Grilled Chicken with Spicy Ginger Vinaigrette
Grilled Chicken with Spicy Ginger Vinaigrette might be just the main course you are searching for. One portion of this dish contains roughly 50g of protein, 19g of fat, and a total of 480 calories. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 45 minutes. If you have olive oil, wasabi paste, salt and pepper, and a few other ingredients on hand, you can make it. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert. It is a good option if you're following a dairy free diet.
Instructions
Watch how to make this recipe.
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.
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.