Fancy Plates, Mains, Starters

Thai Satay Stir-Fry

There are few things in life that satay-isfy me (forgive me) quite like peanut butter.

As a child, I was brought up on the stuff: the crunchy variety, obviously – i’m not a savage. Well, that and pilchards in tomato sauce straight from the can, but that’s another story.

I wanted to make a satay sauce that didn’t weld your mouth together, but rather, that had a perfect sweet and savoury balance. A few experiments later and here we have it. Satay sauce that can be used as a marinade, a dip or in a stir-fry.

This recipe is for a meat marinade and a stir-fry sauce. But if you wanted to use it as a dipping sauce you can use the same recipe, just skip step 3.


Makes enough for a marinade and stir-fry sauce for 4 people


  • 3 tbsp crunchy peanut butter
  • 1 tbsp soft brown sugar
  • 1 tbsp dark soy sauce (plus a dash)
  • 1 can coconut milk
  • 4 chicken breasts (or other meat of choice)
  • 2 x 320g bag of stir-fry vegetables
  • 2 x 300g of fresh egg noodles



  1. To make the marinade, mix together the peanut butter, sugar, and dark soy sauce in a bowl.
  2. Add two heaped tablespoons of the coconut cream from the can of coconut milk and mix in. You should have quite a thick sticky mixture.
  3. Cube the chicken and skewer it on 8 metal or bamboo skewers. Spoon the satay mixture little by little (you don’t want to use all of it) over the skewered chicken and then place under a high grill for around 10-15 minutes, turning every 5 minutes or so.
  4. While the meat is cooking, add some of the coconut milk – not the cream – to the remaining sauce a spoonful at a time until you have a relatively thin sauce the consistency of single cream.
  5. Stir-fry your vegetables in a wok on a high heat for 3 or 4 minutes and add the noodles for a further 3 minutes. Add the satay sauce a spoonful at a time until you have thoroughly coated the noodles and veg. Serve piping hot with the meat skewers on the side.





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