Prep Time (minutes)
Cook Time (minutes)
1 Cup of cashews or almonds crushed in blender
3 Tablespoons of olive or sesame oil
2 Tablespoons of ginger, minced
1 Tablespoon of garlic, minced
½ Teaspoon of grated lemon zest
2 Cups of cooked chicken cubed (rotisserie ok)
1 Teaspoon of salt
1 Tablespoon of fresh lemon juice
1 lb of fresh green beans, cut into 1″ pieces
1 Teaspoon red pepper flakes
¼ Cup of pine nuts
1Use two pans (a medium skillet and a larger wok or deeper skillet). In the large skillet, add 1T of the olive oil and saute it with the ginger and garlic for a couple minutes. Add the crushed nuts and lemon zest and toast for 12 minutes while stirring. Remove from heat and set aside.
2While #1 is toasting, heat 1 Tablespoon of the oil in a deeper skillet and add the cooked chicken, lemon juice, plus ½ teaspoon of salt to coat. Heat for a few minutes, and then add this mixture to the skillet with the nuts.
3Return the deeper skillet to the heat and add 1 Tablespoon of oil. Once oil is hot, add the green beans and stif fry on high for about 6 minutes. Add a pinch of salt and red pepper. Cook so they are still crispy and then add the nuts/chicken mixture to the deeper skillet and toss everything together. Add the ¼ cup pine nuts, and give everything a good stir.
4Optional, serve entire meal over rice.