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Easy satay chicken stir fry recipe

Easy satay chicken stir fry recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken stir fry
  • Thai chicken stir fry

This simple recipe makes a tasty stir fry using ingredients you're likely to already have in your cupboards, so there's no need to shop for any special ingredients. The vegetables I've listed are suggestions only - it will work with whatever you have to hand.


Hampshire, England, UK

19 people made this

IngredientsServes: 4

  • 1 tablespoon oil
  • 350g chicken, diced
  • 1 chicken stock cube
  • 1 teaspoon chilli powder, or to taste
  • 2 large onions, peeled and sliced
  • 2 to 3 carrots, peeled and julienned
  • 1 to 2 red or yellow peppers, finely sliced
  • 150g mushrooms, sliced
  • 4 garlic cloves (or use garlic powder)
  • 2 tablespoons peanut butter
  • 3 tablespoons dark soy sauce
  • 6 tablespoons milk
  • 1 (225g) tin bamboo shoots, drained
  • 1 (225g) tin water chestnuts, drained and sliced (optional)
  • 250g dried noodles, or 600g wet noodles

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Heat a little oil in a large wok over a medium heat. Add the chicken. Crumble over the stock cube and add the chilli powder. Stir well to coat, then stir-fry until chicken is no longer pink at the centre, 5 to 10 minutes.
  2. Add the onions, carrots, peppers and mushrooms. Add the garlic. Increase the heat to high, and stir-fry for another 5 to 10 minutes until softened but not browned. Reduce the heat to low while you make the sauce.
  3. Put the peanut butter and soy sauce into a small saucepan over a medium-low heat, and stir until well blended together. Gradually blend in the milk, a spoonful at a time. Once it's all in, pour the sauce into the wok and mix well. Add the bamboo shoots and water chestnuts.
  4. If using dry noodles, put them into a large saucepan full of boiling water, cover and cook for about 4 minutes until soft, then drain and add to the wok. If using wet noodles, just stir them straight in to the wok and heat through for a couple of minutes.
  5. Serve immediately.

Substitution

Use cooked rice instead of noodles if you prefer - cook it before you start, then drain and rinse through with cold water to cool. This will prevent it from ending up as a gloopy mess when you add it to the stir-fry!

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Chicken Satay Stir Fry Recipe

Chicken Satay Stir Fry - all the flavors of your traditional chicken satay served on skewers, but in a stir fry form over rice as a quick and easy dinner! Heck yeah.

My family loves Thai flavors. One Pot Thai Shrimp Pasta is something that is so easy to make and great for nights when I have nothing planned.

Often times people see peanut butter in a savory recipe and run the other way, but it is so good!

Peanut Chicken and Rice is another example of a peanut sauce over chicken that is just comforting, full of such great flavor and ready in minutes.

Which is exactly what you want out of a weeknight meal, right?

During a busy week no one has hours to spend in the kitchen getting dinner on the table. You want something that is ready in minutes, that doesn't create a lot of dishes, and that the family is not going to complain about.

That is not a lot to ask for is it? Not with this chicken satay stir fry!

A chicken stir fry is a great way to get dinner on the table fast and just use whatever veggies you have in the fridge. You can even mix up the protein, it doesn't always have to be chicken.

Pork works amazing in a basic stir fry. Probably not one that is supposed to taste like the classic Thai appetizer chicken satay, but you get the idea.

How to Make Stir Fry

Making a stir fry is really very simple. The key is to have all the ingredients prepped ahead of time. You cook it over a high heat, so it cooks fast and you want to be ready.

  • Mix together your sauce. I like to use a liquid measuring cup and just mix the sauce together, so it is ready and waiting for me.
  • Prep your veggies. Chop and get everything read for when it is time to add it to the pan. Try to chop everything the same size, so they cook evenly.
  • Cut up your protein. I like to cut my chicken in bite sized cubes so it is easy to eat. But you can do thin strips too if that is what you like.
  • Have your rice almost ready. Rice almost always takes the same amount of time to cook, so start your rice and when you are 10 minutes away from it being done, start cooking your stir fry.

This chicken satay recipe is super simple to make. The sauce is just basic ingredients that you probably have on hand already.

So it is great for busy nights when you don't want to run to the store or don't have something planned.

