Thai pumpkin satay

Yield: 4 Servings

Measure Ingredient
1 cup Solid pack canned pumpkin
⅔ cup Milk
⅓ cup Peanut butter; low fat okay
⅓ cup Green onion; chopped
2 cloves Garlic
2 tablespoons Cilantro; chopped
2 tablespoons Fresh lime juice
2 teaspoons Sugar
1 tablespoon Soy sauce
¼ teaspoon Salt
⅛ teaspoon To 1/4 tsp cayenne
1 pounds Boneless, skinless chicken breasts (about 4), cut into 1/2" strips
1 medium Red bell pepper; cut into 1" chunks
1 bunch Green oninos; cut into 1" pieces, white part only
Hot cooked rice
1 hr.

For satay sauce, blend pumpkin, milk, peanut butter, green onion, garlic, cilantro, lime juice, sugar, soy sauce, salt, and cayenne in blender or food processor. Combine ½ cup of sauce with chicken strips in med. bowl; cover with plastic wrap (not foil); refrigerate Place chicken, red pepper, and onion alternately on skewers. Broil or grill 10 mins. or until chicken is no longer pink, turning once halfway through.

Serve over rice with remaining satay sauce.

Source: Nestle (St. Pete Times, 10/27/94) :: MM by Sue Woodward Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 3, 1998

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