Chinese Satay Chicken

No ratings yet

Chinese satay chicken is a quick, delicious, restaurant-style takeaway stir-fry made of tender chicken strips stir-fried with satay sauce, vegetables and aromatics. A crow-pleasing weeknight Asian favourite for the whole family!

Prep Time15

Cook Time15

Servings:

Calories: 405kcal

Author: Sneh

Equipment

Ingredients

For the chicken

500 g boneless chicken thigh cut into strips
1 teaspoon bicarbonate of soda
1 teaspoon soy sauce
1 teaspoon corn starch

For the stir fry

2 tablespoons oil
1 brown onion halved and thinly sliced
1 carrot peeled halved and thinly sliced
1 red capsicum deseeded halved and thinly sliced
4 garlic cloves minced
2 tablespoons Jimmy’s Sate sauce
1 tablespoon Shaoxing wine
2 teaspoons raw sugar
1 teaspoon soy sauce
1 tablespoon corn starch
1 spring onion thinly sliced

Instructions

Mix chicken and bicarbonate of soda in a bowl and set aside for 20 mins. Rinse in cold water and drain thoroughly. Add soy sauce and corn starch. Mix well and set aside for 10 minutes.
Heat oil in a large wok on high heat. Add onion. Stir fry for 2-3 minutes until starting to soften. Add chicken and garlic. Stir fry for for 4-5 minutes until chicken is golden and almost cooked through. Add capsicum and carrot and cook for a 2-3 minutes until vegetables are glazed.
Add satay sauce, mix well and stir fry for a minute until fragrant. Add Shaoxing wine, sugar and soy sauce. Mix well. Make a slurry with cornstarch and ½ cup water. Add to the wok and cook stirring constantly for 1-2 minutes until the sauce thickens.
Remove from heat, garnish with spring onion and serve hot with steamed rice.

Notes

Chicken - Use boneless chicken thigh with the fat trimmed off. Cut into thin stir-fry strips about 0.5cm wide. For a healthier option, choose chicken breast.
"Velveting" the chicken - The step of rubbing the chicken with bicarbonate of soda to tenderise it can be skipped. But if you want a truly luscious, melt-in-your-mouth chicken, don't skip this step. Believe me, it is worth it!
Soy sauce and Shaoxing wine - Use light soy sauce. Shaoxing wine is a slightly sweet, fermented rice wine. It can be substituted with dry sherry.
Vegetables - I have used onion, carrot and capsicum in this recipe. The onion is a must, but you can switch up the other vegetables for a variety of stir-fry vegetables such as snow peas, broccoli or gai lan.
Satay sauce - Jimmy's sate sauce is widely used in restaurants and produces a truly authentic takeaway version of this Chinese satay chicken. You can substitute with other brands like Ayam.
Storage - This stir-fry keeps well in the fridge in a lidded air-tight container for up to two days. It can also be frozen for up to a month.

Nutrition