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Thai Pumpkin Satay

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Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Ingredient: 
Pumpkin
Interest: 
Everyday

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