Thai Pumpkin Satay Recipe
Ingredients
1 cup Solid Pack Pumpkin
2/3 cup milk
1/3 cup peanut butter
1/3 cup chopped green onions
2 cloves garlic
2 tablespoons chopped cilantro
2 tablespoons lime juice
2 teaspoons granulated sugar
1 tablespoon soy sauce
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1 pound (about 4) boneless skinless chicken breast halves, cut into 5 X 1/2-inch strips
1 medium red bell pepper, cut into 1-inch pieces (1 cup)
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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