Ingredients Jump to Instructions ↓

  1. 6 boneless skinless chicken breast halves (about 5 ounces each) Salt and freshly ground black pepper

  2. 1/4 cup rice wine (mirin)

  3. 2 tablespoons vegetable or olive oil

  4. 1 teaspoon wasabi paste

  5. 2 teaspoons hot mustard (not powder)

  6. 2 teaspoons finely grated fresh ginger

  7. 2 teaspoons sesame oil

  8. 2 cups prepared cole slaw mix

  9. 1 tablespoon reduced-sodium soy sauce

  10. 16 wonton wrappers

  11. 1 tablespoon peanut oil

  12. 1/2 cup reduced-sodium chicken broth

Instructions Jump to Ingredients ↑

  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. 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.


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