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Thai Pumpkin Satay Recipe
|Solid pack pumpkin||1 Cup (16 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Peanut butter||1⁄3 Cup (5.33 tbs)|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm)|
|Cilantro||2 Tablespoon, chopped|
|Lime juice||2 Tablespoon|
|Granulated sugar||2 Teaspoon|
|Soy sauce||1 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Boneless skinless chicken breast halves||1 Pound, cut into strips|
|Red bell pepper||1 Medium, cut into 1 inch pieces|
|Green onions||1 Bunch (100 gm), cut into 1-inch pieces (White Part Only)|
|Hot cooked rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1592 Calories from Fat 469
% Daily Value*
Total Fat 55 g84.9%
Saturated Fat 13.1 g65.4%
Trans Fat 0.1 g
Cholesterol 278.1 mg
Sodium 2134.8 mg89%
Total Carbohydrates 140 g46.7%
Dietary Fiber 22.6 g90.4%
Sugars 41.6 g
Protein 142 g284.9%
Vitamin A 1029% Vitamin C 454.9%
Calcium 49.2% Iron 90.5%
*Based on a 2000 Calorie diet
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.