This sauce is wonderful to use for making Orange Chicken, or just dipping items into. I could also see this as a great marinade for salmon or tuna. Once you've made it and tried it homemade, you will NEVER purchase store bought again! This makes a LOT of sauce, but you can freeze portions individually in small ziploc bags and just thaw out when you want to use it again. The sauce should easily last a few weeks in an airtight container in the fridge, as well.
1In a medium large saucepan, combine all but the cornstarch and water and slowly bring to a boil, stirring often.
2Combine the cornstarch and water in a small bowl (stir together very well, until it's combined thoroughly. If you let it sit too long, the cornstarch will start separating and hardening, so use it right after you've stirred it well or re-stir before adding to the sauce)
3Add the cornstarch mixture to the sauce and remove from heat as soon as it gets thickened. Stir a little more after you remove it from the heat.
Cover the pan and let it sit, stirring occasionally, for about 30 minutes. This sitting time allows all the flavors to blend together more. You CAN use it immediately, however, I found it was better after 30 minutes.
4After it cools in the fridge (or if you freeze it), you'll need to warm it up a little if you want to use it as a dip. To microwave from frozen, put a serving in a bowl and heat for 30 seconds at a time, then stir and repeat until it's warm enough for you.
5I used it with my lowfat version of "tangerine chicken"