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! I didnโt have any lemongrass paste on hand so I simply added a piece of lemon rind and removed before serving โ wouldnโt have the same effect I know but I figured a little citrus is probably better than none. I also accidentally forgot the sugar but I didnโt notice at all when tasting.
Will definitely be saving this recipe to make again! (And again, and again!)
Hi Teigan, Iโm glad you still loved it!
Hi Nagi, wondering if this would work with light coconut milk? Ta! ๐
Hi Mai โ That should be fine! I hope you love it!
Hi Nagi!
I have made this weekly since first making it! I have to admit i now make it in a big pot so our family of 5 have left overs!! Its beautiful!!
You have changed our way of cooking, clearing the cupboards of packet and jar mixesโฆ it was more expensive to start with, but now i find i have most ingredients i need in the cupboard or fridgeโฆ.my grocery bill has gone down !
Im really enjoying cooking your recipies and reading what Doser is up to!
Thank you!!
Another big hit ! Thank you for another delicious dinner!
Glad you enjoyed this Chantelle!! Thanks for letting me know โ N x
Hi Nagi,
I have found some Jimmyโs Sate Sauce, my local IGA and asian grocer stock it! Wondering if you have a recipe that uses Jimmyโs?
Thanks. P.s. your recipes have become the go-to for most meals as they are simple enough for weeknights but also tasty with so much flavour!
Not yet Petrina but itโs on my list!! N x
Love it, itโs better than my favourite Chinese takeaway shop and now a staple dinner recipe that everyone asks for, we rarely buy Chinese takeaway anymore. Made only a few adjustments for personal taste: more gralic, onion and hot paprika as we like spicy food. Thank you so much for this recipe and all the others that we love!
Wonderful recipe. Great taste and sauce texture. Cut very low on sugar and vinegar and used 1/2 lime juice instead for personal preference (plus some sliced thin greens and pepper strips). Will be making this again (and again, and againโฆ). Thank you so much for this sauce inspiration!
Hi Nagi, I canโt get lemongrass paste where I am, but have managed to find some frozen lemongrass. How would you suggest that I incorporate it into the sauce? Should I finely chop or is it necessary to sautรฉ separately as you mention? And how much? Thanks. Looking forward to trying this recipe! Every recipe of yours that I have tried so far has been a big hit!
Nagi, everyone loves this dish so much, and it is so simple to make. It is a new staple in our house. I will always have the ingredients on hand in case someone drops in for dinner, because it really quick to make!
Thatโs SO GREAT to hear Karen! Iโm so glad you enjoyed this, thank you for letting me know! N xx
Hi Nagi
Thank you so much for the recipe.
I made this last night โ my hubby and I liked it so much.
Easy to follow recipe & super delicious! It tastes exactly like the one from our fav Chinese restaurant.
Many thanks ๐
Melania
FANTASTIC I made this for my daughter who is Satay addicted and she said along with her Aunty that โ I should start a food van and just sell thisโ thank you very much for this highly addictive recipe we cannot stop eating it. Dean from Australia
I love hearing that dean! So glad your daughter enjoyed this! N xx PS Iโm in Australia too! Sydney ๐ N x
I just want to say, I loved this!!
I did change a little, but I really would have had no idea about how to go about making a nice satay without this recipe. I added potato, carrot, brussel sprouts (yeah, I add those to everything haha) and a little mushroom. I also didnโt add white pepper or the spicy sauce, and I added less chilli and less curry powder (I think my chilli is a very spicy variety).
It was so great! Iโm just eating the leftovers now (I doubled the recipe) and feeling sad that this is the last of it. Will be making again soon.
THANK YOU!!
Hi Nagi, I was going through some favourite Chinese recipes and comparing them when I came across your Chinese Satay Chicken Stir Fry. One of your commentors, Graham (25/03/18) mentioned a restaurant recipe similar to my favourite. I learned this when I attended Harry Quays Chinese Cooking Classes back in 1992. Basically all prep is the same for any recipe, but the finishing sauce makes all the difference, and mine goes like thisโฆmix together- 1/2 cup Carnation milk, 1Tablespoon Jimmys Satay Sauce, 1 teaspoon curry powder, 2 Tablespoons of sesame paste or smooth peanut butter, salt, pepper and 3 drops chilli oil. Pour this over your finished stir fry andโฆBLISS!!! Give it a go, I think youโll like it.
Woah! Iโve never heard of that, I will definitely give it a go! Thank you Darryl! N x
Hi Nagi.
Would the chicken powder mentioned in the comments be chicken stock powder or something else??
ThanksโฆโฆPauline x
Thank you so much for yet another great recipe! My husband and I have been making about 7-8 recipes from your blog (and weโre making more) and we have not been once disappointed!!! Plus, Dozer! I love everything about your blog ๐ Being a Vietnamese living in the US and not able to eat the same way I did in Vietnam, this has given me the closest taste of home.
Much love from the US!
Thank you so much for your lovely message Quynh! Iโm so pleased youโre enjoying my recipes โ Iโm flattered youโve tried so many! ๐ N x
I got a jar of Jimmyโs sate sauce, do you have any recipes that uses the sauce?
Not specifically Nate! But honestly, just do a stir fry starting with garlic and onion then add meat, add Jimmyโs and veg. YUM
HUGE WINNER with the familyโฆ another brilliant recipe. Thank you so much Nagi!
HIGH FIVE Brooke! N xx
Just made this and it was so good! Iโve been looking for a very specific Australian satay recipe and this is a perfect substitute since the original was had at a music festival years ago.
I used fresh lemongrass because I had it growing and skipped the sriracha because I didnโt have it.
Love heaps of your recipes, thanks!
Thatโs wonderful to hear Ellie! Thanks for taking the time to let me know you enjoyed this! N xx
The Chinese restaurant that I like shared his recipe for satay sauce
1 jar of jimmys satay sauce
1 can of coconut cream
1 tablespoon of curry powder
2 tablespoons of sugar
1 tablespoon of chicken powder
1 tablespoon of salt
Mix all and simmer for a while, let cool and refrigerate for many satay meals
Graeme. I love you. ๐
Did you try Graemeโs recipe?
Do you know how long it would last in the fridge?
This is the satay recipe Iโve been looking for, thank you so much! Bloody brilliant
I LOVE HEARING THAT!!!
What rice vinegar do you suggest?
Hi Elsa, any brand will work here โบ๏ธ