Name: Grilled Chicken with Spicy Ginger Vinaigrette
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
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

Directions

Watch how to make this recipe.

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.

Grilled Chicken with Spicy Ginger Vinaigrette

Ingredients

Directions

To make the beggar's purses:

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages