This recipe combines the oriental technique of velveting with the Indian flavors of a fresh herb chutney.
Recipe information
Yield
Makes 16
Ingredients
Chutney
1 1/2 cups lightly packed fresh cilantro
1 cup lightly packed fresh mint leaves
5 tablespoons water
1 1/2 tablespoons white wine vinegar
2 teaspoons sugar
1 teaspoon curry powder
1 large garlic clove
1/4 teaspoon dried crushed red pepper
Chicken
2 tablespoons dry white wine
1 tablespoon plus 1 teaspoon low-sodium soy sauce
1 tablespoon cornstarch
2 large garlic cloves, pressed
1 large egg white
1 pound boneless skinless chicken breasts, well trimmed, cut lengthwise into 1/2-inch-wide strips
16 wooden skewers
Sesame seeds
Preparation
For chutney:
Step 1
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:
Step 2
Whisk first 5 ingredients together in medium bowl. Add chicken and toss to coat. Cover and refrigerate approximately 2 hours.
Step 3
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.
Nutrition Per Serving
Per serving: calories
40; fat
0 g; sodium
73 mg; cholesterol
16 mg
#### Nutritional analysis provided by Bon Appétit