QUICK SATAY PEANUT STIR FRY (ANY PROTEIN)
VIDEO below. A gem of a recipe given to me by a reader, this is a brilliant QUICK Satay Stir Fry that tastes like Chinese style satay that you get from Chinese restaurants here in Australia. Make this with your choice of protein - great with beef (pictured), chicken, pork, shrimp or tofu. Use shredded shaped vegetables - ideal for this sauce which is not the saucy type.
Provided by Nagi
Categories Dinner
Time 17m
Number Of Ingredients 16
Steps:
- Mix Sauce ingredients EXCEPT WATER together in a small bowl. Then mix in water (easier to combine).
- Place beef in a bowl, add 1 tbsp Sauce. Mix, set aside 10 minutes.
- Heat oil in a wok or large heavy based skillet over high heat. Add garlic and stir until golden (~10 sec) then add onion. Cook for 1 minute.
- Add beef. Cook for 1 1/2 minutes or until it mostly turns brown (some red spots ok). If using pork, chicken or prawns, cook until almost cooked through.
- Add carrots, bean sprouts and Sauce. Cook until veggies are wilted.
- Add peanuts and shallots, stir.
- Serve immediately with rice or noodles, garnished with extra shallots and peanuts if desired. (For a low carb, low cal option, try Cauliflower Rice!)
Nutrition Facts : Calories 363 kcal, ServingSize 1 serving
CHICKEN SATAY STIR-FRY
simple chinese chicken satay
Provided by lnguyen
Time 30m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Slice chicken breast into strips and blend with the soy sauce, vinegar, sugar, five-spice and garlic. Cover and leave to marinade in the fridge for at least 30min.
- Drain the chicken, reserving any marinade.
- Heat the wok, then add the groundnut oil. When hot, add 2 garlic cloves, onion and chicken and stir-fry for 3 min.
- Add remaining veggies and stir-fry for 4 min or until meat is tender and veggies have softened
- Blend the reserve marinade, the peanut butter and 2 tbsp of hot water. When smooth, stir into the wok for several minutes until the sauce is thick.
- Serve on a bed of jasmine rice and sprinkle with coriander and chopped nuts
CHICKEN STIR-FRY WITH THAI PEANUT SAUCE
This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.
Provided by Jeannette
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
- Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
- Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
- Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
- Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
- Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 26.4 g, Cholesterol 64.6 mg, Fat 34.8 g, Fiber 5.3 g, Protein 36.4 g, SaturatedFat 4.5 g, Sodium 307.7 mg, Sugar 14.1 g
PEANUT SATAY CHICKEN STIR-FRY
A savory peanut sauce covers every inch of this flavor-packed peanut satay chicken stir-fry! Load it up with all your favorite vegetables and pile it over hot fluffy rice.
Provided by Sarah
Time 30m
Number Of Ingredients 15
Steps:
- In a large skillet, heat 2 tablespoons oil over medium high heat until shimmery. Add chicken and onion to skillet and saute several minutes until chicken is no longer pink. Add garlic to skillet and saute an additional minute until garlic is fragrant. Transfer chicken to a bowl and set aside.
- In same skillet over medium-high heat, heat remaining 1 tablespoon oil until shimmery. Saute broccoli, sugar snap peas, and red pepper 5-8 minutes until vegetables are crisp-tender. Add chicken back to skillet and reduce heat to medium-low.
- In a small bowl, whisk peanut butter, soy sauce, vinegar, sugar, and cornstarch mixture until smooth. Add to chicken mixture and let stir-fry cook over medium-low heat, stirring occasionally until sauce is thickened and bubbly.
- Add parsley to stir-fry and season with salt and pepper to taste. Serve hot over rice and enjoy!
Nutrition Facts : ServingSize 8 oz stir fry (calculated without rice), Carbohydrate 25.8 g, Protein 39.9 g, Fat 19 g, SaturatedFat 3.5 g, Cholesterol 78 mg, Sodium 1128 mg, Fiber 4.2 g, Sugar 16.8 g, Calories 419 kcal
CHICKEN SATAY (THE BEST RECIPE!)
Delicious chicken satay or grilled chicken skewers marinated with spices and served with peanut sauce. Easy, authentic and the best chicken satay recipe you'll find online!
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Cut the chicken meat into small cubes. Set aside.
- Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
- For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
- Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
- Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.
Nutrition Facts : Calories 263 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 6 people, Sodium 727 milligrams sodium, Sugar 7 grams sugar
CHINESE SATAY CHICKEN STIR FRY
{Video below} 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.
Provided by Nagi | RecipeTin Eats
Time 20m
Number Of Ingredients 21
Steps:
- 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.
- Mix together Seasoning.
- Sprinkle 1 tsp of Seasoning over chicken. Mix to coat then set aside for 10 minutes (not critical, can skip this).
- Place all ingredients except water in a bowl. Add remaining Seasoning. Mix, then add water and mix.
- 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.
