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….
Hi Nagi,
Thank you for another fabulous recipe…seriously good I wanted to lick the bowl!!
I look forward every week to your recipes in my inbox – so many of your recipes are becoming my staple trusted recipes that we just keep coming back to!
OMG me too, me too! The sauce is outrageously good 🙂 I’m so pleased you are enjoying my recipes, thank you for letting me know! N xx
Wow Nagi. I just made the satay chicken for dinner and it’s awesome like all your recipes. The aroma and flavour is just awesome. No other word for it.
P.S I use “Charlie” all the time too and I love your site.👍👍👍👍
That’s so wonderful to hear Paul! ❤️ Thanks for letting me know you enjoyed it! N xx PS Love that you are enjoying Charlie!!! 🙂
Dear Nagi, a magical site, used few of your wonderful recipes already. This recipe is amazing, absolutely restaurant quality, and so simple, just tried it out for lunch, thank you, looking forward to new ones!?
Yes! So fantastic to hear you enjoyed this Vera! N xx
HI
Made this for my family last night and my 23 year ols son, living back at home at present just loved it!
Beautiful flavours
Thanks
I’m so pleased to hear that Jane! Thank you so much for letting me know!! N xx PS Keep cooking like this for your son, he may never leave!!
Nagi, I’ve been waiting for this Chinese satay from our email traffic a few months back – I made this and it was fantastic! You have delivered as promised. Loved it!
Thanks Kath! So glad to hear you enjoyed it! N xx
Agree, the first time my chicken has ever tasted ‘professional’; next time I might spice up the sauce, I didn’t have Sirachi so that prob was the issue!
Glad to hear you enjoyed it Jenny, thanks for letting me know! N xx
Nagi this recipe was sooo good! I am huge lover of Chinese restaurant satay dishes. Now I can have it at home anytime I want ? The curry flavour is fantastic & chicken turned out really tender. I served this with leftover crunchy Asian chicken salad which I made for lunch, also delicious. Thanks Nagi!
I’m so pleased to hear you enjoyed this Liz, thank you for letting me know! N x
Hi Nagi, I made this last night and I’m sad to say it was my first fail from your recipes ? The chicken tasted weird, not chewy but kind of chewy! I really can’t describe it but it wasn’t pleasant! I don’t know what I did wrong – maybe I cut the chicken too thick or overcooked it. I’ll give it another shot when I’m feeling brave. Tonight is cottage pie ?
Woah! I’m so sorry to hear that Cathy, I absolutely promise I have never had anyone give me negative feedback on velveted chicken. Are you sure you rinsed it well??? Did you definitely use baking soda, not baking powder??
I used bicarb soda and rinsed well. I’m sure it wasn’t your recipe but my cooking ability! I really think the chicken wasn’t cut thinly enough but I will give it another go. On a positive note, cottage pie was yum – even better today! Thank you, you’re a star!
Oooh so glad you enjoyed the cottage pie!! The thickness of the slices wouldn’t cause chewiness, this same method works with cubes of chicken. I use it for the classic cashew chicken too, everyone loves it and I have honestly not had a single message with the problem you had. I’m baffled! Any chance the bicarb is past its use by date??
Haha. Quite possibly! ?
This looks so delicious, I can’t wait to try making it with a gluten-free spin! Sounds like the perfect meal for a snowy Colorado movie night this weekend. I’ve never used lemongrass paste before but I’m already dreaming up ways to use it! Thanks for the inspiration ?
Oooh I do hope you try this Aisla!! It is so moorish, perfect for a movie night! Spoon, bowl and couch – yes please!
Hi Nagi – what type of rice would you serve with this?
Hi Grieta! Any plain rice – I prefer plain white, but jasmine would also be lovely! I find brown and basmati have too much flavour for things like stir fries, but that’s a personal preference N x
OMG, Nagi – this was amazing! I made it tonight – although in a much bigger batch! – and both my DH and I loved it. I have never had or seen a “satay stir fly” on any restaurant menus, but have had the satay sticks with peanut sauce for dipping, and combining it into a one pot stir fry sounded like a winner – and it is! Hubby had it with rice, I had mine with cauliflower rice. Had some left over grilled veggies on hand (onion, zucchini, yellow squash, red pepper), and served those and some sauteed kale along side (I eat LOTS of veggies, and very low carb). What a delicious meal, thanks to you! I had about 2 1/2 lbs of breasts, so multiplied the seasonings and sauce x5 to make a big batch (even though there’s only two of us), and plan to freeze part of it. At our house, we call those “Planned Overs” (as opposed to “left overs). I love knowing there’s something in the freezer or fridge ready to just heat and eat – like money in the bank!
