It’s fun to take a traditional recipe and use the same components and flavors to turn it into a completely different form of itself. Like hamburger pizza or taco soup. Or even cake pops. My mom and I have been making this Chicken Satay Stew together for about 10 years. I don’t remember where the original recipe came from, but I do know that it’s been adjusted and altered throughout the years so that we both agreed that this final version is pretty much the best we’ve ever made.
Chicken Satay Stew
(Yield: 6 to 8 servings)
1 to 1 1/2 lb boneless, skinless chicken breasts, cubed
1 TB olive oil
4 cloves garlic, minced
1 TB fresh grated ginger or 1/2 tsp dry ginger powder
1/2 tsp to 2 tsp crushed red pepper flakes (depending on how spicy you like it)
2 medium onions, chopped
4 large carrots, chopped
4 large stalks celery, chopped
2 c unsweetened pumpkin puree
1/2 c mango nectar
1/2 c lemon juice
2/3 c smooth peanut butter
2 c chicken stock
1 to 2 TB rice vinegar (depending on how tangy you like it)
1/2 c heavy cream
1 TB cornstarch
1/2 c minced fresh cilantro or parsley, plus more for garnish if desired
Salt and pepper
Peanuts, chopped (optional, for garnish)
In a large pot, heat the oil over medium-high heat; add the chicken and cook until you don’t see any pink (about 5 minutes). Add the garlic, ginger, and pepper flakes and sauté 2 minutes. Add the onion, carrot, celery, pumpkin, mango nectar, lemon juice, peanut butter, chicken stock, and 2 c of water. Cover the pot, bring it up to a simmer, then turn the heat down and let it simmer about 30 minutes (stirring occasionally), until the veggies are tender and the chicken is cooked through.
Dissolve the cornstarch in the cream. Stir the vinegar into the stew, then stir in the cream mixture; simmer uncovered about 5 minutes, until the stew is thickened. Turn off the heat and stir in the parsley. Season to taste with salt and pepper.
Serve the stew garnished with chopped peanuts and parsley. You can serve this stew alongside jasmine rice, if desired.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Emily says
March 4, 2010 at 4:49 pmThis looks really good… and it has celery in it, which always makes Matthew happy! I will add this to my meal planning in the upcoming weeks!
Holly says
March 4, 2010 at 5:47 pmfaith…this idea is GENIUS! i love love love chicken satay, and i can only imagine this soup is even better! lots of love to you lady!
Reeni says
March 4, 2010 at 6:44 pmI was thinking the same thing as Holly – genius! I love chicken satay – to have those same flavors in a soup sounds amazing. I will be making this for sure!
Veronica M. says
March 4, 2010 at 10:05 pmI totally know what you mean! Except I tend to focus more on dessert combos like the cake pops you mentioned, or cinnamon roll sugar cookies, or cinnabon popcorn. Awesomeness. I don’t even know what a satay is, that’s how “regular food”-ignorant I am! I’m pretty pro in the baking department, but pretty clueless with regular food. I’m new to spreading my wings in that area. Anyway, this looks fabulous!!! Girl, you must have some awesome lighting in your living space b/c your pics are always perfect.
Nutmeg Nanny says
March 4, 2010 at 10:16 pmI love chicken satay…but in soup form it sounds even better! I can’t wait to make this…yum!
Joanne says
March 5, 2010 at 5:08 amI absolutely adore chicken satay! (Hello peanut butter sauce). This sounds like a delicious stew. You guys are geniuses. Seriously. I am going to have to make this. Soon. I need to get my PB fix.
Nicole, RD says
March 5, 2010 at 6:46 amYUMMM! Peanut butter…ginger…nom nom nom! Where would I find mango nectar?? Whole Foods?? Sounds delicious!
P.S. Did you see that you most closely guessed my calories burned gardening?? Send me your address if you’d like that Chobani coupon!
Have a great weekend, Faith!
5 Star Foodie says
March 5, 2010 at 7:35 amChicken satay stew is an excellent idea, fantastic flavors!
Dorothy says
March 5, 2010 at 7:36 amMmmm…that sounds delicious! It would be the perfect recipe for me to use up my remaining stock of canned pumpkin I hoarded during ‘the great pumpkin shortage.’
