Chicken Satay Stir Fry Recipes

CHICKEN SATAY STIR-FRY WITH ORANGE SCENTED JASMINE RICE

Chicken Satay Stir-Fry with Orange Scented Jasmine Rice image

Provided by Rachael Ray : Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 21

Ingredients

3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola or safflower oil, 2 turns of the pan
1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced
2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle
2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish
2 to 3 tablespoons chopped fresh basil leaves

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.

CHINESE SATAY CHICKEN STIR FRY

Chinese Satay Chicken Stir Fry image

{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

Categories Dinner Stir Fry

Time 20m

Number Of Ingredients 21

Ingredients

8 oz / 250g chicken breast
3/4 tsp baking soda ((bi carb soda) (optional))
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
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
1 tbsp peanut oil ((or other plain oil))
1 onion (, finely chopped)
2 garlic cloves (, minced)
Shallots/scallions (, sliced (optional garnish))

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

Chicken Satay Stir-fry image

simple chinese chicken satay

Provided by lnguyen

Time 30m

Yield Serves 4

Number Of Ingredients 14

Ingredients

1 lb chicken breast (sliced)
1 onion (peeled and sliced)
2 crushed garlic cloves
2 tbsp groundnut oil
1 carrot (thinly sliced into matchstick size)
1/2 capsicum (seeded and sliced)
3-4 tbsp peanut butter
1 tbsp chopped coriander
1 tbsp chopped nuts
2 tbsp light soy sauce
1 tbsp vinegar
1 tsp sugar
1 tsp chinese five-spice powder
2 crushed garlic cloves

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

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