How to Make Chicken Satay Stir Fry

Here is a starter base recipe using our ready-to-cook chicken satay. As we were doing the product launch tastings in July, my second customer of the day suggested that it would be really great with some coconut milk. After that, everyone who tasted it asked how we had made it. So here is the newly developed recipe.

This recipe can be used as a base recipe from which you can add additional items to your own taste. The base Chicken Satay has a mild chilli touch to it which can be boosted by adding extra fresh or dried chilli to your own taste levels.

Extra vegetables can also be thinly sliced and added in for extra veg. For example, zucchini and mushroom are excellent additions.

After spending time in South East Asia, I'm always on the lookout for good chicken satay, so really thrilled that our ready-to-cook version gets my personal signature for taste and quality.

Chicken Satay Stir Fry

Our basic recipe for using our Ready to Cook Chicken Satay Stir Fry. The perfect start for you to build on. Cook time is based on the time for preparing the rice.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Dinner

Cuisine South East Asian

Servings 4 people

Equipment

• 1 large non stick frying pan or a Wok if you have one
• 1 Instant Pot Optional depending on how you want to cook your rice

Ingredients

  

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• 1 kg ready to cook chicken satay stir fry from Pryde Butchery
• 1 tblsp vegetable oil
• 4 cloves garlic optional
• 1 cup chicken stock A chicken bouillon cube works fine
• 1 can coconut milk Lite can be used
• 2 tblsp fish sauce optional
• 2 cups rice your choice of type

Garnish

• 1/2 cup chopped coriander or garnish of your choice
• 1 chopped chilli optional

Instructions

 

Preparation

• Rinse rice well under running water and add to the instant pot. Add two cups of water, seal and cook at high pressure for 3 mins. It will then need approx 15 release time so go get yourself a prepping dinner drink.
• Dissolve 1/2 chicken bouillon into cup of hot water
• Finely chop garlic if using and prep any other extra ingredients you want to add.

Cook

• Heat your frying pan or wok to medium hit heat, then add oil.

  Add your garlic just before it get to hot and cook for about 30 seconds until fragrant. Turn heat to high.
• Add the ready to cook chicken satay, any extra vegetable and distribute them around to get even coverage. Leave for about 1 minute to get some browning. Turn the heat back to medium high and stir the chicken to turn over.
• Continue stirring and turning now until there are no pink bit of chicken.

  Add the chicken stock (and fish sauce if using) then stir to loosen everything up. When it starts to bubble, add half the coconut milk, stir well and then slowly add the extra coconut milk until it reaches desired consistency.
• Turn the heat to very low and leave stand for a few minutes, this will allow the sauce to thicken. Add more coconut milk/stock if too thick.
• Serve over rice and garnish as desired.

Notes

Olive oil can be substituted if that is your preference. Just be mindful of the lower smoke point.

The fish sauce is optional if really want to amp up the flavour.

For the rice, you can use whatever type you prefer. Cooking time/instructions has been given for an instant pot. For a super fast meal, you can use ready-to-heat rice packs.

For extra coconut flavour, you can use less chicken stock and more coconut milk. We also recommend coconut milk instead of cream so that the final product is not too thick.

Keyword Chicken, Stir Fry

Tried this recipe?Let us know how it was!