Krista says
March 5, 2010 at 7:46 amOh, I love the addition of mango nectar! I bet this dish is bursting with flavour.
marla {family fresh cooking} says
March 5, 2010 at 10:48 amPeanut Butter, Pumpkin and Cream….all together in one meal. I love this idea. I have never tried this combo and I know I would love it. A full meal in one bowl. Got any left for us??
grace says
March 5, 2010 at 2:08 pmhow clever! one of the most enticing things about this is the peanut crumbles on top–what a great contrast in textures! the pumpkin and mango nectar are also pretty intriguing components. this one’s definitely worth a try–thanks, faith!
Karyn Bernard (French Charming) says
March 5, 2010 at 2:53 pmOh Faith…aren’t you clever! Love your twist to this delightful stew!
Now…don’t drop your cookbook but I FINALLY got your tote in the mail and I put in a little something extra in for being so patience and for still being my friend after my ridiculous tardiness!
Love to you Sweet Friend, enjoy your weekend!!
Hugs,
Karyn
admin says
March 5, 2010 at 4:01 pmThank you all for your sweet comments…if you like chicken satay, you should really give this stew a try! ;)
Nicole – I find mango nectar in the international aisle at my regular grocery store, but I bet you could find it at WF also. I can’t believe I won, thank you so much!!!
Karyn – You are so incredibly sweet! I can’t wait to see that gorgeous tote!
Erica says
March 5, 2010 at 5:34 pmThe flavors are amazing,Faith!Looks so comforting and delicious!!
Andrea @ CanYouStayForDinner.com says
March 5, 2010 at 6:44 pmmmmm I love chicken satay so this dish sounds perfect! I love your photography so much, I want to pick every food item off the screen and devour it!
Ameena says
March 5, 2010 at 8:47 pmWhen I ate meat I used to love chicken satay…this looks fabulous and your pictures are amazing as always. You are so talented Faith!
Lorraine @ Not Quite Nigella says
March 5, 2010 at 11:41 pmThanks for sharing this recipe Faith! I’m keeping this in my pocket for the Winter coming up. I can imagine making a big batch of this and having it for lunch! :D
sugar plum says
March 6, 2010 at 2:00 amBookmarked for u dinner soon….a mother duo team always rocks i say and here u proved it too….
amazing stew Faith and i love that u put this one up…a eliciousness pot of PB goodness and sprinkling of loads else….
happy weekend n cheers…
Barbara says
March 6, 2010 at 4:48 amWow. Chicken satay in soup form. Love it, Faith. You and your mom have cooked up a real winner!
Velva says
March 6, 2010 at 8:51 amYou took the great flavors of satay and turned it into a great stew. This is a great recipe.
Katya says
March 6, 2010 at 6:32 pmThat looks delicious, anything with peanut butter has to be of course.
Thanks for commenting on my blog by the way!
tasteofbeirut says
March 6, 2010 at 9:03 pmFaith
This is by far the most original stew I have seen! Pumpkin and cream plus peanut butter! Wow! Now I have to dare try it! It looks really inviting I have to say!
Jen says
March 7, 2010 at 8:43 amWhat a great twist on chicken satay! Your presentation of the stew is amazing!
Lucy says
March 7, 2010 at 1:46 pmOoh a genius idea of a soup! That bowl looks just perfect for curling up under a blanket with when it is cold outside – delicious.
Barbara Bakes says
March 7, 2010 at 9:11 pmThis is the first Chicken Satay Stew recipe I’ve seen. What a yummy idea!
Mimi says
March 7, 2010 at 11:42 pmI love chicken satay. This stew is a great idea. Lots of great flavors.
Mimi
Rosa says
March 8, 2010 at 5:51 amA great flavor for a stew! I love Satay, so this soup would be for me!
Cheers,
Rosa
MaryMoh says
March 8, 2010 at 10:56 amI love satay but never had it in a stew. Looks very delicious.
Anh says
March 8, 2010 at 5:08 pmSatay stew! Yum! This would be really handy for a cold winter day!
Melissa Peterman says
March 17, 2010 at 12:21 pmSo lovely, warm and comforting! You have my stomach growling!