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.
Similar to theEveryday Chicken Curry, the simplicity of the spices required will surprise you.
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Ask too many, or be too obvious, and they clam up and shake their heads.
No, no, no, hed say, shaking his head.
Err….How do you make your Satay Sauce?
Full marks for word smithing.
I should have been a detective brilliant, crafty questioning skills.
But to my surprise, he actually answered.
What do you add?
No, no, no, he said, clamming up.
I went too far.
Its less coconut-y and less peanut-y (are they real words??
As my local Chinese takeout owner says, there is actually no such thing as satay in Chinese cuisine.
Its a homemade copycat and Im the first to admit its not exactly the same.
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Oh and you know exactly what goes into it!
I like to usechicken thighfor stir fries because its juicier than breast and tenderloin.
Its super simple, see directions here:How to Velvet Chicken.
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This is a simple recipe thats easy enough for midweek.
In my more seriousChicken Satay Curryrecipe, I insist on using both peanuts and fresh lemongrass.
It has more steps and uses more equipment than this recipe and it is definitely worth the effort.
But in my world, stir fries should be fast and easy to make.
So I made this Chinese Satay Chicken Stir Fry straight forward.
And if I do say so myself, its darn tasty!
