
A quick and flavorful stir-fry featuring tender chicken pieces coated in a rich, creamy peanut sauce with aromatic spices. This 20-minute meal is the perfect way to bring bold, restaurant-quality satay flavors to your weeknight dinner table.
Prepare the chicken for tenderizing (optional): Slice the chicken breast into thin strips. Place them in a bowl, sprinkle with baking soda, and toss with your fingers to coat evenly. Let the chicken rest for 20 minutes; this process, known as velveting, ensures the meat stays incredibly tender.
Rinse the chicken thoroughly under cold running water to remove all traces of baking soda. Pat the strips completely dry with paper towels and return them to a clean bowl.
In a small ramekin, combine the coriander powder, cumin powder, turmeric powder, chili powder, curry powder, salt, and white pepper to create the dry seasoning mix.
Sprinkle 1 teaspoon of the dry seasoning over the chicken. Toss to coat and let it marinate for about 10 minutes to infuse the flavors, though you can skip the wait if you are in a hurry.
Prepare the satay sauce: In a medium bowl, whisk together the peanut butter, brown sugar, light soy sauce, rice vinegar, sriracha, lemongrass paste, coconut milk, and the remaining dry seasoning. Once combined, stir in the water until the sauce is smooth.
Heat the peanut oil in a wok or large skillet over high heat. Add the sliced onion and minced garlic, stir-frying for about 1 minute until they become fragrant and slightly softened.
Add the chicken strips to the wok. Stir-fry for approximately 2 minutes, tossing constantly, until the chicken is just cooked through and develops a light golden-brown color.
Lower the heat slightly and pour in the satay sauce. Continue to stir-fry for 1 to 1.5 minutes until the sauce reduces and thickens into a glossy glaze that coats the chicken.
Serve the stir-fry immediately over a bed of steamed jasmine rice or cauliflower rice for a low-carb option. Garnish with freshly sliced scallions for a pop of color and crunch.
For extra texture, garnish with a tablespoon of crushed roasted peanuts. If you don't have lemongrass paste, you can substitute it with a teaspoon of lime zest. To make the dish even heartier, feel free to toss in some snap peas or bell peppers during the aromatic sauté step.