This satay chicken stir fry is fast, full of flavour and ready in under 30 minutes. Made with Jimmy’s satay sauce, it delivers that classic takeaway flavour at home. Tender chicken is coated in a rich peanut sauce and served with rice for an easy weeknight meal.
This recipe is a reader favourite for good reason. Jimmy’s satay sauce brings a rich peanut and chilli flavour that turns a simple stir fry into something special. It delivers that glossy satay chicken flavour you expect from a Chinese restaurant, made fresh at home.
What is satay chicken
Satay chicken is a Malaysian inspired dish that is popular in Australian Chinese restaurants. Traditional satay is served on skewers with a peanut sauce, but this stir fry version uses tender chicken cooked in a rich sate sauce made with peanuts, chilli and spices. The result is glossy, savoury and slightly sweet.
Why you’ll love this satay chicken stir fry
- Tastes like classic Chinese restaurant satay chicken
- Rich peanut sauce with bold flavour
- Tender chicken with a silky texture
- Ready in under 30 minutes
- Easy to customise with your favourite vegetables
What makes Jimmy’s saté sauce so good?
Jimmy’s has that classic Malaysian Chinese satay flavour. It is savoury, nutty and slightly spicy, with a deep roasted peanut taste that builds as it cooks. The balance of chilli, spice and richness gives you that restaurant style depth at home. Once heated, it turns into a glossy stir fry sauce that coats the chicken perfectly.
Where to buy Jimmy’s saté sauce
Jimmy’s saté sauce is available at most Asian grocery stores, independent supermarkets and specialty food shops across Australia. Many Harris Farm Markets stock it as well.
You can also buy it online through retailers like Amazon and Asian grocers. Look for the jar with the green label, this is the authentic Jimmy’s saté paste used in many Australian Chinese takeaway kitchens.
Ingredients
- Chicken breast: Thinly sliced against the grain for tender, juicy chicken.
- Soy sauce and Chinese cooking wine: Adds salt, depth and that classic takeaway flavour during velveting.
- Cornflour and bicarbonate of soda: Tenderises the chicken and creates a soft, silky texture.
- White pepper: Adds mild heat and authentic flavour.
- Oil: Used for cooking and helps the sauce coat the chicken evenly.
- Brown onion: Adds sweetness and base flavour.
- Curry powder and caster sugar: Balances warmth and sweetness in the sauce.
- Peanut butter and Jimmy’s saté sauce: Creates the rich, nutty base with bold satay flavour and chilli heat.
- Water: Loosens the sauce and controls the consistency.
- Broccoli: Adds texture and freshness. Optional.
- Rice and spring onions: To serve. Rice soaks up the sauce, spring onions add freshness.
How to make satay chicken stir fry
- Add the sliced chicken, soy sauce, Chinese cooking wine, cornflour, bicarbonate of soda and white pepper to a bowl. Mix well to coat. Set aside for 10 minutes.
- Heat 1 tablespoon oil in a wok or large pan over high heat. Cook half the chicken in a single layer until lightly browned and just cooked. Remove and repeat with remaining chicken.
- Add remaining oil to the pan. Cook the onion for 1 minute. Add curry powder and sugar and stir to combine. Return the chicken to the pan.
- Add peanut butter and Jimmy’s saté sauce. Stir to coat. Gradually add water, stirring, until the sauce reaches your preferred consistency.
- Add broccoli if using and cook until heated through. Serve with rice and top with sliced spring onion
Tips for the best satay chicken
- Velvet the chicken properly. This is what gives you that silky, tender texture you expect from a good Chinese restaurant.
- Start with 1 tablespoon of Jimmy’s Saté Sauce, then increase to suit your preferred heat level.
- Add water gradually when loosening the sauce so you can control how thick and glossy it becomes.
- Lightly steam vegetables first if adding broccoli or snow peas. This keeps them vibrant and crisp rather than overcooked.
- For a richer sauce, add a small splash of coconut milk at the end of cooking.
Serving suggestions
Satay chicken stir fry is best served with steamed jasmine rice or long grain rice to soak up that rich, nutty sauce. It also pairs beautifully with egg fried rice if you want a full takeaway-style meal at home.
Thick rice noodles are another great option. Toss them straight through the sauce so they absorb all the flavour. For something lighter, serve alongside simple stir fried greens such as bok choy or snow peas. Finish with sliced spring onion or a sprinkle of roasted peanuts for extra texture.
Storage
Fridge
Store leftover satay chicken in an airtight container for up to 3 days.
Reheat
Reheat in a pan over medium heat or in the microwave until hot. Add a splash of water if the sauce thickens.
Freezer
Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I use a different satay sauce instead of Jimmy’s?
Yes. You can substitute another satay paste, but the flavour may vary. Jimmy’s has a distinctive roasted peanut and chilli profile that gives this stir fry its authentic restaurant-style taste.
