Satay Chicken Stir Fry
A fast, Chinese style Satay Chicken Stir Fry made with tender velveted chicken and the authentic flavour of Jimmy’s Saté Sauce. This easy fake away dinner is rich, glossy, nutty and ready in just 20 minutes.
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.