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….
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!
Delicious! Just wondering if i wanted to double the chicken would i simply double the seasoning and sauce ingredients too?
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
Delicious Nagi!!! Another fantastic recipe. I have made it 3 times in as many weeks. 😂😂😂 Thank you Nagi!
OMG this is so good!! I followed as instructed and ‘velveted’ the chicken and wow!
Thanks as always for a smashing recipe.
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.
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.
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 :).
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.
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.
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.
I’m so lad it was a hit Kathy!!! N x
Whoever thought satay could be this easy AND yummy! This will be my go-to in the future. Thanks for sharing!
I’m so glad you loved it Simone!! N x
Hi Nagi. I have a jar of Jimmy’s Satay but I’m unsure how to use it in this recipe. Any advice?
Hi do you think this could be cooked in a slow cooker?!
Not this one as written sorry Stephanie! N x
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
Another amazing Nagi recipe. The satay sauce was PERFECTLY balanced – a bit spicy, a bit peanutty and a whole lot yum. 🙂
Just made this and I’m getting lots of yummmmsss! So quick to make and so much flavour – Perfection as always ❤️🙏
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!
if you were using jimmy’s sate sauce, what would you add to it and could you use leftover chicken?
Hi Sharon – I’m yet to perfect my Jimmy’s sate sauce just like the local takeout!! N x
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
WOOT! That’s the best compliment Maz!!! N x
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