Our dairy and gluten-free peanut satay chicken stir fry recipe is simple to make and bursting with flavor.
I am fortunate to have a daughter who loves to cook and also eats gluten-free. Last night, she prepared one of her simple signature dishes for the family, a peanut satay chicken stir fry. Lucky for you, she agreed to share it here.
Bursting with flavor, this peanut chicken stir fry contains plenty of vegetables and lean chicken, thus creating a healthy and hearty dinner.
To be honest, just writing about it is making me hungry. It may not be an authentic Thai chicken satay but rather one adapted to local flavors and dietary requirements. This one-pot homecooked peanut chicken satay stir fry is a real treat.
What is stir fry?
Stir fry is a common preparation of Asian cuisine where foods are cut into small, even-sized pieces and then quickly cooked in a lightly oiled hot wok or frying pan whilst stirring continuously.
This peanut satay chicken stir fry ticks all of the boxes
- A perfect balance of flavors without being overly spicy
- Gluten-free, celiac-safe, and dairy-free
- Easy to make
- Adaptable to seasonal vegetables
- Colorful and attractive on the plate.
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What you need to make the peanut sauce
The detailed recipe for our satay chicken stir fry is below and printable. It uses a variety of ingredients. Be sure each ingredient is gluten-free if the meal is for someone following a gluten-free diet.
- Smooth peanut butter
- Sweet Thai chili sauce
- Soy sauce
What you need to make the chicken stir fry
- Chicken, cubed
- Diced ginger
- Two oils: rice bran oil and toasted sesame oil
- Chopped vegetables: Any from your pantry. We typically use a mix of carrot, zucchini, spring onion, cabbage, bok choy, mushrooms, mung bean sprouts, bell peppers, or broccoli.
We serve this healthy satay chicken stir fry over brown rice. White rice makes a fine substitute. Either is gluten-free.
The process
Storage suggestions
Let’s be honest, this dish is easy to eat and so tasty. As a result, we have never had any leftovers. However, if we were cooking for two, we could easily save half of the meal in an airtight container in the refrigerator. As it contains chicken, we wouldn’t keep it longer than the recommended three to four days.
As my daughter knows firsthand, it also keeps in the freezer for up to three weeks (probably longer, but that’s all she has tested).
Peanut satay chicken stir fry recipe
This recipe and the photos are contributed by Sarah Albom.
Simple Gluten Free Peanut Satay Chicken
Simple and tasty peanut satay chicken stir fry that can be made with a combination of different vegetables.
Ingredients
Peanut Sauce Ingredients
- 3 Tablespoon smooth peanut butter
- 3 Tablespoon sweet Thai chili sauce
- 2 Tablespoon gluten-free soy sauce
Chicken Satay Stir Fry Ingredients
- 650 grams chicken, cubed 1 inch
- 2 Tablespoon rice bran oil
- 1 Tablespoon (5 grams) diced ginger
- 2 carrots, thinly chopped
- ½ Tablespoon toasted sesame oil
- 1 zucchini, chopped
- 10 grams spring onion, sliced
- 230 grams cabbage, chopped
- 80 grams bok choy, chopped
Instructions
Peanut Sauce:
- In a bowl, mix together the peanut butter, sweet Thai chili sauce, and soy sauce. Add a small amount of hot water to make the mixing easier. If making this dish gluten-free, ensure that all of these ingredients are GF.
Chicken Satay Stir Fry
- Pre-heat a large pan over medium/high heat. Add the rice bran oil to the hot pan. Then, add the cubed chicken and diced ginger. Seal the chicken - this should take about 5 minutes. Stir regularly.
- Add the carrot and cook 5-10 minutes until the carrots are soft, stirring regularly. (Carrot is harder than other vegetables and will take longer to soften.)
- Add the remaining vegetables, then immediately pour the sesame oil over the top, and cover. Lower the temperature to medium heat and cook for 10 minutes.
- Add the peanut sauce and mix thoroughly. Wait a few minutes for the flavors to blend.
- Serve over rice.
Notes
It is possible to make this dish with a variety of different vegetables, depending on what is in your pantry. Possible variations include mushrooms, mung bean sprouts, bell peppers, or broccoli.
Chicken can be substituted with tofu.
Nutrition Information:
Yield: 4 Serving Size: 375 gmAmount Per Serving: Calories: 571Total Fat: 36gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 153mgSodium: 641mgCarbohydrates: 19gFiber: 4gSugar: 11gProtein: 45g
Nutritional information will vary based on the specific ingredients used.
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Will you try this peanut satay chicken stir fry recipe?
More recipes you might like
If it’s a main with chicken you are seeking, check out our list of favorite GF chicken recipes.
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Disclaimer: Statements regarding health benefits are not intended to diagnose, treat, cure, or prevent any disease or health condition.
I love a peanut sauce in a stir fry! This one is definitely going on the list of what to make.
Peanut satay chicken is so, so good! I haven’t had it in a while, so definitely looking forward to trying this out! :]
Chicken satay is one of my favorites, this looks fabulous!
Mmm — though I’ve been making a lot of stir fry dishes, I’ve really ignored the world of peanut sauces… which is silly because my kids LOVE peanut butter! Time to remedy this…
This peanut chicken dish does sound really tasty. Chicken and peanut combine so well and adding lots of vegetables to the stirfry makes the dish complete. Perfect for some different flavour than usual.
I love when a dish offers so much flavor while being super easy to make. It’s a total win!
This looks delicious and so easy to make!
YUM! What an easy and flavorful dish. So much better than takeout. And the sauce is spot on!
Oh that satay sauce sounds good, I must try it. Thanks for sharing.
Homemade always healthy, tasty as we have control of the spices and the other ingredients we use. And this Satay chicken process is easy and simple. I made it and we loved it.