Nutrition Facts : ServingSize 257 g, Calories 484 kcal
CHICKEN SATAY STIR-FRY WITH ORANGE SCENTED JASMINE RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
- For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.
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HOW TO MAKE A SIMPLE SATAY STIR FRY - LOVED BY KIDS
From mykidslickthebowl.com
- Prep the chicken by slicing into 1 cm strips, Prep the vegetables by slicing into similar sized pieces ready to stir -fry. At this point I would also start cooking the rice or noodles you plan to serve with your satay stir fry so that everything is ready to serve at the same time.
- Heat oil in a large fry pan or wok. Add spices, fry for 30 secs-1min until lovely and fragrant. If you do not want heat in your satay chicken stir fry then you can leave out the chilli flakes.
SATAY CHICKEN STIR-FRY RECIPE IN 30 MINUTES! | EAT, LITTLE ...
From eatlittlebird.com
- Prepare the satay sauce. I tend to do this in a large measuring jug by measuring first the coconut milk and water, and then whisk in the rest of the ingredients.
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CHICKEN SATAY NOODLE STIR FRY - VJ COOKS
From vjcooks.com
4.4/5 (10)Category DinnersCuisine IndonesianTotal Time 25 mins
- Heat sesame oil in a frying pan then add the chicken. Fry chicken until browned on all sides and cooked through.
- Mix together peanut butter, soy sauce and boiling in a small glass jug. Add the flavour sachets from both packets of Indomie noodles and whisk everything together.
CHICKEN AND VEGETABLE STIR FRY WITH SATAY SAUCE - VJ COOKS
From vjcooks.com
4.5/5 (33)Servings 6Cuisine Asian FusionTotal Time 25 mins
- Chop vegetables into small pieces so that they cook quickly. Add a dash of oil to a large frying pan and then add the veggies. Stir fry for one minute then add a quarter cup of water and put the lid on so that the vegetables steam for three minutes.
- Remove the lid and once the water has evaporated stir fry veggies for three more minutes until they start to brown. Remove from the frying pan and set aside covered to keep warm.
- Slice chicken breast into long strips about 4 to 6 pieces for each breast. Add chicken to the same frying pan and cook for a few minutes each side until brown and just cooked through (you may need to do this in batches if you have a small frying pan). Season with salt then set aside covered to keep warm while you make the peanut sauce.
RECIPE: CHICKEN SATAY STIR FRY | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Cuisine ThaiCategory Stir FryServings 4Total Time 30 mins
- Slice the chicken thighs into strips and pop these in a bowl. Sprinkle over the curry powder and add the vegetable oil. Give it a good mix.
- Pop the kettle on and put the noodles in a bowl. Once the kettle has boiled, pour the hot water over the noodles until just covered. Pop a plate over the bowl and leave for 10 minutes.
- Heat a large non-stick frying pan over a medium heat. Once hot, add the slices of marinated chicken thighs and cook for 8-10 minutes, giving them a stir now and then, until the chicken is golden and starting to crisp on the outside.
- While the chicken is cooking, peel and roughly slice the garlic and onion, then peel the carrot and cut this into strips. Once the chicken is golden, add the garlic, onion and carrot to the pan and stir fry for a couple of minutes, just to take the raw edge off the onion.
- In a small bowl, add the peanut butter and crumble in the stock cube. Mix together with 4 tbsp hot water to make a paste. Add this paste to the pan, along with the ½ mug water from the noodles.
- Next, add the drained noodles to the pan, tossing everything together so it’s all coated in the delicious peanut sauce. If using, chop up the spring onions and add these to the pan, along with a few splashes of soy sauce.
SATAY CHICKEN STIR-FRY RECIPE | GOOD FOOD
From goodfood.com.au
- To make the satay sauce, place all the ingredients in a small bowl and whisk together. Set aside until ready to use.
- Heat a wok or large frying pan until very hot, add the peanut oil and swirl it around to coat the side. Add the chicken strips and cook in batches over high heat for 4 minutes, or until the chicken is golden and tender. Return all the chicken to the wok. Add the garlic, ginger, onion and capsicum and stir-fry for 2 minutes- the vegetables should retain their crispness.
- Stir through the spring onion and satay sauce. Bring to the boil and stir constantly until the sauce thickens. Garnish with the chopped coriander and serve with rice noodles or steamed jasmine rice.
CHICKEN SATAY STIR FRY | FEASTY
From feastyrecipes.com
- Begin by cutting your chicken thighs into thin strips and place them in a bowl. Add the curry powder and vegetable oil before mixing it all together. Leave it to marinate whilst you wash your knife, board and hands
- Top and tail the onion before cutting in half and thinly slicing, following the lines on the onion. Peel the carrot and top and tail before halving and cutting into strips. Crush and peel the garlic and roughly chop
- Add the peanut butter to a bowl and crumble in your stock cube, then add 4 tablespoons of boiling water and mix
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