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….
Hi Nagi
Thank you so much for the recipe.
I made this last night – my hubby and I liked it so much.
Easy to follow recipe & super delicious! It tastes exactly like the one from our fav Chinese restaurant.
Many thanks 😊
Melania
FANTASTIC I made this for my daughter who is Satay addicted and she said along with her Aunty that “ I should start a food van and just sell this” thank you very much for this highly addictive recipe we cannot stop eating it. Dean from Australia
I love hearing that dean! So glad your daughter enjoyed this! N xx PS I’m in Australia too! Sydney 🙂 N x
I just want to say, I loved this!!
I did change a little, but I really would have had no idea about how to go about making a nice satay without this recipe. I added potato, carrot, brussel sprouts (yeah, I add those to everything haha) and a little mushroom. I also didn’t add white pepper or the spicy sauce, and I added less chilli and less curry powder (I think my chilli is a very spicy variety).
It was so great! I’m just eating the leftovers now (I doubled the recipe) and feeling sad that this is the last of it. Will be making again soon.
THANK YOU!!
Hi Nagi, I was going through some favourite Chinese recipes and comparing them when I came across your Chinese Satay Chicken Stir Fry. One of your commentors, Graham (25/03/18) mentioned a restaurant recipe similar to my favourite. I learned this when I attended Harry Quays Chinese Cooking Classes back in 1992. Basically all prep is the same for any recipe, but the finishing sauce makes all the difference, and mine goes like this…mix together- 1/2 cup Carnation milk, 1Tablespoon Jimmys Satay Sauce, 1 teaspoon curry powder, 2 Tablespoons of sesame paste or smooth peanut butter, salt, pepper and 3 drops chilli oil. Pour this over your finished stir fry and…BLISS!!! Give it a go, I think you’ll like it.
Woah! I’ve never heard of that, I will definitely give it a go! Thank you Darryl! N x
Hi Nagi.
Would the chicken powder mentioned in the comments be chicken stock powder or something else??
Thanks……Pauline x
Thank you so much for yet another great recipe! My husband and I have been making about 7-8 recipes from your blog (and we’re making more) and we have not been once disappointed!!! Plus, Dozer! I love everything about your blog 🙂 Being a Vietnamese living in the US and not able to eat the same way I did in Vietnam, this has given me the closest taste of home.
Much love from the US!
Thank you so much for your lovely message Quynh! I’m so pleased you’re enjoying my recipes – I’m flattered you’ve tried so many! 🙂 N x
I got a jar of Jimmy’s sate sauce, do you have any recipes that uses the sauce?
Not specifically Nate! But honestly, just do a stir fry starting with garlic and onion then add meat, add Jimmy’s and veg. YUM
HUGE WINNER with the family… another brilliant recipe. Thank you so much Nagi!
HIGH FIVE Brooke! N xx
Just made this and it was so good! I’ve been looking for a very specific Australian satay recipe and this is a perfect substitute since the original was had at a music festival years ago.
I used fresh lemongrass because I had it growing and skipped the sriracha because I didn’t have it.
Love heaps of your recipes, thanks!
That’s wonderful to hear Ellie! Thanks for taking the time to let me know you enjoyed this! N xx
The Chinese restaurant that I like shared his recipe for satay sauce
1 jar of jimmys satay sauce
1 can of coconut cream
1 tablespoon of curry powder
2 tablespoons of sugar
1 tablespoon of chicken powder
1 tablespoon of salt
Mix all and simmer for a while, let cool and refrigerate for many satay meals
Graeme. I love you. 😂
Did you try Graeme’s recipe?
Do you know how long it would last in the fridge?
This is the satay recipe I’ve been looking for, thank you so much! Bloody brilliant
I LOVE HEARING THAT!!!
What rice vinegar do you suggest?
Hi Elsa, any brand will work here ☺️
Just made this with some tofu – sooo good! Better than take out and so much more healthier. Thanks!
That’s so great to hear Jay! Thanks! N x ❤️
Nagi, I made this recipe and loved how much flavour it packed for a relatively low amount of effort!
I wanted to make it again for a friend who prefers satay beef. Could you substitute the chicken for beef?
Hi Vanessa!!! I’m so glad you enjoyed this, absolutely beef is perfect! N x
Hi Nagi, this was DELICIOUS – I don’t like peanuts so I substituted the peanut butter for cashew nut butter and it was fantastic, a definite go to recipe for me. Another winner, I just love so many of your recipes 🙂
So glad you enjoyed this Helen! Thanks for letting me know! N x
This is GOOD! Thank you Nagi. My kids love satay chicken, but the two previous recipes I’ve tried weren’t that good in my books. Yours was delicious, easy and tasted like the real thing. Like others, I added a few extra veg (brocolli, red capsicum & snow peas to get them into the kids). Delish!
I’ve only made two of your recipes and they’ve both turned out brilliantly. I will definitely be back many many times. Thank you for a yummy dish.
Pauline
I love hearing that Pauline! So pleased you enjoyed it, thanks for taking the time to let me know – N x
We made this tonight and it was fantastic. I have tried for so long to recreate the chinese satay sauce and this is exactly what I was looking for. Thank you!!
That’s so great to hear Jacqui! Thanks for sharing your feedback – N x
Made this last last night—amazing!!! Kids and husband loved IT!
So glad you enjoyed this Buzz! N x
Amazing receipe!so easy to make.sauce is so tasty and is perefect for someone like me who doesnt like spicy food and then i can add more spice for my boyfriend.it will become one of our weekly dinners!thank you 😊
Tried this last night and it was great and will be making this a lot more
Thankyou for posting it
Love hearing that Rob!! Thank you so much for taking the time to let me know – N x ❤️
How would you suggest incorporating Jimmy’s Sate sauce?
Hi Truc-Quan! I am not sure for this one 🙂 I’d do it quite differently!