Velvet Chicken Satays with Fresh Cilantro Chutney
- Preparing Time: -
- Total Time: -
- Served Person: Makes 16
- 2 teaspoons sugar
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon cornstarch
- 2 tablespoons dry white wine
- 5 tablespoons water
- 1 teaspoon curry powder
- 1 large egg white
- sesame seeds
- 1 large garlic clove
- 1/4 teaspoon dried crushed red pepper
PreparationFor chutney: Process first 8 ingredients in blender until herbs are chopped. Season to taste with salt and pepper.(Can be made 1 day ahead. Cover and chill.) For 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°F. 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. Per serving: calories, 40; fat, 0 g; sodium, 73 mg; cholesterol, 16 mg Nutritional analysis provided by Bon Appétit
PreparationFor chutney: Process first 8 ingredients in blender until herbs are chopped. Season to taste with salt and pepper.(Can be made 1 day ahead. Cover and chill.) For 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°F. 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. Per serving: calories, 40; fat, 0 g; sodium, 73 mg; cholesterol, 16 mg Nutritional analysis provided by Bon Appétit
