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1
Use a zester to zest the oranges or tangerines; set the zest aside.
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2
To make the segments, use a sharp knife to cut a generous slice off the top and bottom of the oranges, exposing the juicy insides.
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3
Working from top to bottom with a small, sharp knife (I like a 4-inch blade), cut the peel off in strips, going deeper than usual so that the outer membrane of the fruit is removed.
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4
Work your way all around the fruit, curving your cuts with the shape of the fruit, until the orange flesh is fully exposed.
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5
Discard the skin and membrane.
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6
Pick up the fruit in one hand and, working over a bowl, turn the fruit on its side and with the knife in the other hand, slice in between the membranes that separate the sections, releasing a completely peeled segment into the bowl, which will also catch the juice.
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7
Drain the juice into a small saucepan and reserve the segments.
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8
Add the zest, lime juice, sugar, soy sauce, and ginger to the saucepan.
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9
Bring the mixture to a boil, then lower the heat and simmer for 5 minutes.
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10
Mix the cornstarch with 1 teaspoon water and whisk into the hot mixture.
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11
Bring it to a boil, then lower the heat and simmer until thickened, about 3 more minutes.
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12
Stir in the sweet chili sauce and cool.
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13
Stir in the reserved segments and cilantro.
