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….
Great take on Chinese satay and you are spot on with it not being over the top with coconut milk. I actually have friends with Chinese restaurants and they normally don’t use it at all. The main creamy part
Comes from tinned carnation
Milk. Jimmys satay, equal parts chicken stock and carnation milk, some peanut butter.
Ohhhh I love this! I feel like I’m infiltrating the Chinese restaurant world!! Thanks Kerry – N x
Your welcome Nagi
Also for you and your readers I left out the other ingredients to make it come together. They use a curry powder and the brand they use and I love is Clive of India. A rough measure would be a 1tsp curry powder and the same of Jimmy Satay. Because the evaporated milk does not thicken like coconut milk as always they they/and I use corn flour. Have not done In a pressure cooker yet only on Wok
Meant to add will try your take on it tonight as it sounds yummy
Hi Nagi, After just discovering your website, I love your recipes, especially the detail as you seem to have a gift of anticipating all the questions I have! I have cooked the self saucing bbq chicken and the chicken satay curry to rave reviews with my family! Chinese satay is my husbands favourite so would love to cook it at home! Just wondering if leaving out the lemongrass would matter too much – I see it is only 1/2 tsp so wonder if it s a game changer. I have everything else on hand but would have to make a special trip to get it. Also if I do buy the tube of fresh herbs, do you think I could freeze it? Thanks Rebecca
Thank you so much for the great feedback Rebecca! You can just leave the lemongrass out here or use lime zest as an alternative ❤️
Hi! Also, can i use minced lemongrass as alternative for lemongrass paste?
Sure can Lilian! Enjoy!
Hi Nagi! Are there any other substitite or options for lemongrass paste for the chicken satay?
Lilian, I live in Istanbul and lemongrass is not available. I used the grated rind of about half a lemon. I have made this recipe so many times. It is delicious!!!
Thanks!
Hi Nagi,
Can i use the peanut butter that i used for the satay sticks which was the 100% pure or do i need to get the smooth everyday one?
Cheers
Nagi,
I have the jimmys sauce, when you have it what do you add to get it like the Chinese restaurants, I have to say it’s definitely the base sauce for many restaurants I have been too.
Your help is appreciated
Hi Leanne, you can use the pure one, you may need to adjust the salt to taste – N x
Have just made this dish for the 50th time and every time I make it the family go nuts! I add snow peas on the side for a bit of vege
Sounds amazing Jenni, I add veggies all the time to my dishes – mainly whatever is in the bottom of my fridge 😂
I got so excited my first ever (non jar) Asian cooking worked and tasted so yummy. Satay is a favourite and was really worried about how it would turn out. NO NEED TO WORRY cause its yum diddly yum yum. I’ve even frozen the left over coconut milk for the next one and this is the second recipe for the day, already made Pad Thai. Thank you for your tried and tested recipes, they give home cooks confidence in trying something new.
Thanks so much for the feedback Karen!
Being a vegetarian family I subbed the chicken for stir fry veggies. I doubled the recipe and mixed in hokkien noodles, was a bit thick, next time I’d add a little more water.
Been trying to find a good satay with the right flavours and textures. This is perfect. Thanks.
That’s so great to hear Lisa!
Hi, I have been looking for a satay recipe like this to try as it is v. expensive at the Chinese rest. I get it from but still worth it. Please what is the music used in the video of this recipe ? Love it Many thanks. KB
Hi Nagy! This recipe has become a weekly event in my home. This sauce is so addictive, we fight over it. Lol. I have to quadruple the recipe & it’s still not enough! I love ur recipes. Have tried close to 40 & loved every last one.
I love hearing this Michele!!
This was delicious, made exactly as you wrote it. It was quick and easy once the prep was done. We just had it with rice, and peas and corn and it was a lovely meal on another very hot night. This will be a regular. I love that many of your recipes serve 2, thank you Nagi!
This recipe is delicious! I didn’t have any lemongrass paste on hand so I simply added a piece of lemon rind and removed before serving – wouldn’t have the same effect I know but I figured a little citrus is probably better than none. I also accidentally forgot the sugar but I didn’t notice at all when tasting.
Will definitely be saving this recipe to make again! (And again, and again!)
Hi Teigan, I’m glad you still loved it!
Hi Nagi, wondering if this would work with light coconut milk? Ta! 🙂
Hi Mai – That should be fine! I hope you love it!
Hi Nagi!
I have made this weekly since first making it! I have to admit i now make it in a big pot so our family of 5 have left overs!! Its beautiful!!
You have changed our way of cooking, clearing the cupboards of packet and jar mixes… it was more expensive to start with, but now i find i have most ingredients i need in the cupboard or fridge….my grocery bill has gone down !
Im really enjoying cooking your recipies and reading what Doser is up to!
Thank you!!
Another big hit ! Thank you for another delicious dinner!
Glad you enjoyed this Chantelle!! Thanks for letting me know – N x
Hi Nagi,
I have found some Jimmy’s Sate Sauce, my local IGA and asian grocer stock it! Wondering if you have a recipe that uses Jimmy’s?
Thanks. P.s. your recipes have become the go-to for most meals as they are simple enough for weeknights but also tasty with so much flavour!
Not yet Petrina but it’s on my list!! N x
Love it, it’s better than my favourite Chinese takeaway shop and now a staple dinner recipe that everyone asks for, we rarely buy Chinese takeaway anymore. Made only a few adjustments for personal taste: more gralic, onion and hot paprika as we like spicy food. Thank you so much for this recipe and all the others that we love!
Wonderful recipe. Great taste and sauce texture. Cut very low on sugar and vinegar and used 1/2 lime juice instead for personal preference (plus some sliced thin greens and pepper strips). Will be making this again (and again, and again…). Thank you so much for this sauce inspiration!
Hi Nagi, I can’t get lemongrass paste where I am, but have managed to find some frozen lemongrass. How would you suggest that I incorporate it into the sauce? Should I finely chop or is it necessary to sauté separately as you mention? And how much? Thanks. Looking forward to trying this recipe! Every recipe of yours that I have tried so far has been a big hit!
Nagi, everyone loves this dish so much, and it is so simple to make. It is a new staple in our house. I will always have the ingredients on hand in case someone drops in for dinner, because it really quick to make!
That’s SO GREAT to hear Karen! I’m so glad you enjoyed this, thank you for letting me know! N xx