Wooooaaaahh!!!! What a wonderful message to receive, thank you Penny! I think back to all those “not quite right” batches and hearing how much people are enjoying this really makes it worth while. Thank you for having faith and trying my recipes and I’m so happy you enjoyed it so much! N xx
Hello Nagi,
Everytime I travel, I always make sure to stop by local Chinese restaurants and try their Chow Mein to see how good they are. Believe it or not, it may be a simple dish to make, not many place make good Chow Mein. Same thing goes to finding perfect Chow Mein recipe on the internet. I’ve probably read and tried several cooking web site or personal blog about Chow Mein, never completely to my own satisfaction, until yesterday.
I read your post, and tried your recipe exactly. And it was the best I’ve tried. It was so tasty that my partner who rarely gives me compliment for my cooking, said it was very good(Finished second plate, and even took some for today’s lunch) Also, I got to learn how to julien carrots better, and I also loved how you taught how to make a jar of chow mein sauce in a jar, all on the same page!
Thank you so much for all the help, and wonderful web site.
Sunny from Canada
Hi Sunny from Canada! All the way (usually) from Sydney Australia, but currently at Tokyo airport! I am so thrilled to get this feedback on the Chow Mein 🙂 I must admit, I can’t help but try it when I travel too, and there is some bad Chow Mein at some places in the US! I am so glad you enjoyed this recipe, I haven’t changed it in years and years! N xx
You are so good making those beautiful videos. They are helpful to see the step-by-step in the recipe. I got a wok, but I feel the challenge to start cooking with it. I’m not good frying:(.
Have a happy Sunday!
Thank you Carlos! I shoot videos in the same place I take photos 🙂 I find that lighting really makes all the difference with videos – just like photos!! N xx
Do you use the same camera or a different one? which lens do you use? Thank you,
Hi Carlos! I use a 24 – 70mm pro grade zoom lens, it is so much handier than moving the tripod up and down 🙂 I only got one when I started regularly doing videos!
Hi Nagi, do you think this recipe would work well with tofu & vegetables instead of chicken?
YES x 1 million!!!!
You’re a wizard, Nagi.
I swear you’re magic, everything I make from this site is amazing! Just had this for dinner and my 12 year old said it was the best chicken ever!
We had it with noodles and the sauce coated them just perfectly.
Oh wow, what a compliment to read on Saturday morning! ? I’m so pleased you enjoyed this, thank you for letting me know! N xx
Ooh I love satay chicken! Will definitely give this one a try 🙂
Oooh I hope you do! 🙂
You’re on a roll this week missus! Made this last night as I love satay and never even attempted to make it at home. On top of that, I had all ingredients at home. Or so I thought. Mid-through mixing the sauce I realised that the coconut milk can I saw in my head was only in my head. Played with the thought of using yogurt and almost caved in but then went to the shop (apropos your last blog!) – and was glad I did (even though the advertised 20 minutes prolonged a bit:)! The sauce was lovely. But. The meat. Oh boy! Amazeballs. How come I didn’t know about this tenderising thingy yet??!?!?!? It was amazing. So soft. And yet crunchy. Couldn’t get over it! (Nor could the BF.) Forever grateful. (Unless you tell me that eating too much of it can kill me or something. Then you’re my enemy for life. But, hopefully, we will avoid this.) 😉
If eating too much of it can kill you then I’m in TROUBLE! 🙂 So glad you liked this, thanks so much for your feedback!! N xx
We love your Chicken Satay Curry, Nagi, so I’ll defintely be making this! I”m sure Mr. Fussy will be delighted.
Mr Fussy will be my ultimate test for this creation! ?
Just wanted to tell you that my family is eating this right this very minute. Huge thumbs up from the kids who are the toughest critics naturally. I love how versatile this dish is. It can easily take all kinds of additions like veggies and tofu. I added a heavy dash of fish sauce for fun just because., you know…Thailand. Thank you for introducing this dish to me. I’ve never seen it in Southern California.
OOOOHHHH!!! I am so SO happy that everyone is enjoying this! And you’re right, it’s so versatile. I do enjoy putting vegetables in it – like shredded carrots and even bean sprouts because the sauce clings so well to them!! Great way to do hidden veggies!
Very good Nagi, nice meal. Love the Sauce and chicken any time. Hope YOU Are over Tired enjoying your self!! As for our Friend thatll be Right , will be rotten spoiled. Regards and fantastic Cold Holiday!
he is ALWAYS spoilt rotten!!!! BA HA HA!