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!
Print Recipe
4.97 from 59 votes

Chinese Satay Chicken Stir Fry

{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.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dinner, Stir Fry
Cuisine: Chinese
Servings: 2
Calories: 484kcal
Author: Nagi | RecipeTin Eats


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)


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.


  • Mix together Seasoning.
  • Sprinkle 1 tsp of Seasoning over chicken. Mix to coat then set aside for 10 minutes (not critical, can skip this).


  • 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.


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


Serving: 257g | Calories: 484kcal