Satay Chicken Stir Fry (Using Jimmy's Sate Sauce)
Do you love satay? If yes, then this fake-away Satay Chicken Stir Fry is just what you need! Its got all the flavours you know and love from your local Chinese restaurant, but with this recipe you can cook it right in your home kitchen – without the need to having to go out for take away! Its quick, its easy, its just as good (if not better) and so dam delicious it will have everyone coming back for seconds.
Ingredients
VELVETED CHICKEN
- 2 large chicken breast fillets, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing cooking wine (Chinese cooking wine)
- 2 teaspoons cornflour
- ¾ teaspoon bicarb soda
- ¼ teaspoon ground white pepper
SATAY STIR FRY
- 2 tablespoons neutral cooking oil (such as vegetable, canola or rice bran)
- 1 large brown onion, cut into large dice
- 1 teaspoon curry powder
- 1 ½ teaspoons caster sugar
- ⅓ cup smooth peanut butter
- 1-2 tablespoons Jimmy's Sate Sauce (start with 1 tablespoon then adjust to suit your tastebuds - See Note 2)
- ½-1 cup water (I used about ¾ cup)
- 2 cups lightly steamed broccoli florets (Optional)
TO SERVE
- Steamed white rice
- Spring green onion curls (Optional)
Instructions
VELVETED CHICKEN
- To make soft velveted chicken (like they do in Chinese restaurants), place the chicken breast with all remaining ingredients into a bowl. Using your hands (its the best way), throughly combine until its evenly coated. Set aside for at least 10 minutes to marinate and for the bicarb to do its job.
SATAY STIR-FRY
- Heat a 2 teaspoons of the oil in a wok or large non-stick pan over high heat. Add half the chicken and spread out as evenly as possible in the pan. Allow it to sit and brown slightly for 30 seconds to 1 minute before stir frying quickly it in the pan to brown lightly all over. Transfer to a plate and set aside. Repeat with remaining chicken. Set aside.
- Heat remaining oil in pan until hot. Add the onion and stir fry for 1 minute. Add the the curry powder and sugar and stir until combined. Return all the chicken to the pan and stir fry for a further 1 minute.
- Add the peanut butter and Jimmy's Sate Sauce (start with 1 tablespoon for a milder heat then add according to taste) and stir to coat well. Slowly start adding water until you reach a consistency you like (I usually add around ¾ cup water)
- If using broccoli, add it now and stir to combine. Stir until throughly heated through. Serve with steamed white rice. Garnish with spring/green onion curls if desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - JIMMY’S SATE SAUCE
Jimmy’s Sate Sauce is unquestionably the world’s best satay sauce – a bold claim but once you’ve tried Jimmy’s, there is no looking back. It’s an authentic Malaysian recipe, a delicious aromatic blend of peanuts, oriental herbs and spices with a wonderful aroma. This sauce can be used as a dipping sauce and also in marinades and stir fries to flavour chicken, beef, pork, vegetables, seafood and noodles.It does have a spice kick to it. Usually for Rob’s heat level, 1-2 tablespoons is plenty but if you enjoy heat, simply add more! You can purchase Jimmy’s Sate Sauce from any Asian supermarket, Harris Farm Markets (and other gourmet food stores), Amazon or purchase online.