Velvet chicken satays with fresh cilantro chu

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Recipe by: kareena

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Lightly packed fresh
-cilantro
1 c Lightly packed fresh mint
-leaves
5 tb Water
1 1/2 tb White wine vinegar
2 ts Sugar
1 ts Curry powder
1 lg Garlic clove
1/8 ts Dried crushed red pepper
Chicken
2 tb Dry white wine
1 tb Plus 1 teaspoon low-sodium
-soy sauce
1 tb Cornstarch
2 lg Cloves garlic, pressed
1 lg Egg white
1 lb Boneless skinless chicken
-breasts, cut into 1/2 inch
-strips
16 Wooden skewers
Sesame seeds

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.