Photo: Grilled Chicken with Spicy Ginger Vinaigrette Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 17 reviews
By EM4BERN
CRYSTAL BAY, NV
on June 30, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
SOME HELPFUL ADVICE I HOPE. DON'T PUT THE WRAPPERS ON A WOODEN CUTTING BOARD TO FILL THEM; THEY STICK. NEXT TIME I'LL PUT THEM ON SARAN WRAP OR PARCHMENT PAPER. USE A LITTLE WATER ON YOUR FINGERS TO CRUMP THEM; THEY DIDN'T STICK TOGETHER VERY WELL. ALSO, TASTE THE SLAW BEFORE YOU FILL THE WRAPPERS. I FOUND IT NEEDED A LITTLE MORE SESAME OIL AND SOY SAUCE. ALSO USE A NON-STICK PAN; I HAD TROUBLE GETTING THEM UNSTUCK AND A COUPLE FELL APART. ALL THAT ASIDE, VERY TASTY. NEXT TIME I'LL ADD SOMETHING MORE; A LITTLE HEAT AND SOME PORK OR SHRIMP TO TIURN THEM INTO AN APPETIZER AND SERVE WITH SOME DIPPING SAUCE.
By mypuppy_9935955
Monroe, NC
on May 14, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have to admit that even though I was a little skeptical to begin with, this was undoubtedly one of the best recipes that I've found on foodtv.com and I've cooked many.. Even my 13 yr. old son, raved about it and he's a very picky eater....The litter purses were just absolutely wonderful. After cooking the chicken, I let it rest for about 10 minutes covered with foil. I cut it into strips and we especially enjoyed dipping them in the spicy ginger dressing. What a pleasant surprise this was. A wonderful meal and it didn't take much time to prepare.
By alenzini_1057253
newark, DE
on September 10, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
good
Read all 17 reviews