Grilled Chicken with Spicy Ginger Vinaigrette (Robin Miller) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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:
1. To make the chicken:
2. 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.
3. In a small bowl, whisk together rice wine, vegetable oil, wasabi paste, hot mustard, and ginger. Set aside.
4. To make the beggar's purses:
5. 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.
6. 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.
7. 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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