6 tbl. hoisin sauce
3/4 c. orange juice
2 tbl. oyster sauce
2 tbl. ketchup - main sauce
2 tbl. finely chopped orange peels - main sauce
3/4 tsp. sugar
1 - 2 tsp. chef chow (optional)
1/2 c. broth

NOTE:

Sauce should be made up by the quart to keep on hand for when needed.