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Thai Pumpkin Satay

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  Solid pack pumpkin 1 Cup (16 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Creamy peanut butter/Chunky peanut butter 1⁄3 Cup (5.33 tbs)
  Chopped green onions 1⁄3 Cup (5.33 tbs) (About 4 Pieces)
  Garlic 2 Clove (10 gm), peeled
  Chopped fresh cilantro 2 Tablespoon
  Lime juice 2 Tablespoon
  Soy sauce 1 Tablespoon
  Granulated sugar 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Boneless, skinless chicken breast halves 1 Pound, cut into pieces (About 4 Pieces)
  Red bell pepper 2 Cup (32 tbs), cut into 1-inch pieces (1 Large Piece)
  Green onions/White parts only 2 Bunch (200 gm), cut into 1-inch pieces

COMBINE pumpkin, milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar, salt and cayenne pepper in food processor or blender container.
Cover; blend thoroughly.
Combine 1/2 cup pumpkin mixture with chicken in medium bowl to marinate; cover.
Chill for 1 hour.
THREAD chicken, bell pepper and green onion pieces alternately on thirty 4-inch skewers.
Discard any remaining marinade.
Broil 4 to 6 inches away from heat source or grill, turning once halfway through cooking time, for 10 minutes or until chicken is no longer pink in center.
Heat remaining pumpkin mixture.

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