Heat a drizzle of olive oil in a small saucepan over medium heat. Add the minced ginger, garlic, and orange zest and cook for 2-3 minutes, until fragrant. Stir often to avoid burning.
Stir in the orange juice, soy sauce, and sugar. Continue to cook for 3 minutes.
Stir the water and cornstarch together until fully dissolved and pour it into the sauce. Cook, stirring constantly until the sauce thickens, about 3-5 minutes.
Add orange ginger sauce to stir-fried chicken or vegetables.
Make ahead tip
Allow the sauce to cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days. Reheat the sauce by warming it over low heat.
Video
Notes
Orange zest: You want the colorful part of the peel only, not the white pith! The pith has a bitter taste and will cause the sauce to taste bitter.Orange juice: Fresh juice will yield the best flavor.Makes about 1/2 cup.