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Thai- Pumpkin Chicken Satay

  • 10servings
  • 30minutes

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Source: www.recipegirl.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, H, C, D, E
MineralsZinc, Copper, Chromium, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup canned pure pumpkin puree

  2. 2/3 cup evaporated milk

  3. 1/3 cup creamy or chunky peanut butter

  4. 2 whole green onions, chopped

  5. 2 cloves garlic, peeled

  6. 2 Tablespoons chopped fresh cilantro

  7. 2 Tablespoons fresh lime juice

  8. 1 Tablespoon soy sauce

  9. 2 teaspoons granulated sugar

  10. 1/8 to 1/4 teaspoon cayenne pepper

  11. 1 pound boneless, skinless chicken breast meat, cut into 1-inch pieces

  12. 2 large red bell peppers, cut into 1-inch pieces

  13. 2 bunches green onions, cut into 1-inch pieces (white parts only)

  14. 30 (4-inch) skewers (if using wooden skewers, soak in water for 30 minutes before threaded)

Instructions Jump to Ingredients ↑

  1. Place pumpkin, evaporated milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar and cayenne pepper in blender or food processor; cover. Blend until smooth.

  2. Combine 1/2 cup pumpkin mixture and chicken in medium bowl; cover. Reserve remaining pumpkin mixture. Marinate chicken in refrigerator, stirring occasionally, for 1 hour.

  3. Alternately thread chicken, bell peppers and green onion pieces onto skewers. Discard any remaining marinade.

  4. Preheat grill or broiler. Grill or broil, turning once, for 10 minutes or until chicken is no longer pink. Heat remaining pumpkin mixture; serve with satay for dipping.

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