I found this recipe on the most excellent An Edible Mosaic blog, where everything is tried and true. Indeed, the flavors in this speak chicken satay, and it looked immediately adaptable to a nondairy format for my liking. This was a winner on every count.
Chicken satay stew
1 – 1 1/2 pounds boneless, skinless chicken breasts, cubed
1 tablespoon olive oil
4 cloves garlic, minced
1 tablespoon freshly grated ginger
1/4 teaspoon (or more, to your spicy liking) crushed red pepper
2 medium onions, chopped
4 large carrots, chopped
4 large stalks celery, chopped
2 cups unsweetened pumpkin puree
1/2 cup mango nectar
1/4 cup lemon juice
2/3 cup smooth peanut butter
2 cups chicken stock
1 tablespoon rice vinegar
1/2 cup coconut milk creamer
1 tablespoon cornstarch
1/2 cup minced fresh cilantro or parsley
salt and pepper
In a large pot, heat the oil over medium-high heat; add the chicken and cook until you don’t see any more pink. Add the garlic, ginger, and pepper flakes, and saute 2 minutes. Add the onion, carrot, celery, pumpkin, mango nectar, lemon juice, peanut butter, chicken stock, and 2 cups of water. Cover the pot and 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 creamer. Stir the vinegar into the stew, then stir in the creamer mixture; simmer uncovered about 5 minutes, until the stew is thickened. Turn off the heat and stir in the parsley or cilantro. Season to taste with salt and pepper. Serve with jasmine rice, if desired. Makes 6 – 8 servings.