I served this chicken stir fry over white rice, but you can use brown rice or even cauliflower rice if that is your thing. Anything to soak up all that delicious satay sauce is what you are looking for!

Top with crushed peanuts and a few green onions and you have dinner on the table in just minutes!


Making Peanut Satay Chicken Stir-Fry

(scroll to bottom of page for the full recipe!)

Prepping Chicken

I recommend boneless skinless chicken breasts for this recipe. Slice them into bite-sized thin strips and they are ready to be cooked!

If you don’t have breasts on hand, boneless skinless chicken thighs also work great for this recipe! Cook them the same as the recipe directs for the breasts.

Picking Stir Fry Veggies

I use a simple base of onions, sweet peppers, broccoli, and peas for this stir fry, but the sky’s the limit for what veggies you can use!

A few of our other favorites…

  • Mushrooms
  • Zucchini/summer squash
  • Shredded cabbage
  • Leeks
  • Baby corn
  • Carrots

Making Peanut Satay Sauce

This sauce is incredibly easy to prepare AND you can even make it ahead of time and store in the fridge!

  • Creamy peanut butter
  • Soy sauce
  • White vinegar
  • Sugar (light brown sugar or coconut sugar both work!)
  • Cornstarch

That’s it! Mix everything up until smooth and then it gets added straight into your pan of stir fried veggies + chicken.

What to Serve with Stir Fry

  • Fluffy jasmine rice
  • Tender brown rice
  • Cauliflower rice
  • Hot cooked quinoa

Every bit of this stir fry just screams better-than-takeout!

The savory, creamy peanut sauce covering the juicy chicken and tender veggies is just something magic.

Just one of those dinners that you’ll find makes it’s way onto the dinner rotation regularly! Meet your new stir fry fav. ♥

If you need other stir-fry recommendations, pleaaaase give this beef teriyaki noodle stir-fry or this Mongolian beef meatball veggie stir-fry a go and thank me later.


Cooking Magazine Addiction

My current project is going through all of my cooking magazines which have accumulated over the past decade and occupy more valuable real estate than they deserve.

There is something quite satisfying about flicking through an old magazine, removing a few pages of interesting recipes, and then discarding what is mostly a bundle of advertising.

Many years ago, a reader suggested on my Facebook page that one good way to store recipes torn from magazines is to laminate them. It is quite an ingenious, but simple, idea, especially since it gives some structure to flimsy magazine paper, but it also protects the recipe from splashes and accidents in the kitchen!

Currently, I am experimenting with digitising my magazine recipes with the Evernote App on my iPhone.


Recipe Summary

  • 2 cups white rice
  • 4 cups water
  • ⅔ cup soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • ¼ teaspoon red pepper flakes
  • 3 skinless, boneless chicken breast halves, thinly sliced
  • 1 tablespoon sesame oil
  • 1 green bell pepper, cut into matchsticks
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 head broccoli, broken into florets
  • 1 cup sliced carrots
  • 1 onion, cut into large chunks
  • 1 tablespoon sesame oil

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.

Combine soy sauce, brown sugar, and corn starch in a small bowl stir until smooth. Mix ginger, garlic, and red pepper into sauce coat chicken with marinade and refrigerate for at least 15 minutes.

Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.

Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side return vegetables and reserved marinade to skillet. Bring to a boil cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.


How to Make Stir Fry

Making a stir fry is really very simple. The key is to have all the ingredients prepped ahead of time. You cook it over a high heat, so it cooks fast and you want to be ready. A stir fry doesn’t always have to be served over rice either. Garlic Beef Noodle Bowls are stir fry that is always a huge hit.

  • Mix together your sauce. I like to use a liquid measuring cup and just mix the sauce together, so it is ready and waiting for me.
  • Prep your veggies. Chop and get everything read for when it is time to add it to the pan. Try to chop everything the same size, so they cook evenly.
  • Cut up your protein. I like to cut my chicken in bite sized cubes so it is easy to eat. But you can do thin strips too if that is what you like.
  • Have your rice almost ready. Rice almost always takes the same amount of time to cook, so start your rice and when you are 10 minutes away from it being done, start cooking your stir fry.

This chicken satay recipe is super simple to make. The sauce is just basic ingredients that you probably have on hand already. So it is great for busy nights when you don’t want to run to the store or don’t have something planned.

