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….
Grieta says
Hi Nagi – what type of rice would you serve with this?
Nagi says
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
Penny Cruz says
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!
Nagi says
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
Sunny Han says
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
Nagi says
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
Carlos At Spoonabilities says
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!
Nagi says
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
carlos at Spoonabilities says
Do you use the same camera or a different one? which lens do you use? Thank you,
Nagi says
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!
J says
Hi Nagi, do you think this recipe would work well with tofu & vegetables instead of chicken?
Nagi says
YES x 1 million!!!!
Sacha says
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.
Nagi says
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
Blogging Mrs B says
Ooh I love satay chicken! Will definitely give this one a try 🙂
Nagi says
Oooh I hope you do! 🙂
Zdenka says
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.) 😉
Nagi says
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
Marlene says
We love your Chicken Satay Curry, Nagi, so I’ll defintely be making this! I”m sure Mr. Fussy will be delighted.
Nagi says
Mr Fussy will be my ultimate test for this creation! ?
Jeanne says
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.
Nagi says
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!
Vera says
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!
Nagi says
he is ALWAYS spoilt rotten!!!! BA HA HA!
Pavi says
Made it this arvo. Cracker! (as usual)
Nagi. For those of us that repeatedly cook from your blog, would you be open to putting a search bar at the top of the page rather than only at the bottom? 1st world issue I know but it would be great to be able to have it at the top as well for my go to recipes. From an android phone it’s a lot of scrolling to get to it
Cheers
Pavi
Nagi says
“Cracker” – BA HA HA! Now THAT is a compliment I get! 🙂 Thank you for trying my recipes Pavi, I’m so pleased you enjoyed it! And thank you for prompting me to make that change, it has been on my “things to do” for ages! 🙂 N xx
Maureen Rae says
Made this for tea after most of preparation done earlier. It wad delicious and looked just like on screen. Served it with rice and your oh so simple no yeast flatbreads which have become a family favourite.
Nagi says
I’m so pleased to hear you enjoyed it Maureen!! Thanks for letting me know! N xx
Ai Tang says
Hi Nagi,
This is my family favourite dish. Cooked this last night, you have created a creditable tasty and easy to made, which I always want to cook. Not from the chinese take-way any more so oily. Thank you.
Nagi, I have this to share, I have used to made the sate paste like the chinese take away ( recipe from a person I have worked with more than 15 years ago, whose cousin owned the chinese restaurant.). i lost her contact. they use 1/4 mash pumpkin, 1 jar jimmy sate, ground tumeric powder, curry powder, garlic powder. 1/3 coconut block ( they are real hard block use for restaurant from few asian supermaket hard to find) , peanut butter, forgot need onion powder or fresh and coconut milk or not, cook all to paste. they freeze seperate batches. when time to use.. brown meat onion or vegi then put sate paste and coconut milk.
But above recipe was still oily. I will use your. Thank you
Nagi says
Pumpkin?? PUMPKIN?? OMG that is…I never in a million years would have guessed that!!! Thank you so much for those tips, I want to create one using Jimmy’s Sate Sauce and will use your tips!! I may forgo the pumpkin though…. 😉 N xx
Eileen says
Omigod Nagi! Just had this for dinner… it’s EXACTLY like a take out! How did you figure it out??? I think maybe the bicarb does alter the flavour of the meat a bit – that’s my theory anyway. I cheated and added Jimmy’s Sate sauce, to substitute the Sriracha. Will definitely be dong this again – soooooo quick, sooooo easy!
Nagi says
That’s not cheating at all! 🙂 Gosh, it would have made the flavours even MORE “kapow”!! Took me a few goes to get it, I started with a traditional Malaysian satay base and went from there. Had a big container of the satay from my Chinese takeout that I kept comparing it to!!! So pleased to hear you enjoyed it, thanks Eileen!
Julia @ HappyFoods Tube says
Nagi, I have never tried satay chicken but I love the look of it! I will have to omit a thing or two (as there is no way I am finding lemon grass here) but I am making it!
Nagi says
Oh gosh it is SO SO GOOD Julia, I do hope you try it! 🙂
Alana says
Hi, made this last night,,love the bicarbonate on chicken,loved mixing the spices and the sauce, it’s fun to make and very yummy to eat.
Nagi says
Woooooaaaahhh!!!! That was SO FAST! Thank you so much for trying my recipe, I’m so pleased that you enjoyed it. N xx
Maureen says
This is one of my favourite comfort meals. It’s very similar to mine but just a bit easier.
enjoy yourselves!
Nagi says
ME TOO!!!
Eha says
*smile* Have to try this before I comment! No reason anything cannot be used in a stir-fry, as long a a nationality is not attached to it. Oft eating alone I find stirfries superfast and superhealthy [hmm! well – with heaps of vegetables!]. Did fall in love with them at street stalls and markets in Singapore decades ago, but knew they were really Indonesian or Malaysian in origin. Satay sticks were/are popular also . . . this surely is a fusion of Indian seasoning and a very unusual sate sauce bowing to China 🙂 !! To my way of thinking tho’ it should not be called ‘Chinese stirfry’ . Have to try after I figure how to get heaps of vegetables on side . . .
Nagi says
Chinese TAKEOUT Chicken Satay Stir Fry!!
Eha says
My apologies: moving too fast previously – the word ‘them’ 3rd line above obviously refers to Indonesian/Malaysian satays, the sentence before to Chinese stirfries as usually prepared in the various provinces – I love Szechwan and Hunanese 🙂 !
Lyn says
This looks like a winner….I love chicken Satay I usually eat in Thai restaurant. Happy you recreated from scratch…always best knowing truly what we are eating…:)
Nagi says
Ooh I LOVE Thai Satay too! Actually, yet to find a version of Satay that I don’t love!
Phil says
Hi Nagi,
YouTube Khoan Vong he owns a Chinese takeaway in England and has nearly 300 videos..He also uses Jimmy’s satay paste…This guy is amazing, cooking is about learning, everybody learns from everybody else…It’s magic.
Chow from Scotland x
Nagi says
PS I love the way he lists MSG as an ingredient in his recipes!!!
Phil says
MSG….. Or flavour as he sometimes says ?
Nagi says
PHIL! You are my HERO OF THE DAY, possibly the week, month even! I am about to lose my evening trawling through his videos, thank you x 1 million, this is exactly what I’ve been looking for!
Phil says
You are more than welcome Nagi,I accidentally found him last week on YouTube and thought I’d share my find yourself.
Enjoy Nagi.
Phil x