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….
This is one of my favourite comfort meals. It’s very similar to mine but just a bit easier.
enjoy yourselves!
ME TOO!!!
*smile* Have to try this before I comment! No reason anything cannot be used in a stir-fry, as long a a nationality is not attached to it. Oft eating alone I find stirfries superfast and superhealthy [hmm! well – with heaps of vegetables!]. Did fall in love with them at street stalls and markets in Singapore decades ago, but knew they were really Indonesian or Malaysian in origin. Satay sticks were/are popular also . . . this surely is a fusion of Indian seasoning and a very unusual sate sauce bowing to China 🙂 !! To my way of thinking tho’ it should not be called ‘Chinese stirfry’ . Have to try after I figure how to get heaps of vegetables on side . . .
Chinese TAKEOUT Chicken Satay Stir Fry!!
My apologies: moving too fast previously – the word ‘them’ 3rd line above obviously refers to Indonesian/Malaysian satays, the sentence before to Chinese stirfries as usually prepared in the various provinces – I love Szechwan and Hunanese 🙂 !
This looks like a winner….I love chicken Satay I usually eat in Thai restaurant. Happy you recreated from scratch…always best knowing truly what we are eating…:)
Ooh I LOVE Thai Satay too! Actually, yet to find a version of Satay that I don’t love!
Hi Nagi,
YouTube Khoan Vong he owns a Chinese takeaway in England and has nearly 300 videos..He also uses Jimmy’s satay paste…This guy is amazing, cooking is about learning, everybody learns from everybody else…It’s magic.
Chow from Scotland x
PS I love the way he lists MSG as an ingredient in his recipes!!!
MSG….. Or flavour as he sometimes says ?
PHIL! You are my HERO OF THE DAY, possibly the week, month even! I am about to lose my evening trawling through his videos, thank you x 1 million, this is exactly what I’ve been looking for!
You are more than welcome Nagi,I accidentally found him last week on YouTube and thought I’d share my find yourself.
Enjoy Nagi.
Phil x
This is one of my favourites too! I am never fussed about being authentic 🙂 But haven’t food a good one since moving so will have to take this for a whirl!
I’m so glad to hear you say that!!! I know it’s not authentic, but I can’t help it, I loooooove it!!
Holy Yum! The lighting in your videos is always perfection. 🙂
Aww thanks Kev! I film where i shoot 🙂
I tries this recipe, it was amamzing!
Woah – what?? You’ve tried this ALREADY????? 🙂
Hi Nagi, Sounds absolutely delicious. I thought Satay originated in Indonesia and the traveled back to the Netherlands where it is a favourite pub snack. My Asian grocery store only has dried lemongrass. Could I just boil that in a little water and use the liquid? Incidentally, in my next life I want to come back as a Golden Retriever in your house! Dozer has got it made.
Hi Rob! I think that will work a treat re: rehydrating dried lemongrass. 🙂 I have heard that Indonesian food is quite prominent in the Netherlands, I only read that recently! PS I often think that about my afterlife too….
This satay does sound tasty. I was glad to hear that your takeout guy said that satay is not Chinese cuisine, until I realized that the original satay recipe I found many years ago, was called Singapore satay. And the population of Singapore is primarily Chinese.… The satay sauce I like the best (the original one I made that I no longer have the recipe for) does not have lemongrass. I think it also didn’t have coconut milk. I know that when I’m on a cruise ship and they make satay, they always put lemongrass in the sauce and I don’t care much for it; the version they do is supposed to be Indonesian, but I’m not sure it is. If I try this I hope I can find lemongrass paste (we don’t have a wide variety of Asian foods here, though we do have a couple of Asian groceries). Thanks for the tip on preparing fresh lemongrass.
He was quite adamant that it was not Chinese!! Like he was making a point!!!
That looks so good!! I’ve never eaten this before and it is certainly something I’m looking forward to trying. I’ll have to be on the lookout for lemongrass in a tube. We do have lots of herbs squished in a convenient tube. Could I make that with pork? Hope you’re having a great time. Happy Valentine’s Day! xoxo
I think that tube is just fine! Sounds like what I have here. And YES to pork!! Romantic dinner tonight Marisa?? ❤️
Oooh Nagi – if I ordered Chinese with you, this would be at the top of my wishlist too. How wonderful that you’ve figured out a way to make your own!
This is definitely going to be popular by the way – anything ‘satay’ or just ‘peanut’ has ended up being really popular on my blog!
Woah – Helen. How is it you are bashing away on the keyboard so soon after giving birth???
Believe me, I’m not bashing away that much! I just can’t resist still checking out my favourite blogs 😉