May Meal Plan 1: Grilled Chicken with Spicy Ginger Vinaigrette

I got the recipe from the Food network. Over all I was pretty disappointed. It was ok, but definitely not something that stood out as fabulous. Perhaps if I had an egg roll & some stir fry veggies on the side it would have livened things up, but on its own I was disappointed.

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

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.

Comments

Popular posts from this blog

Carla's Facebook Meme Blogged

Worldliness & Respectable Sins

Chinese Buffet at home!