Thai- Pumpkin Chicken Satay

The sauce is a delicious, unique blend of flavors… great for dunking chicken.

Thai- Pumpkin Chicken Satay

Yield: 10 servings (3 skewers per serving)

Prep Time:30 min

Cook Time:10 min


1 cup canned pure pumpkin puree
2/3 cup evaporated milk
1/3 cup creamy or chunky peanut butter
2 whole green onions, chopped
2 cloves garlic, peeled
2 Tablespoons chopped fresh cilantro
2 Tablespoons fresh lime juice
1 Tablespoon soy sauce
2 teaspoons granulated sugar
1/8 to 1/4 teaspoon cayenne pepper
1 pound boneless, skinless chicken breast meat, cut into 1-inch pieces
2 large red bell peppers, cut into 1-inch pieces
2 bunches green onions, cut into 1-inch pieces (white parts only)
30 (4-inch) skewers (if using wooden skewers, soak in water for 30 minutes before threaded)


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.

2. Combine 1/2 cup pumpkin mixture and chicken in medium bowl; cover. Reserve remaining pumpkin mixture. Marinate chicken in refrigerator, stirring occasionally, for 1 hour.

3. Alternately thread chicken, bell peppers and green onion pieces onto skewers. Discard any remaining marinade.

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 for dipping.


Nutritional Information per serving:
Serving size: 3 skewers
Calories per serving: 150
Fat per serving: 6g
Saturated Fat per serving: 2g
Sugar per serving: 6g
Fiber per serving: 2.25g
Protein per serving: 14.75g
Cholesterol per serving: 31mg
Carbohydrates per serving: 9.75g

WW POINTS per serving:
Points Plus Program: 4 Old Points Program: 4

Source: (via VeryBestBaking)

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