When I was diagnosed with Celiac, one of my first cravings had to be one that is typically loaded with gluten or MSG (my body reacts the same way to both ingredients): Chinese Food.
The one soy product I occasionally include in our diet is soy sauce…unfortunately, soy sauce traditionally includes wheat. I was pleased to find Tamari Soy Sauce ( which is naturally wheat and gluten free, available at my local health food shoppe (as well as my own Amazon Store), but I still needed more.
This orange sauce goes perfectly with chicken, shrimp, or even tofu. If you are not able to consume soy, try adding a bit of natural sea salt to the recipe until you are satisfied with the balance of sweet and salty.
For an extra kick, I like to sprinkle crushed red pepper onto my dish. Because this is a bit much for my children, I do not add it to the pot, but imagine the sauce would be equally delicious if you chose to prepare it with the crushed pepper in the cooking process.
Whatever you chose to do with this recipe, sweet and salty, spicy or mild, I have no doubt the flavor will bring you back to Chinese takeout days gone by. Enjoy!
Chinese Orange Sauce
3 c Orange Juice (fresh squeezed is best)
¼ c Agave Nectar
2 tsp Ground Ginger
Zest of 2 oranges
4 Tbs Arrowroot Powder mixed with 2 Tbs Water
2-4 Tbs Tamari Soy Sauce (to taste)
Crushed Red Pepper to taste
In large sauce pan, mix orange juice agave nectar, ground ginger and orange zest. Warm over medium-high heat. When simmering, add in arrowroot powder mixed with water, 1 tablespoon at a time until sauce coats the back of a spoon. Add soy sauce to taste. Serve over chosen dish and sprinkle with crushed red pepper (optional).
Makes 12-16 servings.