First Step: Prep Your Ingredients Begin by slicing 250g of chicken breast thinly for quick, even cooking. Optionally, tenderize the chicken by coating it with 3/4 teaspoon baking soda and letting it sit for 20 minutes before rinsing and patting dry. Toss the chicken with 1/2 teaspoon salt and 1 to 1.5 teaspoons mild curry powder to marinate for at least 10 minutes while you prepare the sauce. Meanwhile, chop one onion finely, mince 2 to 3 garlic cloves, and slice your choice of optional vegetables such as bell peppers and broccoli.

Second Step: Mix the Satay Sauce In a bowl or jug, combine 1.5 tablespoons smooth peanut butter, 2 teaspoons brown sugar (or 1 tablespoon sugar), 1 teaspoon light soy sauce, 2 teaspoons rice vinegar, and 1/2 teaspoon lemongrass paste. Add the dry spice powders: 1.5 teaspoons curry powder, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric powder, 1/4 to 1 teaspoon chili powder (adjust to your spice preference), 1/2 teaspoon salt, and 1/4 teaspoon white or black pepper. Stir thoroughly, then gradually incorporate 1/3 to 1 cup full-fat coconut milk. Add 1/4 to 1/2 cup water to reach your desired sauce consistency. Set aside.

Third Step: Stir-Fry Aromatics and Vegetables Heat 1 to 4 tablespoons peanut or vegetable oil in a wok or large skillet over high heat. Add the chopped onion and minced garlic and stir-fry for about 1 minute until fragrant. Add any optional vegetables you’re using and cook for 2 to 3 minutes, aiming for a crisp-tender texture to preserve color and nutrients.

Fourth Step: Cook the Chicken Add the marinated chicken strips to the wok and stir-fry for 2 to 3 minutes until just cooked through and slightly browned. High heat ensures a quick sear locking in juices while maintaining tenderness. Stir continuously for even cooking.

Fifth Step: Add Satay Sauce and Finish Lower the heat slightly and pour the prepared satay sauce over the chicken and vegetables. Stir continuously for 1 to 1.5 minutes to thicken the sauce and coat everything evenly. If desired, stir in unsalted cashew nuts at this stage for extra crunch and richness.

Final Step: Serve and Garnish Immediately serve the chinese satay chicken stir fry over freshly steamed jasmine rice, noodles, or cauliflower rice for a low-carb option. Garnish with sliced scallions or shallots and chopped coriander to add fresh herbal notes and a pop of color.