Satay Chicken Stir Fry recipe

Name: Satay Chicken Stir Fry recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb boneless (skinless chicken breasts, thinly sliced); 2 tbsp vegetable oil; 1 red bell pepper (sliced); 1 cup snap peas or green beans; 1 small carrot (julienned); 2 cloves garlic (minced); 1 tsp fresh ginger (grated); ¼ cup peanut butter; 3 tbsp soy sauce; 2 tbsp lime juice; 1 tbsp honey or brown sugar; 1 tsp sriracha (optional); ¼ cup water or coconut milk; Chopped peanuts and fresh cilantro for garnish

Jump to Recipe Print Recipe

By: Lina's Kitchen
Posted: 07/02/2025

Quick and easy satay chicken stir fry recipe is a delicious orange stir-fry, satay combo with just enough kick, spicy but also tangy. Get ready to fall in love with this delicious chicken and vegetable stir-fry that’s tossed in a creamy, nutty-peanut sauce – so GOOD! This is the best weeknight dinner and meal prep favorite. This stir fry includes savory, sweet and slightly spicy flavors that the whole family will enjoy and can be served in less than 30 minutes.

Jump to Recipe Print Recipe

Thank you for reading this post, don't forget to subscribe!

Why You’re Going To Love This Satay Chicken Stir Fry

Fast and easy to prepare

Delicious peanut sauce with that authentic satay flavor

Chockful of bright veg for nutrition and crunch

Excellent over rice or noodles

Awesome for meal planning and such yummy leftovers

Ingredients

1 lb thin-sliced boneless, skinless chicken breasts

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 cup snap peas or green beans

1 small carrot, julienned

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

¼ cup peanut butter (CorporateAffiliate.test(“creamy”Experience.contentContainer)).closest(“.contentContainer”).html(CorporateAffiliate.test(“chunky”).closest(“.contentContainer”).html(

3 tablespoons soy sauce

2 tablespoons lime juice

1 Tablespoon honey or brown sugar

1 teaspoon sriracha or chili garlic sauce, if using

¼ cup water or coconut milk (for sauce to thin)

To serve Chopped peanuts, and fresh cilantro for garnish

Instructions

Prepare the sauce:

In a small bowl, stir together peanut butter, soy sauce, lime juice, honey, sriracha, and water or coconut milk until smooth. Set aside.

Cook the chicken:

While I would prefer to eat cucumbers all day, every day, faces out, I have to acknowledge that cucumbers are not the only beloved children of summer in my garden. I got lucky on a couple of plants this year, and one of them was my eggplant plant. Heat the vegetable oil in a large skillet or wok over medium-high heat. Stir in chicken and cook, turning occasionally, until browned and cooked through, around 5 to 6 minutes. Remove chicken and set aside.

Sauté vegetables:

In the same skillet, saute garlic and ginger 30 seconds or until fragrant. Stir in bell pepper, snap peas and carrot. Toss and stir-fry for 4–5 minutes or until veggies are tender-crisp.

Combine and simmer:

Return chicken to the skillet. Pour the peanut sauce over it and toss until evenly coated. Cook 2–3 minutes just until sauce is slightly thickened.

Serve:

Top with cut peanuts and cilantro. Serve hot with steamed rice or noodles.

Tips for Best Results

Go for fresh ginger and garlic for the real taste.

Vary the amount of sriracha to control the spiciness.

To make a creamy sauce, replace water with coconut milk.

Do not overcook vegetables; they should be crisp for texture.

Double the lime wedges for more zing.

Storage and Reheating

Chill It: Leftovers can be kept in an airtight container in the refrigerator for 3 days.

Reheat: Gently reheat in a skillet or the microwave.

FAQs

Can I make this with chicken thighs instead?

Yes, the boneless, skinless thighs work just fine, and in fact contribute more juice.

Is this recipe gluten-free?

Be sure to use gluten-free soy sauce or tamari.

Can I add more vegetables?

Absolutely! Some broccoli, zucchini or mushrooms are excellent add-ins.