Thai Pumpkin Satay Recipe

Name: Thai Pumpkin Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup canned pumpkin puree; 2/3 cup milk; 1/3 cup peanut butter; 2 green onions, chopped; 2 garlic cloves, peeled; 2 tablespoons chopped fresh cilantro; 2 tablespoons lime juice; 1 tablespoon soy sauce; 2 teaspoons granulated sugar; 1/4 teaspoon salt; 1/4 cayenne; 4 boneless skinless chicken breast halves, 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

Servings: persons

1 cup canned pumpkin puree
2/3 cup milk
1/3 cup peanut butter
2 green onions, chopped
2 garlic cloves, peeled
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon soy sauce
2 teaspoons granulated sugar
1/4 teaspoon salt
1/4 cayenne
4 boneless skinless chicken breast halves, 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

1
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
Blend until smooth.
3
Combine 1/2 cup pumpkin mixture and chicken in medium bowl; cover.
4
Marinate in refrigerator, stirring occasionally, for 1 hour.
5
Alternately thread chicken, bell peppers and green onion pieces onto skewers.
6
Discard any remaining marinade.
7
Grill or broil, turning once, for 10 minutes, or until chicken is no longer pink.
8
Heat remaining pumpkin mixture; serve with satay.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup canned pumpkin puree, 2/3 cup milk, 1/3 cup peanut butter, 2 green onions, chopped, and more.

Yes, Thai Pumpkin Satay falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Pumpkin Satay

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