Velvet chicken satays with fresh cilantro chu
Yield: 16 Servings
Ingredients:
- 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
Instructions:
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.
