Ingredients
-
1
-
2/3
-
1/3
-
2
-
2
-
2
-
2
-
1
-
2
-
1/4
-
-
4
-
2
-
2
-
30
Directions
Thai Pumpkin Satay, This recipe is from the Libby’s corporation , I came across this recipe through the random recipe link at the bottom of each page I’ve chosen to give comments instead of a rating for this recipe as it was difficult for me to choose between a 3 or a 4 star review I did not add the red peppers or green onions to the satay sticks but instead served them in a traditional style using only the chicken We found the marinade/satay sauce to be a bit bland, despite all the seasonings It was a bit of a strange mix with between the pumpkin and peanutbutter – they both seemed to overtake eachother, so you coudn’t really taste either of the flavors I think there is a good chance I will try this recipe again adding a few other ingredients – just what I’m not sure of off the top of my head Thank you for posting this recipe and I am happy to have stumbled apon it
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Steps
|
1
Done
|
Place Pumpkin, Milk, Peanut Butter, Chopped Green Onions, Garlic, Cilantro, Lime Juice, Soy Sauce, Sugar, Salt and Cayenne Pepper in Blender or Food Processor; Cover. |
|
2
Done
|
Blend Until Smooth. |
|
3
Done
|
Combine 1/2 Cup Pumpkin Mixture and Chicken in Medium Bowl; Cover. |
|
4
Done
|
Marinate in Refrigerator, Stirring Occasionally, For 1 Hour. |
|
5
Done
|
Alternately Thread Chicken, Bell Peppers and Green Onion Pieces Onto Skewers. |
|
6
Done
|
Discard Any Remaining Marinade. |
|
7
Done
|
Grill or Broil, Turning Once, For 10 Minutes, or Until Chicken Is No Longer Pink. |
|
8
Done
|
Heat Remaining Pumpkin Mixture; Serve With Satay. |
