Easy stir-fried satay chicken

For those who love the flavours of satay, but don't feel like barbecuing, try this simple stir-fried version of a Malaysian classic instead with a homemade satay sauce. Don't forget the chunks of onion and cucumber, for a fresh and authentic touch.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 500 g chicken thigh fillets, sliced diagonally very thinly
• 3 tbsp vegetable oil, for stir-frying
• ½ cup roasted peanuts, roughly chopped
• 2 tbsp chilli crisp oil, to serve
• 1 thinly sliced red bird’s eye chilli, to serve
• 1 red onion, cut into chunks, to serve
• 1 Lebanese cucumber, cut into chunks, to serve
• 1 lime, cut into wedges, to serve

For the marinade

• 1 tsp soy sauce
• 1 tsp garlic and ginger paste
• 1 tbsp vegetable oil
• ½ tsp baking soda
• ½ tsp ground turmeric
• 1 tsp curry powder
• 1 tsp sesame oil

For the satay sauce

• 1 tsp chicken stock powder
• ½ cup good-quality peanut-only peanut butter
• 2 tbsp tamarind paste
• 200 ml coconut cream
• 3 tsp sugar
• 1 tbsp soy sauce
• 2 tsp dark soy sauce

Marinating time: 1-12 hours

Instructions

1. Combine the chicken with the marinade ingredients and refrigerate for about 1 hour (or overnight).
2. For the satay sauce, place the ingredients in a small saucepan with about ½ a cup of water and whisk over medium heat until smooth and combined, and the sugar has dissolved.
3. Heat a wok or large frying pan over high heat. Add the oil, then the marinated chicken and fry for 1 minute, or until browned. Add the satay sauce to the pan and toss to combine. Stir through the peanuts, then transfer the satay chicken to a serving plate. Drizzle with the chilli crisp oil and serve with the chilli, onion, cucumber and lime wedges.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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