Malaysian Chicken Satay Stir-Fry

in Recipes
35 mins

Transport your taste buds to the vibrant streets of Malaysia with our mouthwatering Malaysian Chicken Satay Stir-Fry. Tender, marinated chicken skewers meet the crunch of peanuts and the zing of chili in this fusion of flavors. Served atop steaming rice, it's a culinary adventure you won't want to miss!


  • 2 boneless, skinless chicken breasts, thinly sliced

  • 2 tablespoons vegetable oil
  • 2 shallots, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup unsalted peanuts
  • 1/2 teaspoon red chili flakes (adjust to your spice preference)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon brown sugar
  • Salt and black pepper to taste
  • Fresh cilantro leaves for garnish (optional)
  • Cooked rice for serving
  • Wooden skewers (for a satay presentation)


  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red chili flakes (adjust to your spice preference)


  1. In a small bowl, prepare the satay marinade by mixing together the peanut butter, soy sauce, brown sugar, ground turmeric, ground coriander, ground cumin, and red chili flakes. Set aside.

  2. Thread the thinly sliced chicken onto wooden skewers, creating a satay presentation. Brush the chicken skewers generously with the prepared satay marinade. Set aside to marinate for at least 15 minutes.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  4. Add the minced garlic and sliced shallots. Sauté for about 2 minutes until they become fragrant and slightly caramelized.
  5. Add the marinated chicken skewers to the skillet. Cook for 3-4 minutes on each side until the chicken is cooked through and has a slightly charred appearance. Remove the chicken skewers from the skillet and set them aside.
  6. In the same skillet, add the sliced yellow bell pepper. Stir-fry for about 3-4 minutes until the pepper begins to soften but is still crisp.
  7. Return the cooked chicken skewers to the skillet with the pepper.
  8. Pour the sauce mixture over the chicken and peppers. Toss everything together and cook for an additional 2 minutes until the sauce thickens and coats the chicken and peppers evenly.
  9. Add the unsalted peanuts and additional red chili flakes to the skillet. Stir-fry for another minute, allowing the peanuts to become fragrant and slightly toasted.
  10. Taste the stir-fry and adjust the seasoning with salt and black pepper if needed.
  11. Serve the Malaysian Chicken Satay Stir-Fry over cooked rice.
  12. Garnish with fresh cilantro leaves (if desired) for a burst of color and flavor.
  13. Enjoy your Malaysian-inspired Chicken Satay Stir-Fry, served with rice and featuring the delicious flavours of satay!

    To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.


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