- Recipes Home
- Interest Groups
Thai Pumpkin Satay Recipe
|Solid pack pumpkin||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Creamy peanut butter/Chunky peanut butter||1⁄3 Cup (5.33 tbs)|
|Chopped green onions||1⁄3 Cup (5.33 tbs) (About 4 Pieces)|
|Garlic||2 Clove (10 gm), peeled|
|Chopped fresh cilantro||2 Tablespoon|
|Lime juice||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Granulated sugar||2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Boneless, skinless chicken breast halves||1 Pound, cut into pieces (About 4 Pieces)|
|Red bell pepper||2 Cup (32 tbs), cut into 1-inch pieces (1 Large Piece)|
|Green onions/White parts only||2 Bunch (200 gm), cut into 1-inch pieces|
Serving size: Complete recipe
Calories 1351 Calories from Fat 443
% Daily Value*
Total Fat 51 g78.2%
Saturated Fat 10.2 g50.9%
Trans Fat 0.1 g
Cholesterol 270.6 mg
Sodium 2016.3 mg84%
Total Carbohydrates 98 g32.6%
Dietary Fiber 29.6 g118.5%
Sugars 49.4 g
Protein 139 g277.8%
Vitamin A 1214.9% Vitamin C 896.1%
Calcium 42.8% Iron 78.7%
*Based on a 2000 Calorie diet
Cover; blend thoroughly.
Combine 1/2 cup pumpkin mixture with chicken in medium bowl to marinate; cover.
Chill for 1 hour.
THREAD chicken, bell pepper and green onion pieces alternately on thirty 4-inch skewers.
Discard any remaining marinade.
Broil 4 to 6 inches away from heat source or grill, turning once halfway through cooking time, for 10 minutes or until chicken is no longer pink in center.
Heat remaining pumpkin mixture.