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Grilled Chicken with Spicy Ginger Vinaigrette

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. In a small bowl, whisk together rice wine, vegetable oil, wasabi paste, hot mustard, and ginger. Set aside.

To make the beggar's purses:

  1. 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.
  2. 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.
  3. 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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