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.

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