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
Scale
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.
