Thai Pumpkin Satay Recipe
Are you looking for a Thai Pumpkin Satay recipe that gives a tasty twist to your meal? Whenever I have Thai friends visiting, I always prepare Thai Pumpkin Satay which is the most savored dish of their cuisine. Use the freshest of Chicken available to get the most amazing Thai Pumpkin Satay. This Thai Pumpkin Satay is so tasty that I cannot resist serving it as a Side Dish often. Treat your family to this Thai Pumpkin Satay and they are going to adore you for it.
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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