I served this chicken stir fry over white rice, but you can use brown rice or even cauliflower rice if that is your thing. Anything to soak up all that delicious satay sauce is what you are looking for! Top with crushed peanuts and a few green onions and you have dinner on the table in just minutes!

I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, and Desserts (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.

Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!


Note: this recipe makes approximately 6 serves. If you’d like to make less just cut the recipe down. We love making extra serves as then we get to enjoy leftovers for the next couple of days.

  • 2 tbsp oil (any oil is fine – we used vegetable)
  • 2 onions
  • 1 medium sized cauliflower
  • 4 garlic cloves
  • 500g of chicken breast
  • 1 tsp of coriander powder
  • 1 tsp of cumin powder
  • 1/2 tsp of tumeric powder
  • 1/8 tsp of chilli powder (more if you like your food spicy!)
  • 3 tsp of curry powder
  • 1 tsp of salt
  • 1/2 tsp of white pepper
  • 3 tbsp of smooth peanut butter
  • 4 tsp of brown sugar
  • 1 tbsp of honey
  • 2 tsp of gluten free soy sauce
  • 4 tsp of rice vinegar
  • 1/2 tsp of sriracha (again, more if you like your food spicy!)
  • 1 tsp of lemongrass paste
  • 2/3 a cup of coconut milk
  • 1/2 a cup of water

Satay Chicken Stir-Fry – Only 5 Ingredients

You need this 𔃵-ingredients satay chicken stir-fry’ recipe in your weeknight repertoire! It is very flavourful and takes under 30 minutes from start to finish. Perfect for those nights when you contemplate getting a take-out.

As much as I enjoy cooking at home, meal preparation after work can be a real struggle! There were days when all I want to do after work is to lay on a couch in my pajamas watching Netflix and getting take-out.

Who else feels the same way?

Maybe this is not the type of confession I should make to you after all I am writing a food blog on fuss free cooking?

Don’t get me wrong, I don’t have anything against getting take-out. I choose to see take-out as a treat instead of a necessity.

In this moment of “weakness”, ready made paste and sauces seemed like a rosy option from reaching for the takeaway menu.

As a continuation of my last post which was on how to make your own satay paste with only 3 ingredients, this post is to show you how I put the satay paste into good use. It has been quite a hit in my household for it makes my weeknight stir-fry looks like a million bucks (in my head anyway) and my beloved has finished every last drop of sauce on his plate!


First make the satay sauce. In a small bowl mix together the almond butter, soy sauce, juice of half the lime and 2 tablespoons of water.

Melt the coconut oil in a wok or frying pan over a high heat. Season the chicken thigh pieces with salt and pepper then put them into the pan. Fry for 6 minutes, turning occasionally.

Meanwhile grate the red cabbage and carrot into a bowl. Roughly chop the coriander and finely slice the red chilli – remove the seeds if you don’t like it hot. Scrape the coriander and chilli into the cabbage bowl. Sprinkle in the sesame seeds and squeeze over the juice from the remaining lime half. Mix the slaw together, season to taste.

Come back to the chicken. Lower the heat, pour in the satay sauce. Bubble away, stirring for a couple of minutes, or until the chicken is cooked. Check by slicing into one of the larger pieces – the knife should cut through easily and the meat will have turned from pink to a whitish brown.

Pile the slaw onto a plate and dish up the satay chicken.

Recipe from 30 Day Kick Start Plan by Joe Wicks, available to buy now (Bluebird, £18.99) Photography by Andrew Burton.


Ingredients

  • Serving Size: 1 (243.7 g)
  • Calories 469.8
  • Total Fat - 23.9 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 184.1 mg
  • Sodium - 200.9 mg
  • Total Carbohydrate - 6.1 g
  • Dietary Fiber - 1.3 g
  • Sugars - 0.8 g
  • Protein - 56 g
  • Calcium - 102.5 mg
  • Iron - 2.6 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.2 mg

Step 1

In a non-stick pan, over medium, heat the red curry paste until fragrant, 1 minute.

Step 2

Add the cubed chicken and cook to seal also stirring to evenly cook.

Step 3

When chicken is sealed add the peanut butter and mix through.

Step 4

When the peanut butter is mixed thoroughly, add the cream & stir to combine. Reduce the heat and simmer until the chicken is cooked, about 4 minutes.