Satay-Style Chicken Stir Fry Recipe
If you've stepped foot inside a Chinese restaurant, chances are you've seen a stir fry section on the menu. When it comes to cooking an Asian meal, there are plenty of methods for cooking, though there's no doubt that stir-frying is one of the most popular. Why? Because it delivers perfectly cooked food every time. To stir-fry food means getting a wok or a skillet super hot, then searing the food, which helps seal in the wonderful juices.
Recipe developer Ting Dalton of Cook Simply came up with this recipe for satay-style chicken stir fry that's great for a variety of reasons. "I've always loved satay chicken — whether it's on skewers on the grill or marinating cuts of meat like chicken wings," Dalton shares. "But this takes it to another level where you can enjoy all the flavors of satay and spice in a dish full of lovely sauce that can be mopped up with rice or noodles."
Keep reading to find out how to make this excellent dish.
Gather the ingredient for this satay-style chicken stir-fry
Before doing anything else, be sure to make a grocery list and head to the store. Pick up chicken thighs, hot curry powder, smooth peanut butter, lime, honey, Sriracha, chicken broth, coconut milk, soy sauce, minced garlic, finely sliced green onion, vegetable oil, frozen peas, and mushrooms.
Once you have those items, you can make this satay-style chicken stir-fry.
Whip up the sauce
Grab a large bowl and start adding the ingredients that go into the sauce. This includes the peanut butter, lime juice, honey, Sriracha sauce, coconut milk, chicken broth, curry powder, and soy sauce. You can also substitute brown sugar for honey, if desired.
Use a spoon to combine everything together. Dalton describes the sauce as "spicy, sweet, and tangy with a zesty kick from the lime. It's very moreish and really delicious and fantastic."
"The special ingredient here is peanut butter," Dalton explains. "It works so well, adding a creamy, distinctively nutty satay flavor, and is easy to get hold of."
Once the sauce is mixed, set it aside to work on the stir-fry.
Stir-fry the chicken
Add the vegetable oil to a large wok or skillet and turn the heat up. When the oil is hot, stir fry the chicken for 3-4 minutes, so the chicken starts to brown. "You can use chicken breast instead of chicken thighs — I prefer thighs as they're more tender and juicy," Dalton notes.
Now it's time to add a little flavor, so go ahead and toss in the garlic and green onions. Continue to stir fry for another minute.
Add the sauce and veggies
Now, grab the sauce you set to the side and add it to the chicken. Give it about 1-2 minutes to heat up, and watch for it to begin to thicken.
Finally, add the peas and the mushrooms to the wok. Continue cooking everything together for 2-3 more minutes.
Serve and enjoy
Once the stir fry is ready, you can take the wok off the heat and serve this satay-style chicken stir fry as you wish. The chicken and veggies would be great on their own, but Dalton provides a few additional serving suggestions to make it a complete meal. "This is perfect served with plain boiled rice or with some noodles, or even add more broth and add ramen noodles to make a soup noodle dish," Dalton says.
"You can save leftovers in the fridge for up to three days or freeze [them] in a suitable container for up to three months," Dalton notes. We hope this satay-style chicken stir fry hits the spot!
- 1 pound chicken thighs, cut into bite-sized pieces
- 2 tablespoons hot curry powder
- 3 tablespoons smooth peanut butter
- 1 lime, juice only
- 2 teaspoons honey
- 1 tablespoon Sriracha sauce
- ¼ cup chicken broth
- ⅓ cup coconut milk
- 1 teaspoon light soy sauce
- 3 cloves garlic, minced
- 1 green onion, finely sliced
- 1 tablespoon vegetable oil
- 1 cup frozen peas
- 2 cups mushrooms, sliced
- In a large bowl, mix together the peanut butter, lime juice, honey, Sriracha sauce, coconut milk, chicken broth, curry powder, and soy sauce.
- In a large wok or skillet, heat the vegetable oil, then add the chicken pieces. Stir-fry for roughly 3-4 minutes, until the chicken begins to brown.
- Add the garlic and the green onions, and stir fry for another minute.
- Add the sauce, and combine all the ingredients. Let the sauce bubble up, thicken, and reduce for about 1-2 minutes.
- Add the peas and the mushrooms, and continue to cook for another 2-3 minutes.
- Serve immediately with plain boiled rice or noodles.
| Calories per Serving | 461 |
| Total Fat | 33.5 g |
| Saturated Fat | 10.3 g |
| Trans Fat | 0.1 g |
| Cholesterol | 111.6 mg |
| Total Carbohydrates | 17.3 g |
| Dietary Fiber | 4.8 g |
| Total Sugars | 7.3 g |
| Sodium | 292.5 mg |
| Protein | 25.9 g |
