Grilled chicken with spicy ginger vinaigrette

  • Preparation Time30 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyMedium
Cooking spray
6 boneless skinless chicken breast halves (about 140g each)
Salt and freshly ground black pepper
60ml rice wine (mirin)
2 tbsp vegetable or olive oil
1 tsp wasabi paste
2 tsp hot mustard (not powder)
2 tsp finely grated fresh ginger
2 tsp sesame oil
200g prepared cole slaw mix
1 tbsp reduced-sodium soy sauce
16 wonton wrappers
1 tbsp groundnut oil
125ml reduced-sodium chicken broth
For the chicken:

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 groundnut 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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