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Velvet Chicken Satays With Fresh Cilantro Chu

Make Velvet Chicken Satays With Fresh Cilantro Chu at home with Lightly Packed Fresh Cilantro, Lightly Packed Fresh Mint Leaves, Water, White Wine Vinegar, and Sugar. Serves 16. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 cup
• 5 tbsp
• 1 1/2 tbsp
• 2 tsp
• 1
• 1
• 1/8 tsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 2
• 1
• 1 lb
• 16

Method (preview)

1. 1

   Season to taste with salt and pepper. (Can be made one day ahead.

2. 2

   Cover and chill.)

3. 3

   Chicken - Whisk first 5 ingredients together in medium bowl.

4. 4

   Add chicken and toss to coat.

5. 5

   Cover and refrigerate approximately 2 hours.

6. 6

   Preheat oven to 350 degrees.

7. 7

   Thread chicken onto skewers.

8. 8

   Transfer to baking sheet.

9. 9

   Sprinkle chicken with sesame seeds.

10. 10

    Bake until chicken is just cooked through, 10 to 15 minutes. Arrange on platter and serve with chutney.