Sweet and Sour Sauce
Sarah Wilkins
Sarah Wilkins
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21 Calories
5 g Carbs
0 g Protein
0 g Fat
Total Time
8 servings

This Asian-inspired sauce is perfect for dipping spring rolls and pot stickers, and it makes a delectable glaze for chicken and shrimp! Did I mention it tastes even better than the bottled stuff for less than half the calories? Mmm hmm.


  • 1 cup orange juice, fresh squeezed
  • ¼ cup rice vinegar
  • 1½ tbsp splenda, brown sugar blend
  • 2 tbsp low-sugar ketchup
  • 2 tbsp water
  • 1 tbsp cornstarch
  • 1 tsp crushed red pepper flakes

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  1. Combine orange juice, vinegar, brown sugar, and ketchup in a small saucepan.
  2. Simmer over medium-high heat for 5 minutes.
  3. Combine water and cornstarch to make a slurry, then add to saucepan.
  4. Reduce heat to medium-low, and stir until thickened.
  5. Store in the fridge up to one week.

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