- 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
- 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 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.