If you love the vibrant flavors of Asian cuisine and crave a quick, satisfying meal that dazzles your taste buds, then you are going to adore this Chinese Satay Chicken Stir Fry Recipe. It combines tender chicken with a luscious, nutty satay sauce that’s bursting with aromatic spices and just the right kick of heat. The perfect harmony of creamy peanut butter, fragrant lemongrass, and a hint of coconut milk makes this stir fry a dish you’ll want to make again and again. Whether you’re new to stir frying or a seasoned cook, this recipe offers a delightful balance of textures and flavors that will steal the spotlight at dinner.
Ingredients You’ll Need
The magic of this Chinese Satay Chicken Stir Fry Recipe starts with simple, wholesome ingredients that each play a vital role in building layers of flavor and texture. Every component from the spices to the peanut butter is thoughtfully chosen to create a dish that’s well-rounded, colorful, and irresistibly tasty.
- Chicken breast (8 oz / 250g): Tender and lean, it soaks up the satay sauce beautifully.
- Baking soda (3/4 tsp, optional): A subtle tenderizer that keeps the chicken juicy and soft.
- Coriander powder (1/2 tsp): Adds gentle citrusy warmth that complements the spices.
- Cumin powder (1/2 tsp): Brings a smoky earthiness perfect for satay flavor depth.
- Turmeric powder (1/4 tsp): Offers color and a subtle earthy undertone.
- Chilli powder (1/4 tsp): Provides a mild heat to awaken the palate (note: not the US style chili powder).
- Curry powder (1 1/2 tsp): The aromatic backbone of the sauce, giving rich complexity.
- Salt (1/2 tsp): Enhances all the flavors beautifully.
- White pepper (1/4 tsp): A sharper peppery note that balances the sweetness.
- Smooth peanut butter (1 1/2 tbsp): The star ingredient lending creaminess and nutty goodness.
- Brown sugar (2 tsp): Adds a touch of sweetness that rounds out the sauce.
- Light soy sauce (1 tsp): Gives a salty umami boost and a hint of depth.
- Rice vinegar (2 tsp): Provides a subtle tang to brighten the sauce.
- Sriracha (2 tsp): Adds a spicy kick; adjust to your heat preference.
- Lemongrass paste (1/2 tsp): Infuses the dish with refreshing citrus notes.
- Coconut milk (1/3 cup, full fat): Creaminess that softens spices and enriches the sauce.
- Water (1/4 cup): Balances thickness and helps create the perfect sauce texture.
- Peanut oil (1 tbsp): Ideal for stir frying due to its high smoke point and mild flavor.
- Onion (1, finely chopped): Adds sweetness and texture when sautéed.
- Garlic cloves (2, minced): Essential aromatic that elevates the overall flavor.
- Shallots/scallions (optional garnish): Fresh green crunch and mild onion flavor for finishing touch.
How to Make Chinese Satay Chicken Stir Fry Recipe
Step 1: Prepare the Chicken
Start by slicing your chicken breast into thin strips for quick and even cooking. If you choose to, toss the chicken pieces with the optional baking soda; it’s a little trick to keep your meat incredibly tender. Then sprinkle over the coriander, cumin, turmeric, chili powder, curry powder, salt, and white pepper. Mix well until every piece is lightly coated in these fragrant spices, which create the foundational layers for that classic satay flavor.
Step 2: Mix the Satay Sauce
In a bowl, combine the smooth peanut butter with brown sugar, light soy sauce, rice vinegar, Sriracha, lemongrass paste, coconut milk, and water. Whisk together until you have a silky, harmonious sauce that’s the perfect balance of creamy, sweet, tangy, and spicy. This sauce will soon transform your stir fry into something really special and indulgent.
Step 3: Stir Fry the Aromatics and Chicken
Heat the peanut oil in a wok or large frying pan over medium-high heat. Add the finely chopped onion and minced garlic, cooking until fragrant and just starting to soften—this step awakens their flavors beautifully. Add your spiced chicken strips and stir fry for about 3-4 minutes until they are cooked through and slightly golden on the edges. This quick cooking method keeps the chicken juicy while ensuring a satisfying texture.
Step 4: Combine and Simmer
Pour the satay sauce into the pan with the chicken and aromatics. Stir constantly and let it simmer gently for 1-2 minutes until the sauce thickens and clings lovingly to each piece of chicken. At this point, you’ll notice how the ingredients meld into a vibrant, glossy coating that looks almost too good to eat. Taste and adjust seasoning if needed—maybe a pinch more chili or a splash of soy.
How to Serve Chinese Satay Chicken Stir Fry Recipe
Garnishes
A sprinkle of sliced shallots or scallions on top adds a fresh, crisp bite and a pop of green that makes the dish visually stunning. You can also add crushed peanuts for extra texture and nuttiness, or a wedge of lime to squeeze over for an invigorating citrus lift.
Side Dishes
This Chinese Satay Chicken Stir Fry Recipe pairs wonderfully with steamed jasmine rice or fluffy coconut rice, which soak up all that luscious sauce. Alternatively, try it with noodles or a simple vegetable stir fry on the side for a well-rounded meal bursting with flavors and textures.
