Thai Pumpkin Satay
|Solid pack pumpkin||1 Cup (16 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Peanut butter||1⁄3 Cup (5.33 tbs)|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm)|
|Cilantro||2 Tablespoon, chopped|
|Lime juice||2 Tablespoon|
|Granulated sugar||2 Teaspoon|
|Soy sauce||1 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Boneless skinless chicken breast halves||1 Pound, cut into strips|
|Red bell pepper||1 Medium, cut into 1 inch pieces|
|Green onions||1 Bunch (100 gm), cut into 1-inch pieces (White Part Only)|
|Hot cooked rice||1 Cup (16 tbs)|
COMBINE pumpkin, milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, sugar, soy sauce, salt and cayenne pepper in blender or food processor; blend thoroughly.
Combine 1/2 cup satay sauce with chicken in medium bowl; cover.
Refrigerate 1 hour.
Remove chicken from marinade; discard marinade.
PLACE chicken, red pepper and green onion pieces alternately on skewers.
Broil or barbecue 10 minutes or until chicken is no longer pink in center, turning once halfway through cooking.