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.
First time making something like this and it went great thanks to this recipe!
I reduced the siracha as I am a little bit of a wimp. I wished I had reduced more and less cayanne but my friend loved it as is and it was still super tasty.
Recommend: Add a bag of frozen stir fry veggies and water chestnuts when you put the sauce in!
Loved it. Didnโt add sriracha or lemongrass but still had a great kick to it.
This was absolutely AMAZING! I didnโt even add the chilli powder, all the sriracha, or all the curry powder and it still had a real good kick to it. Also added in some red capsicum and bok choy as we love extra veggies. Definitely adding this to the regular dinner rotation
Husband and I loved it, kids thought the curry flavour was a bit much- will likely cut this back next time. Also added carrot, broccoli and pak Choy
Yum !! Can I freeze it ?
I knew when I read this recipe I would love it and we did. So easy and quick, and the flavor and texture was out of this world delicious. Hubs is already asking when we can have it again! Another of your recipes thatโs going into my Best File! Thanks for sharing!
I doubled the amt of chicken and sauce quants to feed 4. My husband says the sauce is nicer than the Chinese restaurant !
So wonderfully tasty. I chucked in snow peas, red capsicum and a handful of peanuts at the end. Wonderful recipe thank you Nagi!
Another winner from this wonderful cook.
Couldnโt agree more. This is honestly better than takeaway. Love.
My husband and I just love this! Weโve tried satay chicken in many different cities after I had my first whilst working as a waitress in the first Chinese restaurant in Balmain in 1970 and this is fantastic! Only change is I sliced the onions as thatโs how Iโve usually had it.
We love this! This sauce (as written with some extra water for a longer simmering time) also makes a great squash and chickpea satay. Some of the squash disintegrates into the sauce making it super thick.
I am an Aussie living in the US and this is one dish I sorely miss. I have tried many recipes and many more restaurants in search of this clearly Chinese/Aussie delight. I made this on the weekend and it is exactly what I had been missing. I quadrupled the recipe and glad I did. I now have extra to devour later. Thank you!!! โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ
Im running out of words to describe how amazing your recipes are โฆ. This one , off the chart fantastic .. gorgeous gorgeous GORGEOUS!!! xx
Absolutely beautiful, my hubby was sad it came to an end. Will be making again.
Your recipes are excellent, really enjoy making them.
Woo hoo!! I am glad you liked it Bev! N x
Greetings from Latvia! We donโt have lemongrass paste here, can I sub for dried lemongrass powder?
I havenโt tried that product Eva so donโt know! Can you get fresh lemongrass? N x
I live in Turkey. We canโt get lemongrass paste either. I make this recipe at least once a week. I substitute grated lemon rind and itโs delicious.
I made this last night I added carrot zucchini and broccoli. This recipe is full of flavour absolutely delicious.
Hi Nagi,
This looks delicious as do all your recipes!
Could i convert this to skewers please as i am wanting it like chinese takeaway skewers.
I know you have skewer recipes but this looks great!
If so any suggestions please?
Love to you and Dozey boi!
๐
I havenโt tried this as skewers โ I suggest using one of my skewer recipes as they are all well tested! N x
Fantastic. Just made for dinner. Peanuts and a bit of heat. Whatโs not to love. Am so obsessed with trying different recipes on your site I just donโt have time to revisit ones Iโve already done. They are all great. Made Geriatric Boyfriend your coq au vin on Sunday โฆ. am going to have to stop feeding him your recipes lest he asks me to marry him for my cooking!!
Ba ha ha ha!! A little fear of commitment?? ๐คฃ N x
Hi Nagi, Iโve been looking for this recipe for over 30 years, so happy to finally find it. My favourite meal for a few years at our local RSL. No other satay seemed to hit the right note. The family loved it ๐
Hi Nagi,
Would DoTerra pure Lemongress oil be OK as a substitute for lemongrass paste? (Itโs absolutely fine to be ingested).
Cheers,
Xo