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!
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Lauren says
Yumm! This is my new favourite stir fry. I used 500g of chicken thigh instead of breast and threw in some green and red capsicum. Next time I make it I’m going to double the sauce as my partner and I love everything saucy.
Nagi says
Perfect Lauren! N x
Jo Clarke says
amazing recipe, my husband loved it, will definitely be making this again,
Nagi says
Wahoo, that’s great to hear Jo! N x
Amanda says
Hi Nagi this recipe is great. I’ve made lots of satays over the years, will only make yours from now on. Your recipes are consistently reliable and I’ve cooked at least 20 plus of your recipes and counting
Nagi says
Thank you so much Amanda, I truly love hearing what people think of my recipes! N x
Wanda L Wong says
Loved this recipe and glad that I tripled it for leftovers. I added some pre-cooked shrimp for my 2nd meal. Thanks for the method to tenderize chicken.
You are my “go-to” website when I’m looking for something delicious to cook!!
Nagi says
Thanks so much Wanda! N x
Rozz Rychlik says
I made this tonight for dinner. I made it for four people so we could have left overs. It was a tad spicy but bearable. Hubby went back for thirds and he’s the one that is a bit iffy with the heat! When I make it again I was going to tone down the curry powder and the hot sauce (i used the green bottle Tabasco) but I don’t think I will. Loved it Nagi. Everything I have made from your website has been a winner! thank you for sharing your wonderful recipes.
Nagi says
Hi Rozz, could be the curry powder – some are much spicier than others!! N x
Cathy says
Nagi, the sauce in this recipe is AMAZING!!! I multiplied the recipe enough to use the whole can of coconut milk with plans to freeze some sauce for later…but we ate it for 3 days straight instead. No regrets 🙂
Nagi says
WOOT!!! How good is this sauce, I could drink it on tap! N x
Alana says
Hi!
Making this tonight for my family 😍
When is the best point to add the veg in – thinking snow peas,
Capsicum and green beans!
Can’t wait!
justin aquilina says
I will never ever buy satay in a bottle again .. when the family send back empty bowls it’s always great . Keep up the great work
Katrina Kind says
A delicious satay, lovely warmth, beautiful consistency.
Nagi says
I’m so glad you enjoyed it Katrina! N x
Andrea says
My husband made this chicken satay for dinner tonight and it was DIVINE!! He tripled the recipe for our family of six and added veggies for our kids. And it was SO good. So much better than takeaway. Thank you!
Nagi says
And so much better having homemade when you know what’s in it!! N x
Andrew says
Hi Nagi,
Love your website! I’ve actually got hold of some Jimmy’s paste. Would you have a satay recipe which uses this?
Many thanks,
Andrew.
Nagi says
Hi Andrew – I’m still trying to perfect the Chinese takeout style with Jimmy’s 😂
Elizabeth Fox says
Absolutely delicious, extra yummy. I have six men in my house and they love this satay chicken. Nagi, thank you so much for your recipes.
Nagi says
That’s awesome Elizabeth!! N x
Carly says
Thumbs up from the whole family! So easy and so tasty.
On weeknights, I try to put veg on the plate too, so I just double the sauce and added veg. The kids are so happy to eat their veg this way, as am I.
Thanks Nagi, I love your recipes.
Nagi says
Perfect Carly, the sauce is that good you can add any veggies to it and it will still be great! N X
Kym says
OMG Nagi this dish is off the scale with flavour…used your velvet technique with the chicken breasts and followed the recipe to the letter ..made a double batch and served it with coconut and kiffir lime rice so so good
Nagi says
I’m so glad you loved it Kym!
Mike says
Absolutely awesome whole family loved it. Has been printed and put into the regular meal rotation
Leanne says
Hi Nagi,
Is it ok to freeze this meal?
Thank you for sharing your wonderful recipes.
Nagi says
Hi Leanne, definitely ok to freeze, the only problem you may have is that the coconut milk may split – N x
Kerry says
Great take on Chinese satay and you are spot on with it not being over the top with coconut milk. I actually have friends with Chinese restaurants and they normally don’t use it at all. The main creamy part
Comes from tinned carnation
Milk. Jimmys satay, equal parts chicken stock and carnation milk, some peanut butter.
Nagi says
Ohhhh I love this! I feel like I’m infiltrating the Chinese restaurant world!! Thanks Kerry – N x
Kerry says
Your welcome Nagi
Also for you and your readers I left out the other ingredients to make it come together. They use a curry powder and the brand they use and I love is Clive of India. A rough measure would be a 1tsp curry powder and the same of Jimmy Satay. Because the evaporated milk does not thicken like coconut milk as always they they/and I use corn flour. Have not done In a pressure cooker yet only on Wok
Kerry says
Meant to add will try your take on it tonight as it sounds yummy
Rebecca says
Hi Nagi, After just discovering your website, I love your recipes, especially the detail as you seem to have a gift of anticipating all the questions I have! I have cooked the self saucing bbq chicken and the chicken satay curry to rave reviews with my family! Chinese satay is my husbands favourite so would love to cook it at home! Just wondering if leaving out the lemongrass would matter too much – I see it is only 1/2 tsp so wonder if it s a game changer. I have everything else on hand but would have to make a special trip to get it. Also if I do buy the tube of fresh herbs, do you think I could freeze it? Thanks Rebecca
Nagi says
Thank you so much for the great feedback Rebecca! You can just leave the lemongrass out here or use lime zest as an alternative ❤️
Lilian says
Hi! Also, can i use minced lemongrass as alternative for lemongrass paste?
Nagi says
Sure can Lilian! Enjoy!
Lilian says
Hi Nagi! Are there any other substitite or options for lemongrass paste for the chicken satay?
Louise says
Lilian, I live in Istanbul and lemongrass is not available. I used the grated rind of about half a lemon. I have made this recipe so many times. It is delicious!!!
Lilian says
Thanks!