Go Back

Cashew Chicken Sauce

Servings 4 servings


  • 3 cloves of garlic
  • 1 tablespoon sesame oil
  • 3 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes optional
  • 2-3 tablespoons corn starch
  • 1 1/4 to 1 1/2 cups vegetable stock


  1. In a small to medium size pot, combine the sesame oil and minced garlic over medium heat. Cook for about 30 seconds. Then add the remaining sauce ingredients: oyster sauce, soy sauce, brown sugar, onion powder, red pepper flakes (if using), and cornstarch. Start with two tablespoons of cornstarch and you can add more later if you think it needs to be thicker.
  2. Give that a good whisk. Then slowly add the vegetable stock. The mixture may appear very thin at first, but keep cooking over medium heat and it will thicken up (like gravy). If it doesn't, add another tablespoon of corn starch. If it gets a little too thick, add a little more vegetable stock. Once it reaches the desired thickness, remove from heat. Taste and add salt or more soy if you think it needs it.
  3. Use right away or store in a container with a lid in the refrigerator for up to two weeks and rewarm as needed. I will use this sauce over two pounds of chicken (or whatever I'm cooking) for four servings. So you can divide the sauce in half if you only need two servings at a time, like we do.