Velvet Chicken Satays With Fresh Cilantro Chu Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Lightly packed fresh cilantro,
1 cup: Lightly packed fresh mint leaves,
5 tbsp: Water,
1 1/2 tbsp: White wine vinegar,
2 tsp: Sugar,
1 tsp: Curry powder,
1 large: Garlic clove,
1/8 tsp: Dried crushed red pepper,
Chicken,
2 tbsp: Dry white wine,
1 tbsp: Plus 1 teaspoon low-sodium soy sauce,
1 tbsp: Cornstarch,
2 large: Cloves garlic, pressed
1 large: Egg white,
1 lbs: 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 Appetits Light & Easy Mar 93.
Source from luhu.jp
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 Appetits Light & Easy Mar 93.
Source from luhu.jp