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….
Just wonderful! Asian cuisines are my favourites. We live in the country and local asian food is a little disappointing. We loved this dish. I used hot curry powder which gave it a good punch. Thanks Nagi for helping me to create my favourite foods at home. I’m so grateful.
Hi Nagi, I am looking forward to cooking this for my family tonight. Can this be made ahead of time?
Asha 🙂
You Rock Nagi! First time my kids actually ate a stir fry!
My mother’s group loves you so much!!!! Thanks again
Judy, Melbourne.
Absolutely awesome tastes like heaven 🤤🤤
Wahoo, thanks so much Edythe ❤️
Yumm! This is my new favourite stir fry. I used 500g of chicken thigh instead of breast and threw in some green and red capsicum. Next time I make it I’m going to double the sauce as my partner and I love everything saucy.
Perfect Lauren! N x
amazing recipe, my husband loved it, will definitely be making this again,
Wahoo, that’s great to hear Jo! N x
Hi Nagi this recipe is great. I’ve made lots of satays over the years, will only make yours from now on. Your recipes are consistently reliable and I’ve cooked at least 20 plus of your recipes and counting
Thank you so much Amanda, I truly love hearing what people think of my recipes! N x
Loved this recipe and glad that I tripled it for leftovers. I added some pre-cooked shrimp for my 2nd meal. Thanks for the method to tenderize chicken.
You are my “go-to” website when I’m looking for something delicious to cook!!
Thanks so much Wanda! N x
I made this tonight for dinner. I made it for four people so we could have left overs. It was a tad spicy but bearable. Hubby went back for thirds and he’s the one that is a bit iffy with the heat! When I make it again I was going to tone down the curry powder and the hot sauce (i used the green bottle Tabasco) but I don’t think I will. Loved it Nagi. Everything I have made from your website has been a winner! thank you for sharing your wonderful recipes.
Hi Rozz, could be the curry powder – some are much spicier than others!! N x
Nagi, the sauce in this recipe is AMAZING!!! I multiplied the recipe enough to use the whole can of coconut milk with plans to freeze some sauce for later…but we ate it for 3 days straight instead. No regrets 🙂
WOOT!!! How good is this sauce, I could drink it on tap! N x
Hi!
Making this tonight for my family 😍
When is the best point to add the veg in – thinking snow peas,
Capsicum and green beans!
Can’t wait!
I will never ever buy satay in a bottle again .. when the family send back empty bowls it’s always great . Keep up the great work
A delicious satay, lovely warmth, beautiful consistency.
I’m so glad you enjoyed it Katrina! N x
My husband made this chicken satay for dinner tonight and it was DIVINE!! He tripled the recipe for our family of six and added veggies for our kids. And it was SO good. So much better than takeaway. Thank you!
And so much better having homemade when you know what’s in it!! N x
Hi Nagi,
Love your website! I’ve actually got hold of some Jimmy’s paste. Would you have a satay recipe which uses this?
Many thanks,
Andrew.
Hi Andrew – I’m still trying to perfect the Chinese takeout style with Jimmy’s 😂
Absolutely delicious, extra yummy. I have six men in my house and they love this satay chicken. Nagi, thank you so much for your recipes.
That’s awesome Elizabeth!! N x
Thumbs up from the whole family! So easy and so tasty.
On weeknights, I try to put veg on the plate too, so I just double the sauce and added veg. The kids are so happy to eat their veg this way, as am I.
Thanks Nagi, I love your recipes.
Perfect Carly, the sauce is that good you can add any veggies to it and it will still be great! N X
OMG Nagi this dish is off the scale with flavour…used your velvet technique with the chicken breasts and followed the recipe to the letter ..made a double batch and served it with coconut and kiffir lime rice so so good
I’m so glad you loved it Kym!
Absolutely awesome whole family loved it. Has been printed and put into the regular meal rotation
Hi Nagi,
Is it ok to freeze this meal?
Thank you for sharing your wonderful recipes.
Hi Leanne, definitely ok to freeze, the only problem you may have is that the coconut milk may split – N x