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Satay chicken stir fry made with Jimmy’s sate sauce served over rice with broccoli

Satay Chicken Stir Fry

5 from 2 votes
This is my best take on Aussie Chinese takeaway satay chicken. Proper satay flavour, tender chicken and ready in under 30 minutes.
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Prep Time:10 minutes
Cook Time:10 minutes
Marinating Time:10 minutes
Course: Dinner
Cuisine: Chinese
Keyword: Jimmy's sate sauce recipe, Satay chicken stir fry
Servings: 4

Ingredients

VELVETED CHICKEN

  • 2 large chicken breast fillets, thinly sliced (about 600g)
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese cooking wine
  • 2 teaspoons cornflour
  • ¾ teaspoon bicarbonate of soda
  • Good pinch of ground white pepper

SATAY STIR FRY

  • 2 tablespoons neutral cooking oil, such as canola or vegetable
  • 1 large brown onion, cut into large cubes
  • 2 cloves garlic, finely diced
  • 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
  • 2 cups lightly steamed broccoli florets, optional

TO SERVE

  • Cooked rice or fried rice
  • Spring onions, sliced, optional
  • Chopped roasted peanuts, optional
  • Sliced red chilli, optional

Instructions

  • Velvet the chicken first: Add the sliced chicken, soy sauce, Chinese cooking wine, cornflour, bicarb and white pepper to a bowl. Mix well and leave for at least 10 minutes.
  • 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 garlic 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 to coat. Gradually add water until the sauce is how you like it. You might not need it all, or you might want more.
  • If using broccoli, add it now and cook until heated through. Serve with steamed or fried rice. Garnish with spring onions, chopped peanuts or some sliced red chilli if desired. Enjoy.

Notes

  1. Measurements: This recipe uses Australian cups and tablespoons. 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
  2. Shaoxing Wine (Chinese Cooking Wine): If unavailable, substitute with dry sherry. Avoid sweet cooking wines.