The CHINESE takeout version of chicken satay! This Chinese Satay Chicken Stir Fry is quite different to Malaysian and Thai satay, but just as delicious.
This is a made from scratch chicken satay recipe, and 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, I’ve 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. Ask too many, or be too obvious, and they clam up and shake their heads. “No, no, no”, he’d say, shaking his head.
So I paused, trying to think of a clever way to extract the secret of his Satay Sauce from him.
“Err….How do you make your Satay Sauce?” I asked. Full marks for word smithing. I should have been a detective – brilliant, crafty questioning skills.
But to my surprise, he actually answered.
“We use Jimmy’s. But we change it!”, he said almost defensively, daring me to judge him for using a bottled sauce. “We add things. We make better!”
“Oh! I know Jimmy’s! What do you add?” I asked.
“No, no, no”, 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. It’s less coconut-y and less peanut-y (are they real words??), doesn’t have bits of crushed peanuts in the sauce, and has 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 Jimmy’s Sate Sauce. It’s sold in some Asian shops and even at some fresh produce stores, like Harris Farms (not at all stores). A Chinese friend of mine told me that it’s quite widely used in restaurants, but always with other ingredients added.
However, because even I sometimes struggle to find Jimmy’s Sate Sauce, I decided to create a Chinese Satay Chicken Stir Fry made from scratch. It’s a homemade copycat and I’m the first to admit it’s not exactly the same. But it’s similar, and most importantly, it is a darn tasty satay sauce that’s easy to make with ingredients you’ll find at most supermarkets. Oh – and you know exactly what goes into it!
I like to use chicken thigh for stir fries because it’s juicier than breast and tenderloin. If I make this with chicken breast, I always tenderise it using a Chinese restaurant technique using baking soda (bi-carb). It’s super simple, see directions here: How to Velvet Chicken.
This is a simple recipe that’s easy enough for midweek. No grinding peanuts, not even chopping up lemongrass (I use lemongrass paste, it works better for this recipe). In my more “serious” 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 this Chinese Satay Chicken Stir Fry straight forward. And if I do say so myself, it’s darn tasty! – 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 - 1 to 1 1/2 minutes.
- Serve immediately with rice - 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
I’m still travelling Japan and his boarder continues to report that it seems Dozer’s not missing me at all….
This recipe is heavenly 😋
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! 🙏
This recipe was fantastic we loved it easy to make and so tasty
Just divine, sorry no pic – devoured and enjoyed 🙌🏻
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 I’m 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 ….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. It’s my favourite Chinese dish. This recipe is by far the absolute best I have ever tasted. Thank you Nagi.
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. Didn’t add sriracha or lemongrass but still had a great kick to it.
This was absolutely AMAZING! I didn’t 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 that’s 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.
Couldn’t agree more. This is honestly better than takeaway. Love.
My husband and I just love this! We’ve 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 that’s how I’ve usually had it.