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Home Collections Asian Takeout

Chinese Satay Chicken Stir Fry

By:Nagi
Published:13 Feb '17Updated:8 Jan '20
278 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

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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 86 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!


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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

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278 Comments

  1. Sev Tsimos says

    September 16, 2021 at 9:00 pm

    5 stars
    Another winner, Nagi! Delicious and as always, your recipe comes out perfect! Only problem- the family devours it all and there’s never any leftovers. Darn!

    Reply
  2. Maya says

    September 14, 2021 at 8:46 pm

    Delicious! Just wondering if i wanted to double the chicken would i simply double the seasoning and sauce ingredients too?

    Reply
    • Nagi says

      September 15, 2021 at 11:11 am

      Hi Maya, yes – you can click the servings and slide the scaler up. All ingredients will adjust for you based on the amount of chicken you have. N x

      Reply
  3. Claire says

    September 11, 2021 at 5:39 am

    5 stars
    Delicious Nagi!!! Another fantastic recipe. I have made it 3 times in as many weeks. 😂😂😂 Thank you Nagi!

    Reply
  4. Mia says

    July 27, 2021 at 6:40 pm

    5 stars
    OMG this is so good!! I followed as instructed and ‘velveted’ the chicken and wow!

    Thanks as always for a smashing recipe.

    Reply
  5. Colman Cheung says

    July 26, 2021 at 8:54 pm

    5 stars
    I just want to say. (If there are a way for me choose the font, i will choose the biggest I can get )
    I wanna say. OMFG whoever is reading this recipe (also if you are Asian and thinking if you SHOULD follow her advise) YEP. Hong Kong here, born and raised. Live in Australia the last 14 years with an Aussie man
    PLEASE TRY IT
    – easy to follow (i like to plan ahead)
    – Chicken tender af
    – add normal aromatics (Ginger, Garlic, spring onion & chilli)
    – add extra veggie (I put mushroom )
    – Definitely need water. Whether add in with the marinate OR put the water when you about to finish and sauce is the last step.

    Reply
  6. Anna Shearman says

    July 5, 2021 at 7:27 pm

    5 stars
    LOVED IT ❤️ I made a mistake and used all the seasoning to coat the chicken. I think this made it hotter but that didn’t matter one bit. Excellent recipe but it does have a bit of ‘boondy’ to it which you could easily tone down.

    Reply
  7. Souzan says

    June 28, 2021 at 2:53 pm

    5 stars
    This is one of the recipes that my family won’t say no if I cooked it everyday 🙂
    It’s so tasty and the chicken is so succulent and melt in your mouth. However, I reduce the amount of chili, because I can’t handle too much hot food :).

    Reply
  8. Vicky says

    June 9, 2021 at 6:50 am

    5 stars
    This dish was DELICIOUS! Tasted just like Chinese take-out BUT better because it was home-made. I am seriously impressed by all your recipes.

    Reply
  9. Ian says

    May 25, 2021 at 2:41 pm

    5 stars
    It was very good and easy to prepare. I used breast and tenderised it with bicarb soda which worked a treat. I also used light coconut milk which was fine. I’ll make up a quantity of seasoning for future use. I don’t mean to sound like too much like a groupie, however, I’m a believer!!! Your recipes are always a winner with me.

    Reply
  10. Kathy says

    May 11, 2021 at 5:44 am

    5 stars
    Made it last night using thigh cutlets, kaffir lime instead of lemongrass and lite coconut milk instead of full fat one, because those were what I had in the pantry. It turned out absolutely delicious. The lite coconut milk makes the sauce not as thick, but the flavour is so good my husband (not a big carb eater) had to go back for a second big serve of rice so he could finish all the sauce left on the plate. Lol… thank you Nagi. Love your recipes.

    Reply
    • Nagi says

      May 11, 2021 at 6:58 am

      I’m so lad it was a hit Kathy!!! N x

      Reply
  11. Simone says

    May 2, 2021 at 8:12 pm

    Whoever thought satay could be this easy AND yummy! This will be my go-to in the future. Thanks for sharing!

    Reply
    • Nagi says

      May 3, 2021 at 2:27 pm

      I’m so glad you loved it Simone!! N x

      Reply
  12. Paul says

    May 2, 2021 at 5:47 pm

    Hi Nagi. I have a jar of Jimmy’s Satay but I’m unsure how to use it in this recipe. Any advice?

    Reply
  13. Stephanie says

    April 27, 2021 at 12:35 pm

    Hi do you think this could be cooked in a slow cooker?!

    Reply
    • Nagi says

      April 28, 2021 at 12:53 pm

      Not this one as written sorry Stephanie! N x

      Reply
  14. Nag says

    April 1, 2021 at 6:32 pm

    5 stars
    Soooo my husband has declared this ‘the best’ and now he’s insisting that I make it ‘weekly’. 🤣 You’re an absolute legend Nagi! Thank you

    Reply
  15. Lee says

    February 1, 2021 at 12:24 pm

    5 stars
    Another amazing Nagi recipe. The satay sauce was PERFECTLY balanced – a bit spicy, a bit peanutty and a whole lot yum. 🙂

    Reply
  16. Diane Spiteri says

    January 8, 2021 at 6:08 am

    5 stars
    Just made this and I’m getting lots of yummmmsss! So quick to make and so much flavour – Perfection as always ❤️🙏

    Reply
  17. Louise says

    November 16, 2020 at 2:24 am

    This is hands down the best chicken satay stir fry recipe around. I live in Istanbul where Asian food is tasteless. I miss my Aussie Chinese restaurant. This has become my most regular meal. I usually make it on Sunday night and eat the leftovers on Monday night. It is PERFECT! We don’t have lemongrass paste here in Istanbul so I use the grated rind of about half a lemon. It’s good. Thank you so much for this recipe and all the other great recipes. I love your site!

    Reply
  18. Sharon Perdriau says

    October 20, 2020 at 2:04 pm

    if you were using jimmy’s sate sauce, what would you add to it and could you use leftover chicken?

    Reply
    • Nagi says

      October 21, 2020 at 12:25 pm

      Hi Sharon – I’m yet to perfect my Jimmy’s sate sauce just like the local takeout!! N x

      Reply
  19. Maz says

    October 7, 2020 at 7:05 pm

    5 stars
    OMG!!! This is absolutely DIVINE!! Made it last night, nearly exactly as per recipe, I added a tblsp of crunchy peanut butter and a packet of steam fresh vegies!!!! I was lucky to get some, My 16yo daughter devoured the first bowl, I had to rush to get some!! lol Am making it again tonight, doubled recipe and using Tofu and vegies! I would give this 10 stars if I could!!!! Love your work Nagi xx

    Reply
    • Nagi says

      October 8, 2020 at 9:21 am

      WOOT! That’s the best compliment Maz!!! N x

      Reply
  20. Michelle says

    October 1, 2020 at 10:41 pm

    Delish flavour, however just a tad spicy for my liking. I’d halve the sriracha sauce next time for me and my kids. Otherwise this recipe was fantastic, as is all recipes I’ve tried from RecipeTin eats.com

    Reply
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