Recipe number 68836 is

Velvet Chicken Satays With Fresh Cilantro Chu

The ingredients are:
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 lb Boneless skinless chicken breasts, cut into 1/2 inch strips 16 Wooden skewers Sesame seeds

The recipe yield is:
16 Servings

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.

Indonesian; Chicken

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