Easy Chicken Satay Stir Fry

This one skillet dinner will satisfy the whole family! An easy Chicken Satay Stir Fry is made with tender marinated chicken, lots of veggies, and a simple satay sauce that is bursting with exotic flavors.

*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.

All the Flavor of Chicken Satay, in a Stir Fry!

I love one-skillet dinners, especially ones packed with protein and veggies and bursting with flavor. This Chicken Satay Stir Fry does not disappoint!

A few years ago I was on a big satay kick during the summer. I made this Chicken Satay, Pork Satay, and my favorite was this Beef Satay. All of these recipes have incredible flavor and I look forward to making them again this summer.

I developed this stir fried chicken satay to combine all the great flavor in an easy-to-make dinner skillet. It can be made in less than 30 minutes, and leaves only 1 pan to clean.

If you have time, marinate the chicken 1-6 hours ahead of time to allow the flavors to really develop!

I used cauliflower, zucchini and red pepper this time. But this would be good with any stir-fry veggies! Add broccoli, snap peas, carrots, bok choy or other greens – the sky is the limit.

Don’t skip the chopped herbs as a topping. I had basil, mint and cilantro. Fresh herbs add such great flavor, and many of us have gardens bursting with them this time of year.

The peanut sauce is actually made nut-free with SunButter Sunflower Seed Butter. This is a great option for anyone with peanut allergies or those avoiding peanuts for other reasons.

I use SunButter for sauces and dressings and in my baking. It’s so versatile and adds such a great flavor. It’s rich and creamy, leaving sauces with a thick consistency without needing to add starches.

Hop on over to SunButter’s Website to find out where you can buy it near you!

What You’ll Need

Chicken Marinade

• Boneless Chicken Breasts or Chicken Thighs
• Coconut Milk (full fat, I buy this Thai coconut milk in a paper carton for the best flavor)
• Red Curry Paste
• Sea Salt
• Turmeric
• Ginger Powder
• Cinnamon

Satay Sauce

• Organic SunButter (or the No Sugar Added variety!)
• Coconut Milk
• Coconut Aminos
• Rice Wine Vinegar (unseasoned, no sugar)
• Red Curry Paste

Stir Fry

• Stir Fry Vegetables (like cauliflower, red bell pepper, zucchini, broccoli, bok choy, carrots, green beans, bean sprouts, snow peas or sugar snap peas – the sky is the limit!)
• Fresh Herbs to garnish – we love spring onions, basil, mint, cilantro – use 1 or a combination!
• Fresh Limes – adding a squeeze of lime juice to the finished dish adds another great flavor dimension! Add to the whole pan or serve dishes with lime wedges.

How to Make Stir Fried Chicken Satay

Step 1: In a bowl or large measuring cup, add the ingredients for the chicken marinade. Whisk together to combine.

Step 2: Add the chicken to a large bowl or marinating container. Pour the marinade over the top and stir to evenly coat the chicken. Cover and allow the chicken to marinate for 1-4 hours.

Step 3: Heat a large skillet over medium high heat. Add avocado oil, and then add in the marinated chicken in an even layer. Allow the chicken to cook for about 8 minutes, then stir fry or flip it over to allow it to cook through.

Step 4: While the chicken is cooking, whisk together the satay sauce ingredients in a bowl or large measuring cup. Making the satay sauce in a blender makes the creamiest sauce!

Step 5: Add the vegetables into the skillet along with the cooked chicken. Stir fry for 2-3 minutes to begin to soften.

Step 6: Add the satay sauce into the skillet. Bring it to a low simmer and cook for 5-7 minutes, to allow the veggies to fully cook. Season the skillet with sea salt, sriracha hot sauce, or fresh lime juice to taste.

Step 7: Remove the chicken satay stir fry from heat, and garnish it with fresh herbs. I used spring onions, mint, cilantro and basil. Use your favorites or whatever you have on hand.

Step 8: Serve the stir fry over rice or cauliflower rice along with lime wedges.

How to Store Leftovers or Meal Prep this Recipe

Leftovers: Once the chicken and vegetables have fully cooled, store it in an airtight container for up to 4 days.

To Reheat: Add the stir fry back into a skillet over medium heat, along with a few tablespoons of water to thin the sauce. Reheat until simmering and the chicken and vegetables are hot throughout.

To Meal Prep: Make the chicken and vegetable stir fry with the satay sauce. Allow it to fully cool before packing in individual servings. Also make a batch of rice or cauliflower rice and pack it separately. Keep chopped herbs in a container to add to dishes when serving.

Other One Skillet Dinner Recipes

• Vegan One Pot Pasta
• Chicken Pesto Skillet
• Greek Chicken and Rice

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