Chinese Satay Chicken Stir Fry Recipe

Introduction

This Chinese Satay Chicken Stir Fry is a flavorful and quick dish that combines tender chicken with a rich, spicy peanut sauce. Perfect for a weeknight dinner, it offers a delightful balance of spices and creamy coconut milk that will satisfy your cravings.

Ingredients

• 8 oz / 250g chicken breast
• 3/4 tsp baking soda (optional)
• 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 1/2 tsp curry powder
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 1/2 tbsp smooth peanut butter
• 2 tsp brown sugar
• 1 tsp light soy sauce
• 2 tsp rice vinegar
• 2 tsp Sriracha (or other hot sauce)
• 1/2 tsp lemongrass paste
• 1/3 cup full fat coconut milk
• 1/4 cup water
• 1 tbsp peanut oil (or other plain oil)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• Shallots or scallions, sliced (optional garnish)

Instructions

1. Step 1: Cut the chicken breast in half lengthwise, then slice thinly. If using, toss the chicken with baking soda to tenderise, then set aside for 20 minutes. Rinse well and pat dry with paper towels.
2. Step 2: In a small bowl, mix coriander powder, cumin powder, turmeric powder, chilli powder, curry powder, salt, and white pepper to create the seasoning blend. Sprinkle 1 teaspoon of this seasoning over the chicken and mix to coat. Let it rest for 10 minutes if time allows.
3. Step 3: Combine peanut butter, brown sugar, light soy sauce, rice vinegar, Sriracha, lemongrass paste, coconut milk, and the remaining seasoning blend in a bowl. Stir well, then add water and mix until smooth to make the sauce.
4. Step 4: Heat the peanut oil in a wok or large skillet over high heat. Add the finely chopped onion and minced garlic, stir-frying for about 1 minute until fragrant.
5. Step 5: Add the chicken to the wok and stir fry for 2 minutes until it is just cooked through and lightly browned.
6. Step 6: Reduce the heat slightly, pour in the sauce, and stir fry until the sauce thickens and reduces, about 1 to 1 1/2 minutes.
7. Step 7: Serve immediately with steamed rice or, for a lower carb option, cauliflower rice. Garnish with sliced shallots or scallions if desired.

Tips & Variations

• Use full-fat coconut milk to achieve a richer, creamier sauce.
• If you can’t find lemongrass paste, a small amount of fresh grated ginger can add a nice zing.
• Adjust the heat by reducing or increasing Sriracha or chilli powder according to your preference.
• For extra crunch, add some roasted peanuts on top as a garnish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast?

Yes, chicken thighs work well and remain juicy, but they may take a minute or two longer to cook through.

Is the baking soda necessary for tenderising?

No, it’s optional. Baking soda helps tenderise the chicken quickly, but you can skip it if you prefer a simpler process.

Chinese Satay Chicken Stir Fry Recipe

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★★★★★

4.4 from 77 reviews

• Author: Ethan
• Total Time: 31 minutes
• Yield: 2 servings 1x
• Diet: Low Calorie

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Description

This Chinese Satay Chicken Stir Fry features tender chicken breast slices cooked in a flavorful peanut satay sauce with aromatic spices and coconut milk. The dish is quick and easy to prepare, perfect for a weeknight meal served over rice or cauliflower rice for a low-carb option. The stir fry method ensures the chicken remains juicy while the sauce thickens beautifully, delivering authentic Asian flavors with a spicy kick.

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Ingredients

Scale 1x2x3x

Chicken

• 8 oz / 250g chicken breast
• 3/4 tsp baking soda (bi carb soda) (optional)

Spices & 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 (see 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 (see Note 3)
• 2 tsp rice vinegar
• 2 tsp Sriracha (or other hot sauce)
• 1/2 tsp lemongrass paste (see Note 4)
• 1/3 cup coconut milk (full fat)
• 1/4 cup water

Cooking

• 1 tbsp peanut oil (or other plain oil)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• Shallots/scallions, sliced (optional garnish)

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Instructions

1. Tenderise Chicken (optional): Cut chicken breast in half lengthwise, then slice thinly. Place the chicken slices in a bowl with the baking soda and use your fingers to coat the pieces evenly. Let sit for 20 minutes to tenderise.
2. Rinse and Dry Chicken: Rinse the chicken thoroughly to remove baking soda, then pat dry with paper towels. Place the dry chicken slices in a clean bowl.
3. Prepare Seasoning Mix: In a separate bowl, combine coriander powder, cumin powder, turmeric powder, chilli powder, curry powder, salt, and white pepper to create the seasoning.
4. Season Chicken: Sprinkle 1 teaspoon of the seasoning mix over the chicken and toss to coat evenly. Let it sit for 10 minutes to absorb flavors, though this step can be skipped if short on time.
5. Make the Satay Sauce: In a bowl, combine the smooth peanut butter, brown sugar, light soy sauce, rice vinegar, Sriracha, lemongrass paste, and coconut milk. Add the remaining seasoning mix and stir well. Finally, add water and mix until the sauce is smooth and combined.
6. Heat Oil and Aromatics: Heat peanut oil in a wok or large skillet over high heat. Add the finely chopped onion and minced garlic, stir fry for about 1 minute until fragrant.
7. Cook Chicken: Add the seasoned chicken slices to the wok and stir fry for approximately 2 minutes, or until the chicken is just cooked through and slightly browned on the edges.
8. Combine Sauce and Chicken: Reduce the heat slightly, then pour the satay sauce into the wok. Stir continuously for 1 to 1 and 1/2 minutes until the sauce thickens and coats the chicken pieces well.
9. Serve: Serve the satay chicken immediately with steamed rice or cauliflower rice if you prefer a low-carb alternative. Garnish optionally with sliced shallots or scallions for extra flavor and a fresh crunch.

Notes

• Note 1: The chilli powder used here is not the typical US chili powder blend, it refers to pure ground dried chilli flakes or similar Asian style chilli powder for authentic flavor.
• Note 2: Use a good quality curry powder that balances turmeric, cumin, coriander, and fenugreek for rich flavor in the seasoning.
• Note 3: Light soy sauce is preferred over dark for a lighter color and less intense saltiness.
• Note 4: Lemongrass paste adds a citrusy aroma characteristic to Southeast Asian dishes; fresh lemongrass minced can be substituted if preferred.

• Prep Time: 25 minutes
• Cook Time: 6 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese

Keywords: Chinese satay chicken, peanut sauce chicken stir fry, Chinese stir fry recipe, quick chicken dinner, Asian peanut chicken, low carb chicken recipe