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Thai Pumpkin Satay

Submitted by: Mary on 11/30/2003
2432 views
2.43 avg rating
179 votes
 
 
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Ingredients

1 C 100% canned pure pumpkin
2/3 C Heavy cream
1/3 C Crunchy sugar free peanut butter
4 Green onions, chopped
4 Cloves garlic, chopped
4 T Cilantro, chopped
2 T Lime juice
1 T Soy sauce
2 t Splenda granular
1/2 t Salt

1/4 t Cayenne pepper
4 Boneless/skinless chicken breasts, cut into 1 inch pieces
2 Large red bell peppers, cut into 1 inch pieces
2 Bunches green onions, white part only, cut into 1 inch pieces
30 4-inch wooden skewers

Directions

Place pumpkin, cream, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, splenda, salt, and cayenne pepper into blender or food processor, cover. Blend until smooth.



Combine 1/2 cup pumpkin mixture and chicken in medium bowl, cover. Marinate in refrigerator one hour.



Alternately thread chicken, bell peppers, and green onion pieces onto skewers. Discard any of the marinade the chicken was in. Grill or broil turning once for 10 to 12 minutes until chicken is no longer pink. Heat remaining pumpkim mixture and serve with chicken satay.

Additional Information

This can be made as a main dish instead of an appetizer.

Servings

30

Calories

4

Time to prepare

20 minutes

Difficulty

Easy
 

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