Try this Thai Pumpkin Satay recipe, or contribute your own.
Suggest a better descriptionFor satay sauce, blend pumpkin, milk, peanut butter, green onion, garlic, cilantro, lime juice, sugar, soy sauce, salt, and cayenne in blender or food processor. Combine 1/2 cup of sauce with chicken strips in med. bowl; cover with plastic wrap (not foil); refrigerate 1 hr. Place chicken, red pepper, and onion alternately on skewers. Broil or grill 10 mins. or until chicken is no longer pink, turning once halfway through. Serve over rice with remaining satay sauce. Source: Nestle (St. Pete Times, 10/27/94) :: MM by Sue Woodward Posted to MM-Recipes Digest by "Robert Ellis"
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 188 | ||
Calories from Fat: 35 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 79.2mg | 24 % | |
Sodium 156.8mg | 5 % | |
Potassium 415.7mg | 11 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 10.9g | ||
Protein 25.2g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
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