Kobe Roux | Springfield, MO Cashew Chicken Sauce

Recipe by Kobe Roux
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine all ingredients except the (2/3 C water and corn starch) and bring to a slow rolling boil.
  • Add corn starch to 2/3 C water and whisk thoroughly, then combine with boiling sauce base.
  • Whisk until thickened.
  • This sauce is actually as close as I can come to Mr. Lee's Sauce from Oriental Inn in Marshfield, MO. He's made the "BEST" Springfield-Style Cashew Chicken in America since 1982. Period.
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