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RECIPES:
MAIN DISHES-
POULTRY:
Thai- Pumpkin Chicken
Satay
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Thai-
Pumpkin Chicken Satay |
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Grilled Chicken
with a peanut-pumpkin sauce...
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1
cup |
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canned pure pumpkin puree |
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2/3
cup |
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evaporated milk |
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1/3
cup |
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creamy or chunky peanut butter |
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2
whole |
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green onions, chopped |
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2
cloves |
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garlic, peeled |
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2
Tbs |
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chopped fresh cilantro |
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2
Tbs |
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fresh lime juice |
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1
Tbs |
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soy
sauce |
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2
tsp |
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granulated sugar |
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1/8
to ¼ tsp |
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cayenne pepper |
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1
lb |
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boneless, skinless chicken breast meat,
cut into 1-inch pieces |
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2
large |
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red
bell peppers, cut into 1-inch pieces |
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2
bunches |
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green onions, cut into 1-inch pieces
(white parts only) |
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Thirty 4-inch |
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skewers (if using wooden skewers, soak
in water for 30 minutes before threaded) |
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1 |
Place
pumpkin, evaporated milk, peanut butter, chopped
green onions, garlic, cilantro, lime juice, soy
sauce, sugar and cayenne pepper in blender or
food processor; cover. Blend until smooth. |
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2 |
Combine ½
cup pumpkin mixture and chicken in medium bowl;
cover. Reserve remaining pumpkin mixture.
Marinate chicken in refrigerator, stirring
occasionally, for 1 hour. |
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3 |
Alternately
thread chicken, bell peppers and green onion
pieces onto skewers. Discard any remaining
marinade. |
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4 |
Preheat
grill or broiler. Grill or broil, turning once,
for 10 minutes or until chicken is no longer
pink. Heat remaining pumpkin mixture; serve with
satay. |
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Servings: 10 |
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Yield: Serv.
Size: 3 skewers per person |
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Recipe Source |
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VeryBestBaking.com |
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