Thai Pumpkin Satay

Name: Thai Pumpkin Satay
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 15 serving(s)
Ingredients: 1 cup canned pumpkin puree; 2/3 cup milk; 1/3 cup peanut butter; 2 green onions, chopped; 2 garlic cloves, peeled; 2 tablespoons chopped fresh cilantro; 2 tablespoons lime juice; 1 tablespoon soy sauce; 2 teaspoons granulated sugar; 1/4 teaspoon salt; 1/4 cayenne; 4 boneless skinless chicken breast halves, cut into 1-inch pieces; 2 large red bell peppers, cut into 1-inch pieces; 2 bunches green onions, cut into 1-inch pieces (white parts only); 30 (4 inch) skewers

(1)

Recipe by Mercy

This recipe is from the Libby's corporation.

READY IN: 40mins

SERVES: 15

UNITS: US

INGREDIENTS

Nutrition

1

cup canned pumpkin puree
²⁄₃

cup milk
¹⁄₃

cup peanut butter
2

green onions, chopped
2

garlic cloves, peeled
2

tablespoons chopped fresh cilantro
2

tablespoons lime juice
1

tablespoon soy sauce
2

teaspoons granulated sugar
¹⁄₄

teaspoon salt
1/4 cayenne
4

boneless skinless chicken breast halves, cut into 1-inch pieces
2

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

bunches green onions, cut into 1-inch pieces (white parts only)
30

(4 inch) skewers

DIRECTIONS

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.
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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