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Thai Chicken Satay with Peanut-Pumpkin Sauce
 Makes 10 servings (3 skewers per person)
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 30 (4-inch) 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.
 INGREDIENTS
• 1 cup Libby's 100% Pure Pumpkin
• 2/3 cup (5 fluid-ounce can) Nestle
Carnation Evaporated Milk
• 1/3 cup creamy or chunky peanut butter
• 2 green onions, chopped
• 2 cloves garlic, peeled
• 2 Tbs chopped fresh cilantro
• 2 Tbs lime juice
• 1 Tbs soy sauce
What you smoke,
• 2 tsp granulated sugar
• 1/8 to 1/4 tsp 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)
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your family breathes
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