1/4 cup orange juice (preferably fresh) or mango juice
1/4 cup soy sauce (low-sodium or regular)
2 tablespoons lemon juice (preferably fresh)
3 cloves garlic (about 1 tablespoon minced)
1 slice peeled fresh ginger (about 1 tablespoon minced)
2 teaspoons Asian (toasted) sesame oil
2 tablespoons maple syrup or honey
Combine all the ingredients in a jar and shake well. Store, covered, in the refrigerator, until ready to use.
Note: Keeps for up to 1 week in the refrigerator. Freezes well for up to 3 months.
Prepare marinade as directed above. Place in a saucepan and heat until boiling. Dissolve 1 tablespoon cornstarch in 2 tablespoons water or orange juice. Stir the cornstarch solution into the boiling marinade and cook, stirring constantly, until smooth and thickened, about 2 minutes. Serve as a sauce.