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Thai Pumpkin Chicken Satay

Thai Pumpkin Chicken Satay

The ultimate comfort food, Thai Pumpkin Chicken Satay combines tender chicken skewers with a creamy pumpkin sauce that’s both savory and sweet. This easy weeknight dinner is sure to impress your family and friends. Make it tonight for a delightful culinary experience!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Dinner
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pumpkin puree
  • ⅔ cup evaporated milk
  • ⅓ cup peanut butter
  • 2 whole green onions
  • 2 medium garlic cloves
  • 2 tablespoons cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • ¼ teaspoon cayenne pepper
  • 1 pound chicken breasts
  • 2 large red bell peppers
  • 2 bunches green onions
  • 30 wooden skewers soaked in water for 30 minutes

Equipment

  • Food Processor
  • Blender
  • Peeler
  • Wooden Spoon
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Place the pumpkin, evaporated milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar, and cayenne pepper in a blender or food processor; cover. Blend until smooth.
  2. In a medium bowl, combine ½ cup of the pumpkin mixture with the chicken; cover. Reserve the remaining pumpkin mixture. Marinate the chicken in the refrigerator, stirring occasionally, for 1 hour.
  3. Take chicken pieces out of their marinade, and alternately thread the chicken, bell peppers, and green onion pieces onto skewers.
  4. Preheat the grill or broiler. Grill or broil, turning once, for 10 minutes or until the chicken is no longer pink. Heat the remaining pumpkin mixture; serve with satay for dipping.

Notes

  • WW points: A serving includes 3 skewers with sauce.
  • Gluten-free: Use brands of soy sauce and peanut butter that are known to be GF.