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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
