Velvet chicken satays with fresh cilantro chu
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Lightly packed fresh cilantro |
| 1 | cup | Lightly packed fresh mint leaves |
| 5 | tablespoons | Water |
| 1½ | tablespoon | White wine vinegar |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Curry powder |
| 1 | large | Garlic clove |
| ⅛ | teaspoon | Dried crushed red pepper |
| Chicken | ||
| 2 | tablespoons | Dry white wine |
| 1 | tablespoon | Plus 1 teaspoon low-sodium soy sauce |
| 1 | tablespoon | Cornstarch |
| 2 | larges | Cloves garlic, pressed |
| 1 | large | Egg white |
| 1 | pounds | Boneless skinless chicken breasts, cut into 1/2 inch strips |
| 16 | Wooden skewers | |
| Sesame seeds | ||
Directions
Chutney - Process first 8 ingredients in blender until herbs are chopped. Season to taste with salt and pepper. (Can be made one day ahead. Cover and chill.)
Chicken - Whisk first 5 ingredients together in medium bowl. Add chicken and toss to coat. Cover and refrigerate approximately 2 hours. Preheat oven to 350 degrees. Thread chicken onto skewers.
Transfer to baking sheet. Sprinkle chicken with sesame seeds. Bake until chicken is just cooked through, 10 to 15 minutes. Arrange on platter and serve with chutney. 40 calories per serving, 0 g fat, 73 mg sodium, 16 mg cholesterol. From Bon Appetit's Light & Easy Mar '93.