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Chinese Satay Chicken Stir Fry Recipe

Name: Chinese Satay Chicken Stir Fry
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 8 oz / 250g chicken breast; 3/4 tsp baking soda ((bi carb soda) (optional)); 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; 1 1/2 tbsp smooth peanut butter; 2 tsp brown sugar; 1 tsp light soy sauce ((Note 3)); 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; 1 tbsp peanut oil ((or other plain oil)); 1 onion (, finely chopped); 2 garlic cloves (, minced); Shallots/scallions (, sliced (optional garnish))

RecipeTin Eats

{Video below} My homemade copycat of the Chinese takeout favourite - chicken satay stir fry! The coconut and peanut flavour is not as intense as Malaysian and Thai satay sauce, and the satay seasoning flavour is stronger. The chicken is tenderised the way Chinese restaurants do - perfect to make breast nice and juicy. This step is optional, but I think it's worth it for a true Chinese restaurant experience! MARINATING TIME: 20 minutes for tenderising, 10 minutes for seasoning, both optional.

Ingredients

8 oz / 250g chicken breast

3/4 tsp baking soda ((bi carb soda) (optional))

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

1 1/2 tbsp smooth peanut butter

2 tsp brown sugar

1 tsp light soy sauce ((Note 3))

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

1 tbsp peanut oil ((or other plain oil))

1 onion (, finely chopped)

2 garlic cloves (, minced)

Shallots/scallions (, sliced (optional garnish))

Method

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.

Mix together Seasoning.

Sprinkle 1 tsp of Seasoning over chicken. Mix to coat then set aside for 10 minutes (not critical, can skip this).

Place all ingredients except water in a bowl. Add remaining Seasoning. Mix, then add water and mix.

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.

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