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| Velvet Chicken Satays With Fresh Cilantro Chu Recipe |
Category: Chicken / Indonesian
Rating:
N/A
Servings: 16
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Ingredients
1 1/2 cup lightly packed fresh cilantro
1 cup lightly packed fresh mint leaves
5 tablespoon water
1 1/2 tablespoon white wine vinegar
2 teaspoon sugar
1 teaspoon curry powder
1 large garlic clove
1/8 teaspoon dried crushed red pepper
1 chicken
2 tablespoon dry white wine
1 tablespoon plus 1 teaspoon low-sodium soy sauc; e
1 tablespoon cornstarch
2 large cloves garlic, pressed
1 large egg white
1 lb boneless skinless chicken breasts,; cut into 1/2 inch strips
16 wooden skewers
1 sesame seeds
Cooking 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.
chicken,indonesian
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