You need this ‘5-ingredients satay chicken stir-fry’ recipe in your weeknight repertoire! It is very flavourful and takes under 30 minutes from start to finish. Perfect for those nights when you contemplate getting a take-out.

As much as I enjoy cooking at home, meal preparation after work can be a real struggle! There were days when all I want to do after work  is to lay on a couch in my pajamas watching Netflix and getting take-out.

Who else feels the same way?

Maybe this is not the type of confession I should make to you after all I am writing a food blog on fuss free cooking?

Don’t get me wrong, I don’t have anything against getting take-out. I choose to see take-out as a treat instead of a necessity.

In this moment of “weakness”, ready made paste and sauces seemed like a rosy option from reaching for the takeaway menu.

As a continuation of my last post which was on how to make your own satay paste with only 3 ingredients, this post is to show you how I put the satay paste into good use. It has been quite a hit in my household for it makes my weeknight stir-fry looks like a million bucks (in my head anyway) and my beloved has finished every last drop of sauce on his plate!

PrintSatay Chicken Stir-Fry – Only 5 Ingredients

Feed 2 – 3 people


  • 1 small brown onion, chopped
  • 500g /18oz chicken thigh fillets, cut into bite size
  • 2 – 3 Tbsps satay paste – to taste
  • 1 red capsicum (about 200g/7oz), deseeded and cut into bite size pieces
  • 1/4 cup coconut milk
  • Garnish (optional):

  • Coriander, chopped
  • Fresh chill, thinly sliced
  • Lime wedges


  1. In a 26cm (10-inched) non-stick pan, add cooking oil. When the oil is hot, add chopped brown onion and cook until slightly brown on the edges and translucent.
  2. Add chicken pieces and stir to mix with the onion. Brown chicken on both sides over medium heat.
  3. Turn the heat to low and add satay paste. Stir to mix with the chicken mixture for about 10 seconds.
  4. Add capsicum and stir to mix with the pan mixture. Cook for a further 10 seconds.
  5. Stir in the coconut milk and cook over low-medium heat until the sauce is bubbling and thickened. Check for taste. Add salt if required.
  6. It is optional but you can garnish with chopped coriander, fresh chilli and/or lime wedges just before serving. Serve immediately with rice.

3.1 for more delicious recipes.


More 30-Minute Meal Ideas:

Grilled Salmon Fillets with Wasabi & Lemon Cream Sauce

Tofu, Bok Choy & Broccolini Noodles with Soy-Maple-Sesame Sauce

5 Ingredients Honey Soy Chicken (A Gluten Free Recipe)

Garlic & Ginger Soy Caramelised Steak

Curry Quinoa Fried “Rice”

Easy Broccoli & Egg Fried Rice

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