Pumpkin Thai Chicken

Well I hope you all enjoyed lovely holidays this past week. My Christmas day was peaceful…just what I needed. And now a new year is only a few days away. I’m not sure what 2013 has in store for me, other than taking on a new position at work, lots of dog trials, a Dutch oven competition or two, and plenty of bountiful feasts to blog about. I think that will keep me busy.

One of  my year-end traditions involves a great purge of refrigerator, pantry and closets. That’s what I’m supposed to be doing today instead of perched here in front of the computer. Yep, I’m procrastinating. Sort of. I did find a way to use some leftover canned pumpkin, part of which was used to bake my favorite Upside-Down Cranberry Rumpkin Skillet Cake for a holiday potluck. Since I overdosed on sweets over the holidays, I decided to make something savory with my pumpkin.

I love Thai food and found a way to incorporate my leftover canned pumpkin into a delicate, earthy Thai peanut sauce. This recipe is insanely simple and relatively quick, aside from the chicken marinating for an hour in the fridge. Serve it up with rice or skewer the meat and veggies over a grill for a nice satay. Give it a whirl…and here’s to 2013.

Pumpkin Thai ChickenIngredients
1 cup canned Pumpkin
2/3 cup Milk
1/3 cup Peanut Butter
1/3 cup chopped Green Onions
2 cloves Garlic
2 Tbsps. chopped Cilantro
2 Tbsps. Lime Juice
2 tsps. Granulated Sugar
1 Tbsp. Soy Sauce
1/8 to 1/4 tsp. Cayenne Pepper
1/4 tsp. Salt
2 large Boneless Skinless Chicken Breasts, cut into bite-sized pieces
1 Red Bell Pepper, cut into 1-inch pieces
1 bunch Green Onions, cut into 1-inch pieces, include green sections
Hot cooked Rice

In a food processor or blender, combine pumpkin, milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, sugar, soy sauce, salt and cayenne pepper.

In a food processor or blender, combine pumpkin, milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, sugar, soy sauce, salt and cayenne pepper.

Pumpkin Thai Chicken

Blend thoroughly. Food processors are the bomb!

Pumpkin Thai Chicken

Combine the chicken pieces and pumpkin/peanut sauce in a bowl. Marinate for 1 hour in the fridge.

In a cast iron skillet, brown the chicken pieces. Add the vegetables.

In a cast iron skillet, brown the chicken pieces. Add the vegetables.

Combine and heat the vegetables through, about five minutes.

Combine and heat the vegetables through, about five minutes.

Serve with white rice and a side of pumpkin/peanut sauce.

Serve with white rice and a side of pumpkin/peanut sauce.

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2 comments on “Pumpkin Thai Chicken

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