Velvet Chicken Satays With Fresh Cilantro Chutney Recipes

CHICKEN SATAY WITH PEANUT-CHUTNEY SAUCE

Chicken Satay with Peanut-Chutney Sauce image

This easy Thai chicken dish is served with an addictive dipping sauce that will have everyone scraping the bottom of the bowl.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 45m

Number Of Ingredients 10

Ingredients

1/4 cup smooth peanut butter, preferably natural
3 tablespoons mango chutney
2 tablespoons freshly squeezed lime juice
2 tablespoons soy sauce
1 clove garlic, coarsely chopped
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 1/2 pounds boneless, skinless chicken breast halves, cut across the grain into 1/4-inch-wide strips
1 tablespoon vegetable oil
Fresh cilantro, for garnish (optional)

Steps:

Make sauce: In a blender, combine peanut butter, chutney, lime juice, 1 tablespoon soy sauce, garlic, pepper flakes, 1/4 teaspoon salt, and 1/4 cup water; blend until smooth. Set aside.
Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers go in and out of the meat). Place skewered chicken in a shallow dish; season with salt and pepper. Drizzle oil and remaining tablespoon soy sauce over chicken; turn to coat.
Heat grill to high; lightly oil grates. Grill chicken until cooked through, about 3 minutes per side. Transfer to a platter; garnish with cilantro, if desired. Serve with chutney sauce.
Note: You will need 12 metal or wooden skewers for this dish; soak wooden skewers thoroughly in water before using to prevent them from scorching on the grill.

Nutrition Facts : Calories 350 g, Fat 14 g, Fiber 1 g, Protein 44 g

VELVET CHICKEN SATAYS WITH FRESH CILANTRO CHUTNEY

Velvet Chicken Satays with Fresh Cilantro Chutney image

Categories Chicken Herb Poultry Bake Cocktail Party Low Fat Low Cal New Year's Eve Mint Curry Bon Appétit

Yield Makes 16

Number Of Ingredients 18

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

Steps:

For 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.

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