How do Chinese restaurants make chicken so tender?
Chinese restaurants use a technique called velveting. The chicken is marinated with cornflour, soy sauce and a small amount of bicarb soda before cooking, which keeps it silky and tender.
Can I make this satay chicken less spicy?
Yes. Start with 1 tablespoon of Jimmy’s Saté Sauce and adjust to taste. You can also add a splash of coconut milk to mellow the heat.
Can I add vegetables to this satay chicken stir fry?
Absolutely. Broccoli, snow peas, capsicum, carrots or baby corn all work beautifully. Lightly steam firmer vegetables first for the best texture.
Is this satay chicken freezer friendly?
Yes. Store in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat until hot.
More Chinese Takeaway Style Recipes
- Grilled Satay Chicken with Sate Sauce (Using Jimmy’s)
- Crispy Restaurant Style Sweet and Sour Pork
- Easy Air-Fryer Chinese BBQ Pork
- Satay Chicken Wings
- Chinese Chicken with Roasted Almonds
- Chinese Ham and Chicken Rolls (Cheats Version!)
- Crispy Lemon Honey Chicken
Love cooking with Jimmy’s? Find more easy recipes and tips in my Jimmy’s Saté Sauce Guide.
Satay Chicken Stir Fry
Ingredients
VELVETED CHICKEN
- 2 large chicken breast fillets, thinly sliced against the grain (about 500 to 600g)
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- 2 teaspoons cornflour
- ¾ teaspoon bicarbonate of soda
- ¼ teaspoon ground white pepper
SATAY STIR FRY
- 2 tablespoons neutral cooking oil, such as canola, rice bran or vegetable
- 1 large brown onion, cut into large cubes
- 1 teaspoon curry powder
- 1 ½ teaspoons caster sugar
- ⅓ cup smooth peanut butter
- 1-2 tablespoons Jimmy's Sate Sauce, adjust to taste
- ½ – 1 cup water, added gradually
- 2 cups lightly steamed broccoli florets, optional
TO SERVE
- Cooked jasmine or long grain rice
- Sliced spring onions, optional
Instructions
VELVETED CHICKEN
- Place the sliced chicken, soy sauce, Chinese cooking wine, cornflour, bicarbonate of soda and white pepper in a bowl. Mix well to coat evenly. Set aside for at least 10 minutes to marinate.
SATAY STIR-FRY
- Heat 2 teaspoons of the oil in a wok or large non stick pan over high heat. Add half the chicken in a single layer. Let it sit undisturbed for 30 to 60 seconds to lightly brown, then stir fry until just cooked. Transfer to a plate. Repeat with the remaining chicken.
- Heat the remaining oil in the pan. Add the onion and stir fry for 1 minute. Add the curry powder and sugar and stir to combine. Return all the chicken to the pan and cook for another minute.
- Add the peanut butter and Jimmy’s Saté Sauce. Stir well to coat. Gradually add water, stirring, until the sauce reaches your desired consistency (you may not need it all).
- If using broccoli, add it now and stir until heated through. Serve with steamed rice and garnish with sliced spring onion if desired.
Notes
- Oven Temperatures: Oven temperatures are for conventional ovens. If using fan forced, reduce the temperature by 20°C.
- Measurements: This recipe uses Australian cups and tablespoons. 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
- Shaoxing Wine (Chinese Cooking Wine): Shaoxing wine adds authentic depth and savoury flavour to the velveted chicken. If unavailable, substitute with dry sherry. Avoid sweet cooking wines.
- Velveting Tip: Do not skip the bicarbonate of soda. It is the key to achieving that tender, silky restaurant-style texture.
- Vegetables: Broccoli is optional but highly recommended for added texture and volume. Snow peas, capsicum or sliced carrots also work well.
- Jimmy’s Sate Sauce: Jimmy’s Saté Sauce is an authentic Malaysian style satay paste with a bold roasted peanut, chilli and spice flavour. It creates the rich, glossy restaurant-style sauce that makes this dish taste just like your local Chinese takeaway.
- The sauce has a noticeable heat. Start with 1 tablespoon and increase to suit your taste.
- Available at most Asian grocery stores, independent supermarkets, Harris Farm Markets and selected online retailers.
Unreal the whole family loved it so easy to make !!!
Thanks so much, Tia. I love hearing the whole family enjoyed it. That is exactly why I love this one. Big flavour and easy to get on the table. Appreciate you taking the time to leave five stars. Kate 😁
This is the closest I’ve come to the Chinese restaurants! SO GOOD!!
Hi Ava,
Thank you so much for trying the recipe and for leaving such a great comment. It has made my day!
I love that this brought you the closest to the real deal. That is exactly why I share these recipes.
Thanks again and happy stir frying.
Kate x