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Satay Chicken Stir-Fry

A rich and flavourful satay chicken stir fry with tender marinated chicken, crunchy vegetables, and a creamy peanut satay sauce. Quick to prepare and perfect served with steamed jasmine rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Lunch, Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

Chicken
  • 400 g boneless skinless chicken thigh meat diced into 2 cm / 1 inch pieces
Vegetables
  • 1 medium white onion cut into large chunks
  • 2 cloves garlic finely diced
  • 1/2 green pepper cut into large chunks
  • 1/2 red pepper cut into large chunks
  • 1 small carrot peeled and thinly sliced
Marinade
  • 1 tbsp light soy sauce
  • 1 tsp Chinese cooking wine
  • 1/2 tbsp kecap manis
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 tsp cornstarch
  • Pinch of white pepper
Sauce
  • 1 tsp curry powder
  • 2 tbsp satay sauce
  • 2 tbsp crunchy peanut butter
  • 300 ml chicken stock
  • 1/4 tsp sugar
  • 1/2 tbsp kecap manis
Slurry (Optional Thickener)
  • 1 tsp potato starch or cornstarch
  • 2 tbsp cold water

Method
 

  1. In a bowl, combine the diced chicken with all the marinade ingredients. Mix well and set aside for 10 to 15 minutes.
  2. Prepare the vegetables by cutting the onion, green pepper, and red pepper into large chunks. Slice the carrot and finely chop the garlic.
  3. Heat oil in a wok or frying pan over medium-high heat. Stir fry the chicken for 4 to 5 minutes until nearly cooked through. Remove from the pan and set aside.
  4. Add a little more oil to the pan and stir fry the onion and garlic for about 30 seconds until fragrant.
  5. Add the carrot, green pepper, and red pepper. Stir fry for another minute.
  6. Sprinkle the curry powder over the vegetables and stir fry for 30 seconds to release the aroma.
  7. Add the satay sauce and peanut butter. Stir well for about 1 minute until the peanut butter has melted into the sauce.
  8. Return the cooked chicken to the pan. Pour in the chicken stock, then add the sugar and kecap manis. Simmer for 2 to 3 minutes.
  9. If you prefer a thicker sauce, mix the potato starch with cold water and slowly add while stirring until the sauce reaches your desired consistency.
  10. Serve hot with steamed jasmine rice.

Notes

  • Chicken thighs work best as they stay juicy during stir frying.
  • Crunchy peanut butter adds extra texture to the sauce, but smooth peanut butter can also be used.
  • Adjust the thickness of the sauce using the cornstarch slurry if needed.
  • This dish pairs well with steamed jasmine rice or egg fried rice.
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