Jimmy’s Satay Chicken Stir Fry
Do you love satay? If yes, then this Fake Away Satay Chicken – Jimmy’s Satay Chicken Stir Fry – is just what you need! Its got all the flavours you know and love from your local Chinese joint, but with this recipe you can cook it right in your campsite or home kitchen – without the need to having to go out for take away! Its so quick and easy to make and so dam delicious it will have everyone coming back for seconds.
After nine weeks on the road, hunting down the essentials can become an adventure in itself. We have been looking for our favourite Jimmy’s Sate Sauce since hitting the road. We finally hit the jack pot recently when we visited a little Asian grocer in Mount Gambier, South Australia. At $10 a jar, it’s pricier than usual, but when you’re missing that familiar, delicious spicy satay kick, who cares about the price tag?
When we rolled into Southend Tourist Park, SA (our next pit stop after Mount Gambier) the following day, we were all about using Jimmy’s Sate Sauce for dinner that night. It was a super cool evening by the beach and nothing felt better than to make our favourite Chinese restaurant-style satay using Jimmy’s. By using a good amount of the sauce – it was a sure fire way to warm us up from the inside out (you can use less paste to adjust to any taste buds – we just wanted it spicy this night).
We were so keen to eat the satay that other then taking some pics whilst cooking, I totally forgot to take some pics of the end product 🙄 sorry!
We served with simple steamed white rice, as that’s all it needs. The broccoli is totally optional – I like to add for some healthy vegetable intake (plus any greenery makes it prettier right?) but its A ok to leave it out. You can even add more vegetables if you desire – think sliced carrots, red capsicum and/or zucchini or beans.
If you have never used Jimmys before, now is the time to get to your local Asian grocer or purchase online and start using it! You can thank me later…
Jimmy’s Satay Chicken Stir Fry
Ingredients
VELVETED CHICKEN
- 2 large chicken breast fillets, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing cooking wine (Chinese cooking wine)
- 2 teaspoons cornflour
- ¾ teaspoon bicarb soda
- ¼ teaspoon ground white pepper
SATAY STIR FRY
- 2 tablespoons neutral cooking oil, divided (such as canola or rice bran oil etc)
- 1 large brown onion, cut into chunky cubes
- 1 teaspoon curry powder
- 1 ½ teaspoons caster sugar
- ⅓ cup smooth peanut butter
- 1-2 tablespoons Jimmy's Sate Sauce, stirred well before use (start with 1 tablespoon for mild spice then add more according to your taste buds)
- ½ – 1 cup water (I use approximately ¾ cup)
- 2 cups lightly steamed broccoli florets (optional)
TO SERVE
- Steamed or boiled white long grain rice
Instructions
VELVETED CHICKEN
- To make soft velveted chicken (like they do in Chinese restaurants), place the chicken breast with all remaining ingredients into a bowl. Using your hands (its the best way), throughly combine until its evenly coated. Set aside for at least 10 minutes to marinate and for the bicarb to do its job.
SATAY STIR FRY
- Heat a 2 teaspoons of the oil in a wok or large non-stick pan over high heat. Add half the chicken and spread out as evenly as possible in the pan. Allow it to sit and brown slightly for 30 seconds to 1 minute before stir frying quickly it in the pan to brown lightly all over. Transfer to a plate and set aside. Repeat with remaining chicken. Set aside.
- Heat remaining oil in pan until hot. Add the onion and stir fry for 1 minute. Add the the curry powder and sugar and stir until combined. Return all the chicken to the pan and stir fry for a further 1 minute.
- Add the peanut butter and Jimmy's Sate Sauce (start with 1 tablespoon for a milder heat then add according to taste) and stir to coat well. Slowly start adding water until you reach a consistency you like (I usually add around ¾ cup water).
- Add the broccoli and stir to combine and its throughly heated through. Serve with steamed white rice. Garnish with spring/green onion curls if desired.
Notes
- COOKS NOTES
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C. Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml. Herbs: All herbs are fresh (unless specified) and cups are lightly packed. Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - JIMMY’S SATE SAUCE Jimmy’s Sate Sauce is unquestionably the world’s best satay sauce – a bold claim but once you’ve tried Jimmy’s, there is no looking back. It’s an authentic Malaysian recipe, a delicious aromatic blend of peanuts, oriental herbs and spices with a wonderful aroma. This sauce can be used as a dipping sauce and also in marinades and stir fries to flavour chicken, beef, pork, vegetables, seafood and noodles.
It does have a spice kick to it. Usually for Rob’s heat level, 1-2 tablespoons is plenty in but if you enjoy heat, simply add more!
You can purchase Jimmy’s Sate Sauce from any Asian supermarket, Harris Farm Markets (and other gourmet food stores), Amazon or purchase online. You won’t regret it…