Spicy Peanut Ginger Vinaigrette Food

GRILLED CHICKEN WITH SPICY GINGER VINAIGRETTE

Steps:

• 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.

GRILLED RADICCHIO WITH ENDIVE, WATERCRESS AND SPICY PEANUT VINAIGRETTE

Steps:

• For the vinaigrette:
• Put the vinegar, soy sauce, ginger, garlic, peanut butter, chili oil, honey and sesame oil in a blender and blend until smooth. With the motor running, slowly add the canola oil until emulsified. If the vinaigrette is too thick, thin with a little warm water. Season, to taste, with salt and pepper.
• For the salad:
• Heat grill to high. Brush the radicchio with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Arrange radicchio, endive and watercress on a platter and drizzle with the peanut vinaigrette. Garnish with peanuts, chives and cilantro.

PEANUT GINGER PASTA

Steps:

• Place the first 10 ingredients in a blender; cover and process until blended. Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking; drain. , Transfer linguine and broccoli to a large bowl. Add remaining ingredients. Add peanut butter mixture and toss to combine.

QUICK PEANUT VINAIGRETTE

Steps:

• In a blender, puree peanuts, lime juice, vinegar, soy sauce, 2 tablespoons water, sesame oil, salt, and pepper until smooth, about 15 seconds.
• With the machine running, slowly add vegetable oil in a steady stream, and continue blending until dressing is emulsified and slightly thickened.

ASIAN PEANUT VINAIGRETTE

Steps:

• Combine the wet and dry ingredients in a mixing bowl.
• Wisk together until thoroughly mixed.
• Use immedately or refrigerate for up to 7 days.