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Dehydrated Recipes

Zesty Orange Sauce for Chicken or Pork | Commercial Dehydrators

A super tasty, zesty orange sauce for chicken or pork. Simply rehydrate to have fresh sauce ready to go. A fantastic time saving shortcut for those long weekend nights.

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Machine recommendation
Zesty Orange Sauce for Chicken or Pork | Commercial Dehydrators
Servings Icon
Serves
Makes 2 leathers; each leather is enough to sauce 3 boneless skinless chicken breast halves or 1 small (1.5 pounds) pork loin when rehydrated
Prep time
Prep time
Dehydration time icon
Dehydrating time
Ingredients
  • 3 navel oranges, peeled
  • 1 garlic clove, peeled
  • 1 teaspoon soy sauce
  • 2 teaspoons coarsely ground dehydrated ginger
  • 1/4 cup molasses
  • 1 teaspoon cornstarch
  • 1/2 dehydrated Chile pepper, crumbled
  • 1 tablespoon grated fresh orange zest
Ingredients
macros
Instructions
  1. Place the oranges, garlic, soy sauce, ginger, molasses, and cornstarch in a blender and puree until smooth. Stir in the chile pepper and orange zest.
  2. Transfer the puree to a small, heavy saucepan and heat, stirring, over medium heat until thickened. Remove from the heat and let cool a few minutes.
  3. Pour 1 cup of puree per leather into strips 1/8 to 1/4 inch thick on a drying sheet set in a dehydrator tray. Slap the tray on the counter a couple times to level the liquid. Dehydrate at 125°F for 12 hours. When dehydrated, the leathers will be pliable but break when bent.
  4. To rehydrate the sauce, after browning your meat on all sides in a skillet, add 1 cup water per number of leathers you intend to use. Over medium-high heat, scrape up all the browned bits from the bottom of the skillet. Add the leather(s), reduce the heat to medium, and stir until dissolved and well mixed. Return the meat to the pan and let simmer in the sauce until fully cooked through and glazed with the sauce.
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Machine recommendation
Zesty Orange Sauce for Chicken or Pork | Commercial Dehydrators
Servings Icon
Serves
Makes 2 leathers; each leather is enough to sauce 3 boneless skinless chicken breast halves or 1 small (1.5 pounds) pork loin when rehydrated
Prep time
Prep time
Dehydration time icon
Dehydrating time
Ingredients
  • 3 navel oranges, peeled
  • 1 garlic clove, peeled
  • 1 teaspoon soy sauce
  • 2 teaspoons coarsely ground dehydrated ginger
  • 1/4 cup molasses
  • 1 teaspoon cornstarch
  • 1/2 dehydrated Chile pepper, crumbled
  • 1 tablespoon grated fresh orange zest
Ingredients
macros
Instructions
  1. Place the oranges, garlic, soy sauce, ginger, molasses, and cornstarch in a blender and puree until smooth. Stir in the chile pepper and orange zest.
  2. Transfer the puree to a small, heavy saucepan and heat, stirring, over medium heat until thickened. Remove from the heat and let cool a few minutes.
  3. Pour 1 cup of puree per leather into strips 1/8 to 1/4 inch thick on a drying sheet set in a dehydrator tray. Slap the tray on the counter a couple times to level the liquid. Dehydrate at 125°F for 12 hours. When dehydrated, the leathers will be pliable but break when bent.
  4. To rehydrate the sauce, after browning your meat on all sides in a skillet, add 1 cup water per number of leathers you intend to use. Over medium-high heat, scrape up all the browned bits from the bottom of the skillet. Add the leather(s), reduce the heat to medium, and stir until dissolved and well mixed. Return the meat to the pan and let simmer in the sauce until fully cooked through and glazed with the sauce.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, tending to chickens, and ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via Instagram. Researching and documenting come naturally to Kate, as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/