Ingredients
- 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
- 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
Instructions
- 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.)
- Whisk first 5 ingredients together in medium bowl.
- Add chicken and toss to coat.
- Cover and refrigerate approximately 2 hours.
- Preheat oven to 350F.
- 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.
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