• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Collections Asian Takeout

Chinese Satay Chicken Stir Fry

By:Nagi
Published:13 Feb '17Updated:8 Jan '20
281 Comments
Recipe v Video v Dozer v

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 - This is the Chinese takeout version of satay! Chicken stir fried in a satay sauce, this is made from scratch and tastes incredible. And easy! www.recipetineats.com

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 Chicken Stir Fry - This is the Chinese takeout version of satay! Chicken stir fried in a satay sauce, this is made from scratch and tastes incredible. And easy! www.recipetineats.com

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!

Chinese Satay Chicken Stir Fry - This is the Chinese takeout version of satay! Chicken stir fried in a satay sauce, this is made from scratch and tastes incredible. And easy! www.recipetineats.com

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

Chinese Satay Chicken Stir Fry - This is the Chinese takeout version of satay! Chicken stir fried in a satay sauce, this is made from scratch and tastes incredible. And easy! www.recipetineats.com

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Chinese Satay Chicken Stir Fry - This is the Chinese takeout version of satay! Chicken stir fried in a satay sauce, this is made from scratch and tastes incredible. And easy! www.recipetineats.com

Chinese Satay Chicken Stir Fry

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Dinner, Stir Fry
Chinese
4.97 from 89 votes
Servings2
Tap or hover to scale
Print
  • 239
{Video below} My homemade copycat of the Chinese takeout favourite - chicken satay stir fry! The coconut and peanut flavour is not as intense as Malaysian and Thai satay sauce, and the satay seasoning flavour is stronger. The chicken is tenderised the way Chinese restaurants do - perfect to make breast nice and juicy. This step is optional, but I think it's worth it for a true Chinese restaurant experience! MARINATING TIME: 20 minutes for tenderising, 10 minutes for seasoning, both optional.

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:

1. If you are in the US, do not use what you know as Chili Powder! That is a spice blend, not pure ground chilies. If you can't find pure ground chili, substitute with cayenne pepper.
2. Any is fine, I use Clive of India, Keens and packets of ground spice labelled simply as "Curry Powder".
3. All purpose / normal soy sauce can also be used. I don't recommend dark soy sauce as the flavour is too intense.
4. I like using Lemongrass Paste instead of fresh lemongrass because it can be stirred straight into the sauce. Fresh lemongrass is tougher and needs to be very finely chopped and be sautéed then incorporated into the sauce. This is a quick recipe so I use paste instead because it's easier!
Here in Australia, I purchased lemongrass paste in tubes in the fresh produce section of supermarkets. Lemongrass in a jar will also work just fine.
5. Tenderising - optional to tenderise chicken so it's really soft like at Chinese restaurants. Read more about the method here - How to Velvet Chicken the Chinese Restaurant Way
6. Nutrition per serving, assuming 2 servings (exc. rice).
Satay Chicken Stir Fry nutrition

Nutrition Information:

Serving: 257gCalories: 484cal (24%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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….

Dozer-Bayview-Sunset

Chinese Satay Chicken Stir Fry - This is the Chinese takeout version of satay! Chicken stir fried in a satay sauce, this is made from scratch and tastes incredible. And easy! www.recipetineats.com

SaveSave

Previous Post
Homemade Mango Ice Cream Recipe (No Ice Cream Maker!)
Next Post
Fridge Forage: 30+ Recipes From the Pantry

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Close up of Vegetarian lettuce wraps - san choy bow

AWESOME vegetarian lettuce wraps

Crispy Chinese Eggplant from RecipeTin Eats "Dinner" cookbook by Nagi Maehashi

Crispy Chinese Eggplant

Plate of Vegetable Dumplings (Potstickers)

Vegetable Dumplings (Potstickers!)

More Asian Takeout

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




281 Comments

  1. Karen S says

    March 19, 2023 at 5:48 pm

    5 stars
    I doubled the amt of chicken and sauce quants to feed 4. My husband says the sauce is nicer than the Chinese restaurant !

    Reply
  2. David Vernon says

    February 7, 2023 at 8:14 pm

    5 stars
    So wonderfully tasty. I chucked in snow peas, red capsicum and a handful of peanuts at the end. Wonderful recipe thank you Nagi!

    Reply
  3. Mimi says

    January 30, 2023 at 9:01 am

    5 stars
    Another winner from this wonderful cook.

    Reply
  4. Katie says

    September 4, 2022 at 3:06 pm

    5 stars
    Couldn’t agree more. This is honestly better than takeaway. Love.

    Reply
  5. Sandy says

    August 20, 2022 at 2:59 pm

    5 stars
    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.

    Reply
  6. Karina says

    July 24, 2022 at 5:30 pm

    5 stars
    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.

    Reply
  7. Michelle says

    June 13, 2022 at 11:41 pm

    5 stars
    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!!! ⭐️⭐️⭐️⭐️⭐️

    Reply
  8. Mandy in East Yorkshire says

    June 12, 2022 at 4:38 am

    5 stars
    Im running out of words to describe how amazing your recipes are …. This one , off the chart fantastic .. gorgeous gorgeous GORGEOUS!!! xx

    Reply
  9. Bev says

    April 24, 2022 at 9:00 pm

    5 stars
    Absolutely beautiful, my hubby was sad it came to an end. Will be making again.
    Your recipes are excellent, really enjoy making them.

    Reply
    • Nagi says

      April 25, 2022 at 12:28 pm

      Woo hoo!! I am glad you liked it Bev! N x

      Reply
  10. Evia says

    March 30, 2022 at 9:32 pm

    Greetings from Latvia! We don’t have lemongrass paste here, can I sub for dried lemongrass powder?

    Reply
    • Nagi says

      March 31, 2022 at 4:35 pm

      I haven’t tried that product Eva so don’t know! Can you get fresh lemongrass? N x

      Reply
    • Louise says

      August 13, 2022 at 9:11 pm

      I live in Turkey. We can’t get lemongrass paste either. I make this recipe at least once a week. I substitute grated lemon rind and it’s delicious.

      Reply
  11. Renee Crawford says

    March 18, 2022 at 10:14 am

    5 stars
    I made this last night I added carrot zucchini and broccoli. This recipe is full of flavour absolutely delicious.

    Reply
  12. Tania says

    January 16, 2022 at 6:57 pm

    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!
    😍

    Reply
    • Nagi says

      January 17, 2022 at 10:16 am

      I haven’t tried this as skewers – I suggest using one of my skewer recipes as they are all well tested! N x

      Reply
  13. Penny says

    November 24, 2021 at 5:17 am

    5 stars
    Fantastic. Just made for dinner. Peanuts and a bit of heat. What’s not to love. Am so obsessed with trying different recipes on your site I just don’t have time to revisit ones I’ve already done. They are all great. Made Geriatric Boyfriend your coq au vin on Sunday …. am going to have to stop feeding him your recipes lest he asks me to marry him for my cooking!!

    Reply
    • Nagi says

      November 24, 2021 at 9:29 am

      Ba ha ha ha!! A little fear of commitment?? 🤣 N x

      Reply
  14. Kathy says

    September 21, 2021 at 7:26 pm

    Hi Nagi, I”ve 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 😉

    Reply
    • Helen says

      March 14, 2022 at 8:38 pm

      Hi Nagi,

      Would DoTerra pure Lemongress oil be OK as a substitute for lemongrass paste? (It’s absolutely fine to be ingested).

      Cheers,

      Xo

      Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top