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Quick and Easy Summer Dinners: Chicken Satay Stir-Fry

Quick and Easy Summer Dinners: Chicken Satay Stir-Fry
Quick and Easy Summer Dinners: Chicken Satay Stir-Fry
Chef Larry Edwards/Casa de Cuisine

So you like the famed Asian dish called Chicken Satay but you don't like the peanut sauce which is supposed to accompany it. Or maybe you don't feel like poking holes into your fingers by threading the chicken onto skewers. Regardless, you want the taste of chicken satay -- what are you to do? Simple: stir-fry it!

By-the-way, we checked the laws in all the states and there is no law which says you need a wok to stir-fry. So you really have no excuse not to get into stir-frying. It's a quick way to prepare some good food and it is easy to master (as long as you don't catch the kitchen on fire).

When we do chicken dishes like this, we like to use chicken thighs. The reason is really quite simple.The thigh of the chicken is one of the better tasting pieces and its cheap!

Ingredients needed to make Chicken Satay Stir-Fry (serves 4):

  • 4 chicken thighs, skinned and boned
  • 1 tsp. brown sugar
  • 1/4 cup soy sauce
  • 1 tsp. toasted sesame oil
  • 1/2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 Tbs. peanut or vegetable oil


  1. Cut your chicken thighs into strips.
  2. In a medium bowl, combine all the remaining ingredients (except the oil) and whisk until smooth.
  3. Place the chicken into the bowl, toss to coat, and let marinate 30 minutes.
  4. Into a wok or pan, heat the oil over medium high heat.
  5. Remove the chicken from the marinade, place in the pan and stir-fry until desired doneness (remember, chicken thighs and dark meat need to be cooked longer than white meat).
  6. Pour the marinade into the pan and stir-fry a few minutes.
  7. Serve with noodles, rice or whatever you want.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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