Chinese Satay Chicken Stir Fry
User Reviews
5
Chinese Satay Chicken Stir Fry
Description
This Chinese Satay Chicken Stir Fry features chicken breast slices optionally tenderized with baking soda for a soft texture. The chicken is seasoned with a blend of ground coriander, cumin, turmeric, curry powder, salt, and white pepper to infuse a warm, aromatic profile. The satay sauce is a combination of smooth peanut butter, brown sugar, light soy sauce, rice vinegar, sriracha, lemongrass paste, coconut milk, and water, which together provide a creamy, tangy, mildly spicy complement to the chicken.
The method involves stir-frying finely chopped onion and minced garlic, followed by cooking the chicken until just browned and cooked through. The sauce is then added and reduced over medium heat until thickened, coating the chicken. This technique ensures the chicken remains tender while absorbing the rich flavors of the sauce.
Serve the dish immediately with steamed rice or a lower-carb option like cauliflower rice to balance the richness of the satay sauce. Garnishing with sliced shallots or scallions adds freshness and a slight crunch to the finished dish.
The recipe notes clarify using the correct type of chili powder in the US to maintain intended flavor, and options for substituting lemongrass paste for fresh lemongrass for convenience. Tenderizing the chicken is optional but can help replicate the soft texture seen in Chinese restaurants. The dish provides a flavorful dinner option with a satisfying peanut-based sauce.
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 peanut butter smooth
- 2 tsp brown sugar
- 1 tsp soy sauce Note 3, light
- 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 minced, cloves
- shallot sliced (optional garnish, or scallions
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.
Notes
- Use pure ground chili powder rather than US chili powder blend, or substitute with cayenne pepper.
- All-purpose soy sauce is suitable; dark soy sauce may overpower the flavor.
- Lemongrass paste offers an easy alternative to fresh lemongrass, mixing directly into the sauce.
- Tenderizing chicken with baking soda creates a soft texture similar to Chinese restaurant dishes but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 257g | |
| Calories | 484cal | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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