Thai Chicken Satay with Peanut-Pumpkin Sauce

Thai Chicken Satay with Peanut-Pumpkin Sauce
Makes:
10
servings (3 skewers per person)
Prep Time:
15
minutes
Total Time:
85
minutes
based on 24 reviews
Thai Chicken Satay with Peanut-Pumpkin Sauce features skewered morsels of succulent grilled chicken served with a zippy peanut-pumpkin sauce. Great for a taste-tempting appetizer or main dish.

In this recipe:

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Ingredients:

  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/3 cup creamy or chunky peanut butter
  • 2 green onions, chopped
  • 2 cloves garlic, peeled
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 2 teaspoons granulated sugar
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 lb. boneless, skinless chicken breast meat, 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

Directions:

PLACE pumpkin, evaporated milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar and cayenne pepper in blender or food processor; cover. Blend until smooth. Combine 1/2 cup pumpkin mixture and chicken in medium bowl; cover. Reserve remaining pumpkin mixture. Marinate chicken in refrigerator, stirring occasionally, for 1 hour.

ALTERNATELY thread chicken, bell peppers and green onion pieces onto skewers. Discard any remaining marinade.

PREHEAT grill or broiler.

GRILL or broil, turning once, for 10 minutes or until chicken is no longer pink. Heat remaining pumpkin mixture; serve with satay.

NOTE: If using wooden skewers, soak in water for 30 minutes before threading.


Reviews:

Review This Recipe

Thai Pumpkin Satay

 Star(s)

Karen Sizemore from Concho, AZ

This was simple to put together and very good! I used this in a stir fry instead of kabobs, but it was delicious. I will make this again.

Read More Reviews

Review This Recipe
  •  Star(s)

    Pumpkin Perfect

    angie leggett from HAZLEHURST, GA

    This has to be the most Savory / filling dish ever. we probally could have cut the dipping ingredients in half. We had some to throw away. We served w/ brussel sprouts and grilled Zucchni. Every one I told about the recipe turned their nose up at it....They have no idea what they are missing.

  •  Star(s)

    Thai Pumpkin Satay

    BRUCE BRUCE from WARREN, RI

    This is an excellent way to use pumpkin. I've grown up with rarely eating pumpkin in anything except at Thanksgiving and Christmas. This recipe makes a appetizing and yet healthy addition to the diet.

  •  Star(s)

    a change of pace

    Linda Weir from LANCASTER, PA

    This recipe caught my notice because my husband loves pumpkin so I'm always on the alert for different ways to use it. The non-traditional use of pumpkin especially appealed to me. The results were delicious - the pumpkin satay will definately be making a return appearance.

  •  Star(s)

    interesting

    Rebecca Gray from Oswego, KS

    This was a very interesting recipe. My husband kinda looked at me like I was nuts, but he changed his mind. turned out pretty good.

  •  Star(s)

    Tia Pumpkin Satay

    Phyllis Wiedner from HIGHLAND, IL

    Great recipe. Yummy!!!!!, Tasty!!!!! Delicious!!!!!

  •  Star(s)

    Pumpkin is good!!!

    Nancy Lopez from Parkersburg, WV

    I'm really not much of a pumpkin eater, but this recipe was good. I think I'll be eating a little bit more pumpkin now..

  •  Star(s)

    Thai Pumpkin Statay

    Dianne Cutler from Anderson, TX

    My husband & I both really enjoy eating pumpkin. We enjoy it made different ways. We will more than likely have it at least once a week.

  •  Star(s)

    W. Hays

    Wendy Hays from FLUSHING, MI

    I was a little skeptical at first but I'm glad I made it. It was a big hit and very good.

  •  Star(s)

    Thai Pumpkin Satay

    Vicky Hearron from CORPUS CHRISTI, TX

    A very good healthy source of protein and very tasting. My family loves it!

  •  Star(s)

    Thai Pumpkin Satay

    Michelle Gibbs from Jamestown, RI

    I made this recipe for my husband and it was a huge success. He loved the satay so much that he even put in on his rice! I will be making this one again!

  •  Star(s)

    Yummy!

    jessica milkwick from Cedartown, GA

    I am a pumpkin fantic! This recipe is one I will use over and over! My husband really enjoyed this dip!

  •  Star(s)

    Thai Pumpkin Satay

    Karen Sizemore from Concho, AZ

    This was simple to put together and very good! I used this in a stir fry instead of kabobs, but it was delicious. I will make this again.

  •  Star(s)

    Great Appetizer or Meal!

