginger, chile sauce, mirin, rice wine vinegar, white wine vinegar, honey, pepper and salt. Heat over medium-high heat, stirring occasionally until the mixture comes to a simmer, 2 to 3 minutes.

Step 3Whisk in the corn starch slurry and continue to cook until the sauce comes back to a simmer, about 2 minutes. Remove from heat and set aside. This makes about 1 cup sauce.

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