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–+ servings
A chicken satay stir fry garnished with fresh herbs in a white cast iron pan.
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5 from 1 vote

Stir Fried Chicken Satay

A delicious one pan meal, made with incredible Thai-style flavors! Tender marinated chicken, tons of veggies, and a super creamy sauce make a perfect meal on it's own or served over rice or cauliflower rice.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Thai
Servings: 6 servings
Calories: 476kcal
Author: Michelle Miller

Ingredients

Marinated Chicken

  • 1 1/2 pounds boneless chicken breasts or boneless chicken thighs
  • 1/4 cup coconut milk
  • 2 tablespoons red curry paste
  • 1 1/2 teaspoons sea salt *plus more to season, if desired
  • 1 teaspoon ginger powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon turmeric powder

Satay Sauce

Stir Fry

  • 1 tablespoon avocado oil
  • 6 cups fresh vegetables chopped, broccoli, cauliflower, snap peas, carrots, red bell pepper, etc.
  • fresh herbs to garnish (basil, cilantro, mint, green onions, etc.)
  • Lime wedges, to serve

Instructions

Chicken Marinade

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

Satay Sauce

  • 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!

Chicken Satay Stir Fry

  • 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.
  • Add the vegetables into the skillet along with the cooked chicken. Stir fry for 2-3 minutes to begin to soften.
  • 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.
  • 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.
  • Serve the stir fry over rice or cauliflower rice along with lime wedges.

Notes

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.

Nutrition

Calories: 476kcal | Carbohydrates: 38g | Protein: 34g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 828mg | Potassium: 812mg | Fiber: 10g | Sugar: 2g | Vitamin A: 13163IU | Vitamin C: 26mg | Calcium: 97mg | Iron: 4mg