Heat a skillet and add a tbsp of vegetable oil. Sauté a thinly sliced shallot until translucent, and add two tbsps of brown sugar. Let that melt and then add a handful of slivered almonds. Finally, toss blanched green beans and toss it all together with s/p. The sweetness and nuttiness of this side will balance the dish well against the citrus and peppery chicken. Good luck Sam.
Thanks a lot. It sounds delicious so I’ll definitely let you know how they turned out. I’ve got three picky eaters to feed, my brother and my grandparents, but I think even they’ll like them. Thanks again man.
