CHINESE SATAY CHICKEN STIR FRY

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The CHINESE takeout version of chicken satay! This Chinese Satay Chicken Stir Fry is quite different to Malaysian and Thai satay, but just as delicious.

This is a produced using scratch chicken satay formula, and there is each chance you as of now have all you require to make this. Like the Everyday Chicken Curry, the straightforwardness of the flavors required will amaze you.For years, I’ve been attempting to remove eatery privileged insights from my neighborhood Chinese café. Each time I go, I mesh an inquiry guiltlessly into the discussion, attempting to get one more tip. Ask too much, or be excessively self-evident, and they hush and shake their heads. “No, no, no”, he’d say, shaking his head.

So I stopped, attempting to think about a cunning method to remove the mystery of his Satay Sauce from him.

“Blunder… .How would you make your Satay Sauce?” I inquired. Full stamps for word smithing. I ought to have been an investigator – splendid, shrewd addressing skills.But amazingly, he really answered.”We use Jimmy’s. In any case, we change it!”, he said protectively, challenging me to pass judgment on him for utilizing a packaged sauce. “We add things. We make better!””Oh! I know Jimmy’s! What do you add?” I asked.”No, no, no”, he said, clamming up.Bugger. I went excessively far.

The Chinese take out form of Chicken in Satay Sauce is very not the same as Malaysian, Thai and Indonesian Satay Sauce. It’s less coconut-y and less nut y (are they genuine words??), doesn’t have pieces of squashed peanuts in the sauce, and has a more grounded flavor from satay seasoning.As my nearby Chinese takeout proprietor says, there is in reality nothing of the sort as satay in Chinese food. Yet, throughout the long term the prominence of satay for the most part has advanced to such an extent that pretty much every local Chinese eatery here in Australia has x, y and z in Satay Sauce on the menu.The brand of Satay Sauce that my Chinese café alludes to as utilizing as their sauce base is called Jimmy’s Sate Sauce. It’s sold in some Asian shops and even at some new produce stores, similar to Harris Farms (not in any way stores). A Chinese companion of mine revealed to me that it’s broadly utilized in eateries, however consistently with different fixings added.

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Be that as it may, on the grounds that even I here and there battle to discover Jimmy’s Sate Sauce, I chose to make a Chinese Satay Chicken Stir Fry produced using scratch. It’s a natively constructed copycat and I’m quick to let it be known’s not actually the equivalent. Yet, it’s comparable, and in particular, it is a darn delectable satay sauce that is not difficult to make with fixings you’ll discover all things considered grocery stores. Goodness – and you know precisely what goes into it!.This is a basic formula that is simple enough for midweek. No granulating peanuts, not in any event, slashing up lemongrass (I use lemongrass glue, it turns out better for this formula). In my more “genuine” Chicken Satay Curry formula, I demand utilizing the two peanuts and new lemongrass. It has a greater number of steps and uses more gear than this formula and it is unquestionably worth the exertion.

My homemade copycat of the Chinese takeout favourite – chicken satay stir fry! The coconut and peanut flavour is not as intense as Malaysian and Thai satay sauce, and the satay seasoning flavour is stronger. The chicken is tenderised the way Chinese restaurants do – perfect to make breast nice and juicy. This step is optional, but I think it’s worth it for a true Chinese restaurant experience! MARINATING TIME: 20 minutes for tenderising, 10 minutes for seasoning, both optional.

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Ingredients

  • TENDERISED CHICKEN, OPTIONAL (NOTE 5)
  • 8 oz / 250g chicken breast
  • 3/4 tsp baking soda (bi carb soda) (optional)
  • SATAY SEASONING
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp chilli powder (Not US Chilli powder! See Note 1)
  • 1 1/2 tsp Curry Powder (Note 2)
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • SATAY SAUCE
  • 1 1/2 tbsp smooth peanut butter
  • 2 tsp brown sugar
  • 1 tsp light soy sauce (Note 3)
  • 2 tsp rice vinegar
  • 2 tsp Sriracha (or other hot sauce)
  • 1/2 tsp lemongrass paste (Note 4)
  • 1/3 cup coconut milk (full fat)
  • 1/4 cup water
  • STIR FRY
  • 1 tbsp peanut oil (or other plain oil)
  • 1 onion , finely chopped
  • 2 garlic cloves , minced
  • Shallots/scallions , sliced (optional garnish).

Instructions

  • TENDERISE CHICKEN (OPTIONAL)
  • Cut chicken in half length wise then slice thinly. Place in a bowl with baking soda, use fingers to coat. Set aside for 20 minutes.
  • Rinse well, pat dry with paper towel then place in a bowl.
  • SEASONING
  • Mix together Seasoning.
  • Sprinkle 1 tsp of Seasoning over chicken. Mix to coat then set aside for 10 minutes (not critical, can skip this).
  • SAUCE
  • Place all ingredients except water in a bowl. Add remaining Seasoning. Mix, then add water and mix.
  • STIR FRY
  • Heat oil in wok or skillet over high heat. Add onion and garlic, stir fry for 1 minute.
  • Add chicken and stir fry for 2 minutes until just cooked through and a bit browned.
  • Lower heat slightly, then add Sauce. Stir fry until it reduce down and becomes thicker – 1 to 1 1/2 minutes.
  • Serve immediately with rice – or for a low carb, low cal option, try Cauliflower Rice! Garnish with sliced shallots/scallions if desired.
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Recipe Notes:

  1. If you are in the US, do not use what you know as Chili Powder! That is a spice blend, not pure ground chilies. If you can’t find pure ground chili, substitute with cayenne pepper.
  2. Any is fine, I use Clive of India, Keens and packets of ground spice labelled simply as “Curry Powder”.
  3. All purpose / normal soy sauce can also be used. I don’t recommend dark soy sauce as the flavour is too intense.
  4. I like using Lemongrass Paste instead of fresh lemongrass because it can be stirred straight into the sauce. Fresh lemongrass is tougher and needs to be very finely chopped and be sautéed then incorporated into the sauce. This is a quick recipe so I use paste instead because it’s easier!
    Here in Australia, I purchased lemongrass paste in tubes in the fresh produce section of supermarkets. Lemongrass in a jar will also work just fine.
  5. Tenderising – optional to tenderise chicken so it’s really soft like at Chinese restaurants. Read more about the method here – How to Velvet Chicken the Chinese Restaurant Way
  6. Nutrition per serving, assuming 2 servings (exc. rice).

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