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!
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This is A++ delicious! The tenderizing step for the chicken makes such a big difference too, I had never tried that before but will definitely do so again. So, so yummy, my husband thought it was quite spicy so we will try it with a little less hot sauce and maybe more peanut butter next time (he is a big crunchy peanut butter fiend so we will experiment with this) but the flavour profile is amazing – highly recommended! And apart from the lemongrass paste (which lasts ages in the fridge anyway), all from my pantry staples. Yay! I will try and incorporate more vegetables next time but I think steamed vege (broccoli!) on the side will be just fine too. I like it saucy! Yuuuuuuuuuummmmmm.
Thanks Nagi!
That’s terrific to hear Chris! Thank you for sharing your feedback! N x ❤️
Thanks, Nagi, for another fantastic recipe! Made this for dinner tonight and whoa, fantastic! Added a bit of chilli paste for extra kick, as well as some capsicum and baby bokchoy just to get some veggies into the kids. Absolutely love it! I’m a big fan of your recipes, always so easy to follow, easy on the budget, and top notch flavours.
That’s so wonderful to hear!! Thanks for letting me know Kate – N x ❤️
This was delicious! I am so happy that I came across your site.
Nagi you’re genius! This was so yummy and tender, better than my local Chinese restaurant.
For anyone who wants to add some veggies I found that red capsicum and peas/snow peas are a great match.
That’s great to hear Lauren! Thanks for leaving a review! N x
My family loved this tonight, the chicken was so tender my daughter thought it was fish. I had to double recipe for four and added cauliflower and beans to pad it out for my hungry hoard. Next time, I will use a little less salt, but over all, a delicious meal.
That’s terrific to hear Bernadette, thanks for leaving a review! N x
Like you I have been trying to reproduce a nice satay chicken for many years, have been using Jimmy’s and trying to add different things. Never seems to be just as I want it.
Will definitely give this a try looks most interesting thank you so much. 👌
Hope you do Paul! 🙂 N xx
Hi Nagi, I’ve fallen in love with your recipes and can’t wait to try this one. Quick question can I use red wine vinegar or white vinegar in place of the rice vinegar? I don’t have rice vinegar and couldn’t find any!
Hi Sun! I’m so pleased you like me recipes 🙂 White vinegar should be just fine! N x
I used this recipe but added jimmys sauce as well just a tablespoon, and it honestly taste better than a restaurant meal,thanks
I’m so pleased you enjoyed this Isa! Thank you for sharing your feedback. 🙂 N x
Hey Nargi! Really keen to try your recipe – it looks amazing!!! And I’ve always wanted to try and make the “Chinese restaurant” version of Satay Chicken :).
If I end up using Jimmy’s Sate Sauce, what variations would you recommend to the recipe you provided?
Thank you! 🙂 xx
Hi Domi! It would be quite different using Jimmi’s, I’d suggest googling around 🙂 Or – use my recipe and add a good dollop of Jimmy’s into the sauce!
Hi Nagi, you’ve done it again. Made this last night. It’s simple to make and has delicious balance of flavours. I’m thinking I’ll be doing a “Julie and Julia” routine and working my way through your recipes as they all work so well. Thanks so much.
That’s terrific to hear Faye! I’m so pleased to hear that. 🙂 N xx PS That is VERY flattering that you would think to do that! 😂
Can you please recommend a substitute(s) for the peanut butter?
I love satay stir fries but my son has a peanut allergy. I am searching for a recipe the whole family can enjoy. Thanks!
Hi Harvey! Sesame paste would be terrific – Chinese if you can find it, otherwise Tahini 🙂 N xx
This was so good! I had to leave out the sriracha for the little ones but I did add it to my own bowl. Lovely dish and so simple!
I’m so pleased you enjoyed it Anita! Thank you for letting me know – N xx
This is on the list for this week! Thank you for noting that the nutritional data is based on two servings. Also extremely helpful to know that the nutritional info excludes the rice. For the type 1 diabetic in my family, the challenge is more in keeping weight ON without skyrocketing blood sugar. The vast majority of diabetic recipes out there ate geared toward type 2 diabetics, so they focus on losing weight while still incorporating pasta, rice or potatoes etc. so a lot of those diabetes-friendly recipes out there are fairly useless for us 🙁
I hope you try it Jenn! It’s a personal favourite! 🙂 N xx
This is really a fabulous dish and so easy to make, extremely tasty.
So fantastic to hear that Pauline, thanks for letting me know! N xx
Had this last week- easy, quick and delicious with snow peas and red capsicum. I added a little bit of tomato sauce and mild american mustard to round out the flavour a little (idk why, it just works) and it’s now on our regular menu.
Thanks!!
XX
Sarahanne
I love that you amended to your own taste! So pleased you enjoyed this one too Sarahanne! N xx
Hi Nagi,
Thank you for another fabulous recipe…seriously good I wanted to lick the bowl!!
I look forward every week to your recipes in my inbox – so many of your recipes are becoming my staple trusted recipes that we just keep coming back to!
OMG me too, me too! The sauce is outrageously good 🙂 I’m so pleased you are enjoying my recipes, thank you for letting me know! N xx
Wow Nagi. I just made the satay chicken for dinner and it’s awesome like all your recipes. The aroma and flavour is just awesome. No other word for it.
P.S I use “Charlie” all the time too and I love your site.👍👍👍👍
That’s so wonderful to hear Paul! ❤️ Thanks for letting me know you enjoyed it! N xx PS Love that you are enjoying Charlie!!! 🙂
Dear Nagi, a magical site, used few of your wonderful recipes already. This recipe is amazing, absolutely restaurant quality, and so simple, just tried it out for lunch, thank you, looking forward to new ones!?
Yes! So fantastic to hear you enjoyed this Vera! N xx
HI
Made this for my family last night and my 23 year ols son, living back at home at present just loved it!
Beautiful flavours
Thanks
I’m so pleased to hear that Jane! Thank you so much for letting me know!! N xx PS Keep cooking like this for your son, he may never leave!!
Nagi, I’ve been waiting for this Chinese satay from our email traffic a few months back – I made this and it was fantastic! You have delivered as promised. Loved it!
Thanks Kath! So glad to hear you enjoyed it! N xx