Grilled Chicken with Spicy Ginger Vinaigrette
Serves N/A
Directions
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. 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
Ingredients
No ingredients are listed for this recipe.