Thai peanut satay chicken stir-fry

Serve satay stir-fry with steamed jasmine or coconut rice, or go all out with a Thai restaurant banquet complete with Pad See Ew.

Satay, a dish of skewered and grilled meat served with a sauce, traces its origins to Indonesia, where it is considered a national dish. However, it has become equally popular in neighbouring countries such as Malaysia, Singapore, and Thailand, each adding its unique twist to the recipe.

Over the years, the concept of satay led to the creation of Thai Peanut Satay Chicken stir-fry.

Whether enjoyed as an appetiser or a main course, Thai Peanut Satay Chicken stir-fry continues to delight taste buds around the world.

Recipe compliments of Astral Chicken.


For the chicken

  • 1 Tbsp (15ml) garlic, finely grated
  • 1 Tbsp (15ml) ginger, finely grated
  • ½ tsp (3ml) chilli flakes
  • 1 tsp (5ml) turmeric powder
  • 1 tsp (5ml) mild curry powder
  • 2 Tbsp (30ml) soy sauce
  • 1 Tbsp (15ml) lime juice
  • 4 chicken breast fillets
  • 2 Tbsp (30ml) canola oil

For the satay sauce

  • ¼ cup (60ml) creamy peanut butter
  • 1 Tbsp (15ml) soy sauce
  • 1 Tbsp (15ml) lime juice
  • Zest of 1 lime
  • 1 tsp (5ml) brown sugar or honey
  • 1 tsp (5ml) ginger, finely grated
  • 1 tsp (5ml) chilli sauce (Sriracha)


  • Place the garlic, ginger, chilli flakes, turmeric, curry powder, soy sauce and lime juice in a bowl and mix well.
  • Slice the chicken into even size chunks, approximately 1.5cm.
  • Add them to the marinade and toss well to coat. Marinate in the fridge for 2 hours, tossing halfway through.
  • Heat a griddle pan on a high heat. Add the canola oil.
  • Once hot, add the chicken and sauté until golden and cooked through. Remove from the heat. Set aside.
  • Prepare the Satay sauce. Whisk all the ingredients together in a bowl. Whisk in warm water, one tablespoon at a time, until thick but still runny.
  • Divide the vermicelli noodles between 4 bowls.
  • Top with the warm chicken and arrange the mango, cucumber ribbons, edamame beans and radishes along the side. Drizzle with the sauce from the chicken and noodles.
  • Top with the peanuts and sesame seeds.
  • Garnish with a lime wedge and fresh coriander. Serve.
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