The CHINESE takeout version of chickenย satay! This Chinese Satay Chicken Stir Fryย is quite different to Malaysian and Thai satay, but just as delicious.
This is a made from scratch chicken satay recipe, andย there is every possibility you already have everything you need to make this. Similar to the Everyday Chicken Curry, the simplicity of the spices required will surprise you.
Chinese Satay Chicken Stir Fry
For years, Iโve been trying to extract restaurant secrets from my local Chinese restaurant. Each time I go, I weave a question innocently into the conversation, trying to pick up one more tip.ย Ask too many, or be too obvious, and they clam up and shake their heads. โNo, no, noโ, heโd say, shaking his head.
So I paused, trying to think ofย a clever way to extract the secret of his Satay Sauce from him.
โErrโฆ.How do you make your Satay Sauce?โ I asked. Full marks for word smithing. I should have been a detective โ brilliant, crafty questioning skills.
Butย to my surprise, he actually answered.
โWe use Jimmyโs. But we change it!โ, he said almost defensively, daring me toย judge him for using a bottled sauce. โWe add things. We make better!โ
โOh! I know Jimmyโs! What do you add?โ I asked.
โNo, no, noโ, he said, clamming up.
Bugger. I went too far.
Chinese Satay Sauce
The Chinese take out version of Chicken in Satay Sauce is quite different from Malaysian, Thai and Indonesian Satay Sauce. Itโs less coconut-y and less peanut-y (are they real words??), doesnโt have bits of crushed peanuts in the sauce, and hasย a stronger flavour from satay seasoning.
As my local Chinese takeout owner says, there is actually no such thing as satay in Chinese cuisine. But over the years the popularity of satay generally has evolved such that almost every neighbourhood Chinese restaurant here in Australia has x, y and z in Satay Sauce on the menu.
The brand of Satay Sauce that my Chinese restaurant refers to as using as their sauce base is called Jimmyโs Sate Sauce.ย Itโs sold in someย Asian shopsย and even at some fresh produce stores, like Harris Farmsย (not at all stores).ย Aย Chinese friend of mine told me that itโs quite widely used in restaurants, but always with other ingredients added.
However, because even I sometimes struggle to find Jimmyโs Sate Sauce, I decided to create a Chinese Satay Chicken Stir Fry made from scratch.ย Itโsย a homemade copycat and Iโm the first to admit itโs not exactly the same.ย But itโsย similar, and most importantly, it is a darn tasty satay sauce thatโs easy to make with ingredients youโll find at most supermarkets. Oh โ and you know exactly what goes into it!
I like to useย chicken thighย for stir fries because itโs juicier than breast and tenderloin. If I make this with chicken breast, I alwaysย tenderise it using a Chinese restaurant technique using baking soda (bi-carb). Itโs super simple, see directions here: How to Velvet Chicken.
This is a simple recipe thatโs easy enough for midweek. Noย grinding peanuts, not even chopping up lemongrass (I use lemongrass paste, it works better for this recipe). In my more โseriousโ Chicken Satay Curry recipe, I insist on using both peanuts and fresh lemongrass. It has more steps and uses more equipment than this recipe and it is definitely worth the effort.
But in my world, stir fries should be fast and easy to make. So I made thisย Chinese Satay Chicken Stir Fryย straight forward. And if I do say so myself, itโs darn tasty! โ Nagi x
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Chinese Satay Chicken Stir Fry
Ingredients
Tenderised Chicken, optional (Note 5)
- 8 oz / 250g chicken breast
- 3/4 tsp baking soda (bi carb soda) (optional)
Satay Seasoning
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/4 tsp chilli powder (Not US Chilli powder! See Note 1)
- 1 1/2 tsp Curry Powder (Note 2)
- 1/2 tsp salt
- 1/4 tsp white pepper
Satay Sauce
- 1 1/2 tbsp smooth peanut butter
- 2 tsp brown sugar
- 1 tsp light soy sauce (Note 3)
- 2 tsp rice vinegar
- 2 tsp Sriracha (or other hot sauce)
- 1/2 tsp lemongrass paste (Note 4)
- 1/3 cup coconut milk (full fat)
- 1/4 cup water
Stir Fry
- 1 tbsp peanut oil (or other plain oil)
- 1 onion , finely chopped
- 2 garlic cloves , minced
- Shallots/scallions , sliced (optional garnish)
Instructions
Tenderise Chicken (optional)
- Cut chicken in half length wise then slice thinly. Place in a bowl with baking soda, use fingers to coat. Set aside for 20 minutes.
- Rinse well, pat dry with paper towel then place in a bowl.
Seasoning
- Mix together Seasoning.
