Velvet Chicken Satays With Fresh Cilantro Chu

* Exported from MasterCook *

VELVET CHICKEN SATAYS WITH FRESH CILANTRO CHU

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Indonesian Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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.



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