Chinese Satay Chicken

4天前
讀畢需時 3 分鐘

A takeaway dinner favourite for the whole family, Chinese Satay Chicken is a delicious, quick stir-fry made with a satay sauce and a handful of fresh ingredients. Try it with this Chicken Fried Rice and watch everyone take seconds! 🍲 What is Chinese Satay Chicken?

Chinese Satay Chicken is not to be confused with Chicken Satay, a traditional Thai starter dish consisting of tender chicken skewers served with a peanut dipping sauce. Chinese satay chicken is a stir-fry dish popularised by traditional Chinese takeaway restaurants. It is chicken strips, onion and often other vegetables like carrot, stir-fried in a creamy, spicy satay sauce. Served with steamed rice, it makes a super delicious and quick weeknight meal.

I only tried it a few months ago when we recently ordered takeaway from our local Chinese restaurant. The deliciously creamy, spicy sauce with a hint of sweetness, tossed with juicy chicken, onion and carrot, was enough to make me want to recreate the recipe and cook it every week. After a few weeks of testing and cooking this insanely delicious stir-fry at least a dozen times, I am ready to share this recipe with you and know it will become an instant favourite.

📋 Ingredients & Substitutions

Chicken - Boneless chicken thigh is best for this recipe. This cut is particularly tender and juicy after cooking. For a healthier option, opt for chicken breast. Bicarbonate of soda is used to tenderise chicken, a common "velveting" technique used in all Chinese and Asian restaurants.

Vegetables - In traditional restaurant versions of Chinese Satay Chicken, onion is a staple in the stir-fry. Use brown onion as it has an inherent sweetness which is delicious in Asian dishes. My local Chinese takeaway place also uses carrot and red capsicum. So that is what I have used for this recipe. You can add a bit of freshness by including some green stir-fry vegetables like snow peas or broccoli.

Soy sauce - Use light soy sauce for this recipe. I like Lee Kum Lee and Kikkoman brands.

Shaoxing wine - This is a fermented rice wine used in Chinese cooking. It is different from rice wine vinegar as it is sweeter with a slightly floral taste. A good substitute for Shaoxing wine is dry sherry or Japanese cooking sake.

Satay sauce - Jimmy's Sate sauce is one of the most delicious satay sauces used for Chinese Satay Chicken. It is commonly used in restaurants and produces a restaurant-quality stir-fry every single time. You can find it at Harris Farms, specialty grocers or Amazon Australia.

Corn starch - Corn starch, also known as cornflour here in Australia, is a white fine powder used to thicken Asian sauces and soups. It is widely available in supermarkets and Asian stores.

🔪 How to make Chinese Satay Chicken?

Velvet (tenderise) the chicken - Add chicken and bicarbonate of soda to a bowl with a tablespoon of water.
Set aside for 20 minutes.

3. Rinse chicken with cold water.

4. Drain thoroughly. Pat dry with a paper towel to mop up excess liquid.

5. Add soy sauce and cornstarch. Mix well and set aside for at least 10 minutes.

6. Heat oil in a wok on high. Add the onion and stir-fry for 2-3 minutes until starting to soften.

7. Add chicken and garlic. Stir-fry for 4-5 minutes until fragrant and chicken is starting to brown.

8. Add carrot and capsicum. Mix well and stir-fry for 2 minutes until vegetables are glazed.

9. Add satay sauce, soy sauce, Shaoxing wine and sugar. Mix well and cook for a minute.

10. Add cornstarch slurry, mix well and cook for 1-2 minutes until the sauce thickens. Remove from heat, garnish with spring onion and serve.

🔪 Serving Suggestions & Storage

Storage - Chinese Satay Chicken keeps well in the fridge for up to two days in a lidded glass container. To eat, simply reheat in the microwave. This stir-fry can be frozen in a freezer-safe bag or container for up to a month and reheated in the microwave before serving.

Serving - The easiest thing to serve this Chinese Satay Chicken for a weeknight meal is steamed rice. For a more exciting and complete meal, try serving this Veg Fried Rice along with this Smashed Cucumber Salad and Scallion Pancakes.