Thai Pumpkin Satay Recipe
Ingredients
| Solid pack pumpkin | 1 Cup (16 tbs) | |
| Milk | 2/3 Cup (16 tbs) | |
| Peanut butter | 1/3 Cup (16 tbs) | |
| 1/3 cup chopped green onions | ||
| Garlic | 2 Clove (5gm) | |
| Cilantro | 2 Tablespoon, chopped | |
| Lime juice | 2 Tablespoon | |
| Granulated Sugar | 2 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Boneless, skinless chicken breast halves | 1 pound, cut into strips | |
| Red bell pepper | 1 Medium, cut into pieces | |
| 1 bunch green onions, cut into 1-inch pieces, white part only | ||
| Hot cooked rice | ||
Directions
COMBINE pumpkin, milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, sugar, soy sauce, salt and cayenne pepper in blender or food processor; blend thoroughly.
Combine 1/2 cup satay sauce with chicken in medium bowl; cover.
Refrigerate 1 hour.
Remove chicken from marinade; discard marinade.
PLACE chicken, red pepper and green onion pieces alternately on skewers.
Broil or barbecue 10 minutes or until chicken is no longer pink in center, turning once halfway through cooking.
Combine 1/2 cup satay sauce with chicken in medium bowl; cover.
Refrigerate 1 hour.
Remove chicken from marinade; discard marinade.
PLACE chicken, red pepper and green onion pieces alternately on skewers.
Broil or barbecue 10 minutes or until chicken is no longer pink in center, turning once halfway through cooking.
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