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Chicken Satay (Chinese Takeaway Style)

Make a restaurant classic in your own kitchen with this Chinese takeaway style chicken satay recipe.
Course Main Course
Cuisine Chinese, British Chinese, American Chinese, Scottish Chinese, Chinese Takeaway Style
Keyword chinese takeaway, satay, chicken satay
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 portion

Equipment

  • 1 Wok or Large Frying Pan

Ingredients

Sauce

  • 2 tablespoons oyster sauce
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 generous teaspoon caster sugar

Stir Fry

  • 1 tablespoon sunflower oil
  • 1/2 onion, sliced
  • 1/4 green pepper, roughly chopped
  • 1/4 red pepper, roughly chopped
  • 1/4 carrot, thinly sliced
  • 1 portion chicken for Chinese takeaway style stir fry dishes
  • 1/4 teaspoon MSG
  • 1 generous tablespoon chopped garlic in oil
  • 200 millilitres light chicken stock
  • 2 teaspoons Jimmy's sate paste (or to taste)
  • 1 tablespoon potato starch, mixed with 2 tablespoons water
  • 1 tablespoon rice wine

Instructions

Sauce

  • In a bowl, add 2 tablespoons oyster sauce, 1 teaspoon light soy sauce, 1/2 teaspoon dark soy sauce and 1 generous teaspoon caster sugar. Mix briefly and set aside.

Stir Fry

  • Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil and 1/2 onion, sliced, 1/4 green pepper, roughly chopped, 1/4 red pepper, roughly chopped and 1/4 carrot, thinly sliced. Stir fry for another 1 minute. Add 1 portion chicken for Chinese takeaway style stir fry dishes, 1/4 teaspoon MSG, 1 generous tablespoon chopped garlic in oil, the prepared sauce and 200 millilitres light chicken stock. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly. Add 2 teaspoons Jimmy's sate paste (or to taste) and mix well.
  • Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 tablespoon rice wine, mix well once more and serve.