Creative Ways to Present
Serve the stir fry in a vibrant bowl topped with fresh herbs such as cilantro for a fragrant finish, or wrap it up in crisp lettuce cups for a fun, handheld treat that’s perfect for sharing. You can even turn it into a bento-style meal with compartments featuring rice, pickled veggies, and your satay chicken for a colorful, balanced plate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Chinese Satay Chicken Stir Fry Recipe, let them cool completely and store in an airtight container in the refrigerator. They will keep well for up to 2 days and maintain most of their flavor and texture.
Freezing
This stir fry is best enjoyed fresh, but you can freeze leftovers for up to 1 month. To do this, place the cooled dish in a freezer-safe container, leaving some space for expansion. When thawed, the texture might soften a bit, but reheating with care will still bring about a satisfying meal.
Reheating
Gently reheat the leftovers over low-medium heat in a skillet or microwave, stirring occasionally. To revive the sauce’s creaminess, you can add a splash of coconut milk or water while warming it up. Avoid high heat, which can cause the peanut butter sauce to separate.
FAQs
Can I use other types of chicken for this recipe?
Absolutely! While chicken breast is great for quick cooking and a lean option, chicken thighs work beautifully too. They add extra juiciness and a richer flavor, so you can choose based on your preference.
What can I substitute for peanut butter?
If you have a peanut allergy or want to experiment, try using almond butter or sunflower seed butter for a different nutty profile. Just keep in mind this will alter the classic satay flavor slightly.
Is this recipe spicy? Can I adjust the heat?
The heat level primarily comes from the Sriracha and chili powder, which you can easily adjust. For a milder dish, reduce or omit the Sriracha; for more heat, add extra. It’s totally customizable to your spice-loving needs.
What’s the purpose of baking soda in the marinade?
Baking soda tenderizes the chicken by breaking down proteins, resulting in a softer texture that’s particularly noticeable with lean chicken breast. This step is optional but recommended for maximum tenderness.
Can I add vegetables to this stir fry?
Definitely! Bell peppers, snap peas, broccoli, or carrots make excellent additions. Add them to the wok after cooking the chicken, stir frying until just tender to keep the stir fry fresh, colorful, and nutritious.
Final Thoughts
This Chinese Satay Chicken Stir Fry Recipe is a guaranteed crowd-pleaser that brings bold, authentic flavors to your table in under 20 minutes. Its balance of creamy, spicy, and aromatic notes feels like a warm hug in every bite. I hope you enjoy making and savoring it as much as I do—there’s nothing like a quick homemade meal that tastes like it’s come from your favorite street vendor. Give it a try, and I promise it might just become your new go-to dinner!
Print
Chinese Satay Chicken Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Satay Chicken Stir Fry is a quick and flavorful dish combining tender chicken breast with a rich, creamy peanut sauce infused with authentic Asian spices. Perfect for a speedy weeknight dinner, this recipe balances savory, spicy, and slightly sweet flavors with aromatic notes of lemongrass and coconut milk. Ready in just 20 minutes, it’s an easy way to bring the taste of a popular street food favorite into your home kitchen.
Ingredients
Chicken Marinade
- 8 oz / 250g chicken breast, thinly sliced
- 3/4 tsp baking soda (bi carb soda) (optional, to tenderize)
- 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 full fat coconut milk
- 1/4 cup water
For Cooking
- 1 tbsp peanut oil (or other plain oil)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- Shallots/scallions, sliced (optional garnish)
Instructions
- Prepare the Chicken: If using, toss the thinly sliced chicken breast with baking soda to tenderize and let it sit for 10 minutes. Then rinse lightly and pat dry. Mix the chicken with coriander powder, cumin powder, turmeric powder, chilli powder, curry powder, salt, and white pepper to coat evenly.
- Make the Satay Sauce: In a bowl, combine smooth peanut butter, brown sugar, light soy sauce, rice vinegar, Sriracha, lemongrass paste, coconut milk, and water. Stir well until the sauce is smooth and fully integrated.
- Sauté Aromatics: Heat peanut oil in a large skillet or wok over medium-high heat. Add finely chopped onion and minced garlic, and stir-fry until fragrant and translucent, about 2 minutes.
- Cook Chicken and Combine with Sauce: Add the marinated chicken slices to the pan and stir-fry until cooked through and starting to brown, about 3-4 minutes. Pour the satay sauce over the chicken and toss to coat evenly. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and cling to the chicken.
Notes
- Note 1: The chilli powder used here is traditional Asian style, which is less spicy and has a different flavor profile than the US chili powder. Adjust or substitute accordingly.
- Note 2: Use a good quality curry powder with balanced spices for authentic flavor.
- Note 3: Light soy sauce has a saltier but lighter flavor than dark soy sauce, enhancing taste without overpowering color.
- Note 4: Lemongrass paste adds a fresh citrusy aroma; if unavailable, fresh finely minced lemongrass can be used as a substitute.