- Sprinkle 1 tsp of Seasoning over chicken. Mix to coat then set aside for 10 minutes (not critical, can skip this).
Sauce
- Place all ingredients except water in a bowl. Add remaining Seasoning. Mix, then add water and mix.
Stir Fry
- Heat oil in wok or skillet over high heat. Add onion and garlic, stir fry for 1 minute.
- Add chicken and stir fry for 2 minutes until just cooked through and a bit browned.
- Lower heat slightly, then add Sauce. Stir fry until it reduce down and becomes thicker โ 1 to 1 1/2 minutes.
- Serve immediately with rice โ or for a low carb, low cal option, try Cauliflower Rice! Garnish with sliced shallots/scallions if desired.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Chinese Satay Chicken Stir Fry recipe video!
LIFE OF DOZER
Iโm still travelling Japan and his boarder continues to report that ย it seems Dozerโs not missing me at allโฆ.
This recipe is delicious ๐
Have made it previously but tonight added carrots and Chinese broccoli ( for veggie intake). Cooked the carrots and broccoli stems with the onions, then removed before adding the chicken, so the chicken could brown (worked perfectly)
Then added the veggies back and continued with the recipe
So sorry to hear about Dozer ๐
I tried the Malaysian satay chicken first, and found it time-consuming and fiddly (especially with transferring sauce to a blender etc) โ and just didnโt love the taste.
I tried this next and WOW! Much quicker and easier preparation, and the tastiest satay chicken Iโve ever had. Perfect spice level, almost a caramelised taste, was licking the sauce out of the pan.
I tripled the recipe as itโs quite small, substituted some of the water with extra coconut milk (to use up a whole tin), and added lots of mushrooms.
Iโm making this tonight! I know what you mean about asking for the recipe innocently Lol! We have a place that is about an hours drive away, we go for special occasions, called Ming Teh. They make a hot and sour rice dish that is pure comfort! Iโve tried googling, Iโve tried using the recipe for hot and sour soup, but just making it for rice, and Iโve come close. Iโve questioned them every time Iโm there, and I know peanut butter is a big add-in. Last time I tried, I came close!
This recipe was deadset the best satay chicken, I added some carrot, broccoli, baby corn, shallots and rice noodles. Hubby was delighted and on a Monday night!
My U.S. grocery store only carries a โlemongrass turmeric pasteโ. If I use this, then should I eliminate the turmeric called for in the seasoning then still use 1/2 tsp of this โlemongrass turmeric pasteโ? Or should I not use this paste at all and instead substitute the lemongrass with lemon juice/zest
Amazing flavour and such tender chicken. I tripled the recipe and added 1/2 cauliflower head to feed 5. Iโd do the same again (maybe add a bit more cauliflower) but it was too hot for some so next time Iโll halve the sriracha.
Another winning recipe! I omitted the chilli powder and the dish had a lovely light spice. This would be great with some veggies mixed through as well
Omg, I made this recipe for dinner tonight on the fly and it was the best Satay stirfry weโve ever eaten. Thank you!
This recipe is heavenly ๐
Yum! Left out the chilli powder and siracha to make it family friendly, the turmeric and curry powder add enough heat, adults can always add siracha to their own bowls. Also didnโt tenderize the chicken due to time constraints, still delicious. Thanks Nagi ๐
We thoroughly enjoyed this and will definitely make it again! We we didnโt have Lemongrass so used some kaffir lime leaves instead. Added more coconut milk because we love coconut. It was not as โpeanut-tyโ as we thought it might be (noting we didnโt use peanut oil) but we loved the chilli hit!
Made this last night and accidentally used double quantity of coconut milk, the taste is overpowering the rest of the flavours.
Any ideas on what I could
add to save it?
Thank you in advance! ๐
This recipe was fantastic we loved it easy to make and so tasty
Just divine, sorry no pic โ devoured and enjoyed ๐๐ป
Very tasty!!
Added some rough cut green pepper and onion .
Delicious! Well done !!
Hi Nagi, can you please tell me, when you use tablespoon measurements are you using 15ml or 20ml? I know you write for the Aussie and US market so have always wondered if Iโm using the right one.
Absolutely superb!!!! We normally buy bottle satay sauce. Easy recipe and so delicious. Despite omit lemongrass, and gluten free soy sauce, only used 1/2 tsp sriracha and 1/2 curry powder. Add mushroom to increase the volume so not add any water. Remaining coconut milk, I add it into the rice to make it as coconut rice. Another amazing recipe โฆ.thank you so much Nagi.
Another banger Nagi. Can you do no wrong?
I have ordered A LOT of Satay Chicken in my 56 years. Itโs my favourite Chinese dish. This recipe is by far the absolute best I have ever tasted. Thank you Nagi.