Print

Satay Chicken Stir Fry Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 8 reviews

A quick and flavorful Satay Chicken Stir Fry featuring tender, velveted chicken breast in a rich peanut satay sauce, enhanced with curry powder, onions, and optional broccoli. Perfectly paired with steamed jasmine or long grain rice, this dish delivers a delicious balance of savory, sweet, and mildly spicy notes in just 20 minutes.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stir-frying
  • Cuisine: Asian

Ingredients

Chicken Marinade

  • 2 large chicken breast fillets, thinly sliced against the grain (about 500 to 600g)
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese cooking wine
  • 2 teaspoons cornflour
  • ¾ teaspoon bicarbonate of soda
  • ¼ teaspoon ground white pepper

Cooking Ingredients

  • 2 tablespoons neutral cooking oil (canola, rice bran, or vegetable oil)
  • 1 large brown onion, cut into large cubes
  • 1 teaspoon curry powder
  • 1 ½ teaspoons caster sugar
  • ⅓ cup smooth peanut butter
  • 1-2 tablespoons Jimmy’s Satay Sauce, adjust to taste
  • ½ – 1 cup water, added gradually
  • 2 cups lightly steamed broccoli florets (optional)

To Serve

  • Cooked jasmine or long grain rice
  • Sliced spring onions (optional)

Instructions

  1. Velveting the Chicken: Place the thinly sliced chicken breast in a bowl. Add soy sauce, Chinese cooking wine, cornflour, bicarbonate of soda, and ground white pepper. Mix well to coat the chicken evenly, then set aside for at least 10 minutes to marinate and tenderize.
  2. Cooking the Chicken: Heat 2 teaspoons of the neutral oil in a wok or large non-stick pan over high heat. Add half of the marinated chicken in a single layer. Let it sit undisturbed for 30 to 60 seconds to achieve light browning, then stir-fry until the chicken is just cooked through. Transfer cooked chicken to a plate. Repeat this process with the remaining chicken.
  3. Creating the Satay Stir-fry: Add the remaining oil to the pan and heat. Stir-fry the large onion cubes for about 1 minute until they begin to soften. Sprinkle in the curry powder and caster sugar, stirring to combine for an aromatic base. Return all the cooked chicken back into the pan and cook together for an additional minute to blend flavors.
  4. Making the Satay Sauce: Add the smooth peanut butter and Jimmy’s Satay Sauce to the chicken and onions. Stir thoroughly to coat everything in a rich, creamy sauce. Gradually pour in water while stirring until the sauce reaches your preferred consistency; some may prefer it thicker, others more saucy.
  5. Adding Vegetables and Serving: If using, add steamed broccoli florets now and stir until heated through. Serve the satay chicken stir fry hot over steamed jasmine or long grain rice. Garnish with sliced spring onions if desired for extra freshness and crunch.

Notes

  • Marinating the chicken with bicarbonate of soda helps tenderize the meat, resulting in a velvety texture.
  • Adjust the amount of Jimmy’s Satay Sauce to control the spice level based on your heat preference.
  • To keep the dish gluten-free, ensure soy sauce used is gluten-free or substitute with tamari.
  • Broccoli is optional but adds a nice color and texture contrast along with nutritional benefits.
  • Leftover sauce can be stored and used as a dipping sauce or in other stir-fries.

Find it online: https://cheftinaskitchen.com/satay-chicken-stir-fry-recipe/