Thai Pumpkin Chicken Satay Recipes

THAI PUMPKIN SATAY

Steps:

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

THAI CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
• Trim off any excess fat and tendons from chicken.
• Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish.
• Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
• Cover dish with plastic and refrigerate for at least 2 hours.
• Sauce: Heat oil in a small pan.
• Add onion flakes and cook over a low heat for 15 to 30 seconds.
• Add remaining ingredients, mix well, and cook until heated through.
• Set aside sauce to await the chicken.
• Drain the chicken (save the marinade).
• Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
• Serve with the peanut sauce while hot.