Grilled Chicken with Spicy Ginger Vinaigrette

Total Time:
45 min
30 min
15 min

4 servings

  • 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:
Watch how to make this recipe. To make the chicken:
  • 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.

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