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Thai Pumpkin Satay

  • 10servings
  • 70minutes
  • 150calories

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1 cup LIBBY'S 100% Pure Pumpkin

  2. 2/3 cup milk

  3. 1/3 cup creamy or chunky peanut butter

  4. 2 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. 1/4 teaspoon salt

  11. 1/8 teaspoon to 1/4 teaspoon cayenne pepper

  12. 4 boneless, skinless chicken breast halves, cut into 1-inch pieces

  13. 2 large red bell peppers, cut into 1-inch pieces

  14. 2 bunches green onions, cut into 1-inch pieces (white parts only)

  15. 30 (4-inch) skewers

Instructions Jump to Ingredients ↑

  1. Place pumpkin, milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar, salt and cayenne pepper in blender or food processor; cover. Blend until smooth. Combine 1/2 cup pumpkin mixture and chicken in medium bowl; cover. Marinate in refrigerator, stirring occasionally, for 1 hour.

  2. Alternately thread chicken, bell peppers and green onion pieces onto skewers. Discard any remaining marinade. Grill or broil, turning once, for 10 minutes, or until chicken is no longer pink. Heat remaining pumpkin mixture; serve with satay.

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