Sometimes, in the kitchen, like in life, things don’t always work the way you like.
Earlier today I was rolling out dough for another recipe I was working on, and while cutting the edges of the dough, I cut my finger quite significantly. That plan went out the window for now, but I still needed to eat, and blog because the recipe a day that I’m doing for Advent is personally very important to me.
I’m usually very prepared in my trusted freezer for such eventualities, blogging or not. Besides ready-to-go meals like stews or chili portioned out, I have component sauces and stocks to augment a meal at any moment. One such sauce that I have right now is a BBQ sauce from my Ham Hock Pulled Pork recipe. This made for an easy addition to grilled chicken breast.
Because of the holidays and all of the baking, I also have an excess of fresh ginger from baking tray after tray of gingerbread. I decided that it would be a great flavour to compliment a green bean slaw.
So no matter how difficult a day may get in other ways, there’s always a moment after that adversity to breathe. We have to breathe. We have to eat. Why not take the time for one to make the other better 🙂
BBQ Chicken and Green Bean Slaw with Creamy Ginger Dressing
For the Green Bean Slaw with Creamy Ginger Dressing:
For the Creamy Ginger Dressing:
1 tsp freshly grated ginger
1/2 tsp freshly ground black pepper
1/2 cup sour cream (or plain yogurt)
In a medium bowl, combine the ginger, black pepper and sour cream. Set aside.
For the Green Bean Slaw:
10-12 green beans, sliced thinly at an angle
2 stalks celery, sliced thinly at an angle
Reserved Creamy Ginger Dressing
In the medium bowl with the prepared Creamy Ginger Dressing, add the green beans and celery. Toss together with your fingers and allow to sit for 20-30 minutes for the slaw to marinade.
For the BBQ Chicken:
1 chicken breast, cut lengthwise into four strips
1/2 cup BBQ sauce, plus extra to serve
2 slider buns or dinner rolls
On an indoor grill set to high (or set your broiler/grill in your oven to 260C/500F).
Rub the chicken strips with the BBQ sauce to coat thoroughly. Grill on the preheated grill for 4-5 minutes on one side and 3-4 minutes on the other side.
Place two BBQ Chicken strips each on two split slider rolls spread with extra BBQ sauce. Serve with the Green Bean Slaw. Serves 2.