Grilled Chicken with Spicy Ginger Vinaigrette

Ingredients

• 2 cups cole slaw mix prepared
• 2 teaspoons ginger fresh finely grated
• 0.5 cup chicken broth reduced-sodium
• 1 tablespoon soya sauce reduced-sodium
• 2 teaspoons mustard hot (not powder)
• 2 tablespoons olive oil 
• 1 tablespoon vegetable oil; peanut oil preferred 
• 0.3 cup rice wine (mirin)
• 4 servings salt and pepper black freshly ground
• 2 teaspoons sesame oil 
• 30 ounces chicken breast halves boneless skinless
• 1 teaspoon wasabi paste 
• 16  wonton wrappers 

Equipment

• bowl
• frying pan
• whisk
• stove
• grill pan

Directions

1. Watch how to make this recipe.
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.
3. Place chicken on hot pan and cook 3 to 5 minutes per side, until cooked through.
4. In a small bowl, whisk together rice wine, vegetable oil, wasabi paste, hot mustard, and ginger. Set aside.
5. Heat sesame oil in a large skillet over medium-high heat.
6. Add slaw mix and soy sauce and cook 2 to 3 minutes, until wilted.
7. 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.
8. Heat peanut oil in a large skillet over medium-high heat.
9. Add purses and cook 1 minute, until bottom is golden brown.
10. Add broth and bring to a simmer. Cover and steam 3 to 5 minutes, until purses are tender and translucent.
11. 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.