Citrus Soy Pan Sauce

Citrus Soy Pan Sauce

A tangy, savory pan sauce built from fond, citrus juice, and soy for weeknight dinners.

Total 15 min Makes 16 oz Calories 65/serving

Dietary

Nut free, Halal

Allergens

Soy, Dairy, Wheat

This quick pan sauce deglazes the browned bits left after searing chicken, fish, or pork into a glossy, tangy-savory finish. Orange and lime juice brighten the soy base while a touch of butter rounds out the edges. It comes together in minutes using the same skillet you cooked your protein in, making it an easy way to dress up a simple seared meal.

Ingredients

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup chicken stock
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 2 tablespoons unsalted butter, cold and cubed
  • 1 teaspoon orange zest
  • 1 scallion, thinly sliced, for garnish

Method

  1. In a small bowl, whisk together the soy sauce, orange juice, lime juice, rice vinegar, and honey.

  2. In the same skillet used to sear your protein, with the fond still in place, reduce heat to medium and add the garlic and ginger. Cook, stirring, until fragrant, about 30 seconds.

  3. Pour the citrus-soy mixture and chicken stock into the skillet, scraping up any browned bits from the bottom with a wooden spoon.

  4. Bring the sauce to a simmer and cook until slightly reduced, about 4 minutes.

  5. In a small bowl, stir together the cornstarch and water until smooth, then whisk this slurry into the simmering sauce.

  6. Simmer the sauce, stirring often, until it thickens slightly and coats the back of a spoon, about 2 minutes.

  7. Remove the skillet from heat and whisk in the cold butter, one cube at a time, until the sauce is glossy.

  8. Stir in the orange zest, then spoon the sauce over the cooked protein and garnish with sliced scallion.

Rate this recipe

★ 4.4 (1)

Citrus Soy Pan Sauce

This quick pan sauce deglazes the browned bits left after searing chicken, fish, or pork into a glossy, tangy-savory finish. Orange and lime juice brighten the soy base while a touch of butter rounds out the edges. It comes together in minutes using the same skillet you cooked your protein in, making it an easy way to dress up a simple seared meal.

15 min 16 oz 65 cal

Ingredients

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup chicken stock
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 2 tablespoons unsalted butter, cold and cubed
  • 1 teaspoon orange zest
  • 1 scallion, thinly sliced, for garnish

Method

  1. 1

    In a small bowl, whisk together the soy sauce, orange juice, lime juice, rice vinegar, and honey.

  2. 2

    In the same skillet used to sear your protein, with the fond still in place, reduce heat to medium and add the garlic and ginger. Cook, stirring, until fragrant, about 30 seconds.

  3. 3

    Pour the citrus-soy mixture and chicken stock into the skillet, scraping up any browned bits from the bottom with a wooden spoon.

  4. 4

    Bring the sauce to a simmer and cook until slightly reduced, about 4 minutes.

  5. 5

    In a small bowl, stir together the cornstarch and water until smooth, then whisk this slurry into the simmering sauce.

  6. 6

    Simmer the sauce, stirring often, until it thickens slightly and coats the back of a spoon, about 2 minutes.

  7. 7

    Remove the skillet from heat and whisk in the cold butter, one cube at a time, until the sauce is glossy.

  8. 8

    Stir in the orange zest, then spoon the sauce over the cooked protein and garnish with sliced scallion.