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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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….
Couldn’t agree more. This is honestly better than takeaway. Love.
My husband and I just love this! We’ve tried satay chicken in many different cities after I had my first whilst working as a waitress in the first Chinese restaurant in Balmain in 1970 and this is fantastic! Only change is I sliced the onions as that’s how I’ve usually had it.
We love this! This sauce (as written with some extra water for a longer simmering time) also makes a great squash and chickpea satay. Some of the squash disintegrates into the sauce making it super thick.
I am an Aussie living in the US and this is one dish I sorely miss. I have tried many recipes and many more restaurants in search of this clearly Chinese/Aussie delight. I made this on the weekend and it is exactly what I had been missing. I quadrupled the recipe and glad I did. I now have extra to devour later. Thank you!!! ⭐️⭐️⭐️⭐️⭐️
Im running out of words to describe how amazing your recipes are …. This one , off the chart fantastic .. gorgeous gorgeous GORGEOUS!!! xx
Absolutely beautiful, my hubby was sad it came to an end. Will be making again.
Your recipes are excellent, really enjoy making them.
Woo hoo!! I am glad you liked it Bev! N x
Greetings from Latvia! We don’t have lemongrass paste here, can I sub for dried lemongrass powder?
I live in Turkey. We can’t get lemongrass paste either. I make this recipe at least once a week. I substitute grated lemon rind and it’s delicious.
I haven’t tried that product Eva so don’t know! Can you get fresh lemongrass? N x
I made this last night I added carrot zucchini and broccoli. This recipe is full of flavour absolutely delicious.
Hi Nagi,
This looks delicious as do all your recipes!
Could i convert this to skewers please as i am wanting it like chinese takeaway skewers.
I know you have skewer recipes but this looks great!
If so any suggestions please?
Love to you and Dozey boi!
😍
I haven’t tried this as skewers – I suggest using one of my skewer recipes as they are all well tested! N x
Fantastic. Just made for dinner. Peanuts and a bit of heat. What’s not to love. Am so obsessed with trying different recipes on your site I just don’t have time to revisit ones I’ve already done. They are all great. Made Geriatric Boyfriend your coq au vin on Sunday …. am going to have to stop feeding him your recipes lest he asks me to marry him for my cooking!!
Ba ha ha ha!! A little fear of commitment?? 🤣 N x
Hi Nagi, I”ve been looking for this recipe for over 30 years, so happy to finally find it. My favourite meal for a few years at our local RSL. No other satay seemed to hit the right note. The family loved it 😉
Hi Nagi,
Would DoTerra pure Lemongress oil be OK as a substitute for lemongrass paste? (It’s absolutely fine to be ingested).
Cheers,
Xo
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.