Chicken Satay stir fry

Chicken Satay Stir fry

5 from 4 votes
Course Main Course
Cuisine Asian
Servings 4


  • 2 portions Udon noodles
  • 2 tbsp. oil
  • 2 chicken fillets shredded
  • 2 shallots chopped
  • 1 carrot chopped
  • 2 garlic cloves chopped
  • 1 cm fresh ginger chopped
  • 1 red chilli chopped
  • 3 tbsp. peanut butter
  • 3 tbsp. dark soy sauce
  • 1 tbsp mirin
  • 1 tbsp sesame oil
  • 1 tsp fish sauce
  • 1 lime halved
  • 1 bunch coriander teared


  • Cook the noodles in simmering water with a drizzle of soy sauce as per pack instruction and keep warm until needed.
  • Meanwhile, place a wok over high heat and preheat for 2 minutes or so.
  • Drizzle the oil and add the chicken pieces.
  • Cook for 2 minutes until coloured, stirring to ensure the pieces of chicken are not stuck altogether.
  • Add the vegetables and cook for a further 2 minutes, shaking the pan to ensure all the vegetables are getting some heat and sear.
  • then, drizzle the soy sauce, mirin, peanut butter, sesame oil, fish sauce, and lime juice.
  • Toss to coat and flavour the vegetables and add the lid if needed. Cook for a further minute or two.
  • Remove the lid. check the seasoning and adjust if needed.
  • Add the noodles to the wok to toss again to combine. Transfer onto a serving dish and enjoy immediately with a sprinkle of coriander.
Keyword chicken, Kevin Dundon, peanut, stir fry

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