Grilled Chicken with Spicy Ginger Vinaigrette

Ingredients

• Cooking spray
• 6 boneless skinless chicken breast halves (about 5 ounces each)
• Salt and freshly ground black pepper
• 1/4 cup rice wine (mirin)
• 2 tablespoons vegetable or olive oil
• 1 teaspoon wasabi paste
• 2 teaspoons hot mustard (not powder)
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons sesame oil
• 2 cups prepared cole slaw mix
• 1 tablespoon reduced-sodium soy sauce
• 16 wonton wrappers
• 1 tablespoon peanut oil
• 1/2 cup reduced-sodium chicken broth

To make the chicken:

Directions

Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt and black pepper. Place chicken on hot pan and cook 3 to 5 minutes per side, until cooked through.

In a small bowl, whisk together rice wine, vegetable oil, wasabi paste, hot mustard, and ginger. Set aside.

To make the beggar's purses:

Heat sesame oil in a large skillet over medium-high heat. Add slaw mix and soy sauce and cook 2 to 3 minutes, until wilted.

Arrange wonton wrappers on a flat surface. Top each wrapper with 1 heaping teaspoon of slaw mixture. Pull up sides and pinch the middle together, making a purse. Heat peanut oil in a large skillet over medium-high heat. Add purses and cook 1 minute, until bottom is golden brown. Add broth and bring to a simmer. Cover and steam 3 to 5 minutes, until purses are tender and translucent.

Serve 4 of the chicken breast halves with all of the vinaigrette spooned over top and all of the beggar's purses on the side. Reserve remaining chicken for stroganoff, if desired.