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.