Thai pumpkin satay
4 Servings
Ingredients
| Quantity | 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. | |
Directions
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