    Jan Wilkins from BLYTHEVILLE, AR

    My husband's boss is somewhat of a "healthy eater" and they do not eat a lot of the foods I cook {Southern style~FRIED}; however, we all enjoyed this out on the Patio as an appetizer when they came for cocktails. Thank you.

  •  Star(s)

    Easy Cooking at its best!

    Ellen Lee from Bellevue, WA

    My boyfriend and I really enjoyed the creamy, nutty sauce of this recipe. After I made the skewers, I had marinaded chicken left over. So I stir-fried it in a frying pan after adding some onions and bell peppers and served it with rice. It was a great hearty meal created in no time!

  •  Star(s)

    Excellent base

    Melissa from Orlando, FL

    I don't have a grill, so I prepared the ingredients as directed and then stir fried it in a wok. It came out very tasty, but I like even more spice so I will add more next time. I think the sauce has a great texture with the pumpkin and could be adapted for many recipes.

  •  Star(s)

    thai pumpkin satay

    Gill Holter-Hovind from Fetsund, LA

    What an excellent and healthy way to get kids eating a variety of foodgroups without even thinking about it. We threaded pineapple chunks on to the kababs instead of onion to make it even more child-friendly.

  •  Star(s)

    thai pumpkin satay

    Muriel Olsen from SCOTCH CREEK, BC

    This was so easy..no cooking required. I did add a little thai chili sauce to spice it up a little and everyone loved it. Definitely will make it again.

  •  Star(s)

    Thai Pumpkin Satay

    dorothy Reader from LAS VEGAS, NV

    Incrediable fast and easy to prepare.

  •  Star(s)

    Thai Pumpkin Satay

    Carole Finney from HARRISVILLE, OH

    I shied away from this receipe, until I tasted peanut sauce at a Chinese restaurant. This has pumpkin added and it is better. I like it over chicken and rice.

  •  Star(s)

    Yum

    Carine Nadel from LAGUNA HILLS, CA

    My family loves Thai food, so this was not only a natural to try, but a definite hit to serve!

  •  Star(s)

    healthy, and flavorful

    roberta braval from TUCSON, AZ

    A good healthy source of protein, and tastes just like the restaurant dish. spicy, and flavorful.

  •  Star(s)

    GOTCHA

    DA ORLOSKI from MENTOR, OH

    MY FAMILY IS A GROUP OF PICKY EATERS BUT THEY ALL GAVE ME A THUMBS UP ON THIS RECIPE. THEY WERE SURE THEY WOULDN'T LIKE IT BUT AFTER THE FIRST BITE...GOTCHA!

  •  Star(s)

    Thai Pumpkin Satay

    dave wilder from boone, NC

    Due to a ill-timed thunderstorm, we decided to bake this dish instead of grilling it. I placed all of the ingredients and the marinade in a glass baking dish at 350 for 45 minutes. Served over rice, it was wonderful.

  •  Star(s)

    Thai Pumpkin Satay

    Bonnie Harris from Bluffton, IN

    What a wonderful differant meal I served this with rice, steamed in chicken broth with a touch of cummin. For dessert I had a pineapple cream pie, with a homemaid cinnamon infused whipping cream.Thank you for this wonderful site...

Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

  • Calories: 150
  • Calories from Fat: 60
  • Total Fat: 6g (10% of DV)
  • Saturated Fat: 1.5g (9% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 190mg (8% of DV)
  • Carbohydrates: 9g (3% of DV)
  • Dietary Fiber: 2g (10% of DV)
  • Sugars: 5g
  • Protein: 15g
  • Vitamin A: 80% of DV
  • Vitamin C: 110% of DV
  • Calcium: 6% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Thai Chicken Satay with Peanut-Pumpkin Sauce

Ingredients

  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/3 cup creamy or chunky peanut butter
  • 2 green onions, chopped
  • 2 cloves garlic, peeled
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 2 teaspoons granulated sugar
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 lb. boneless, skinless chicken breast meat, 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

 

Directions

PLACE pumpkin, evaporated milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar and cayenne pepper in blender or food processor; cover. Blend until smooth. Combine 1/2 cup pumpkin mixture and chicken in medium bowl; cover. Reserve remaining pumpkin mixture. Marinate chicken in refrigerator, stirring occasionally, for 1 hour.

ALTERNATELY thread chicken, bell peppers and green onion pieces onto skewers. Discard any remaining marinade.

PREHEAT grill or broiler.

GRILL or broil, turning once, for 10 minutes or until chicken is no longer pink. Heat remaining pumpkin mixture; serve with satay.

NOTE: If using wooden skewers, soak in water for 30 minutes before threading.

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