entrees

Chicken Endive Leaf Cups

Endive "boats" are a great way to serve this simple stir-fry and a sure way to impress your guests!

15 min
PREP TIME
10 min
COOK TIME
190
CALORIES
10
INGREDIENTS

INGREDIENTS 12 SERVINGS

  • 2 tablespoons (30 milliliters) vegetable oil, divided
  • 3/4 cup (175 milliliters) pine nuts
  • 1 pound (500 grams) ground chicken
  • 3 tablespoons (45 milliliters) minced fresh garlic
  • 3 tablespoons (45 milliliters) minced fresh ginger
  • 1 tablespoon (15 milliliters) Fish Sauce
  • 1/2 cup (125 milliliters) hoisin sauce
  • 1/4 cup (50 milliliters) minced fresh cilantro
  • 1/2 teaspoon (2 milliliters) sesame oil
  • 24 to 30 Belgian endive leaves

Preparation

  • 1 In large skillet over medium-high heat, heat 1 tbsp (15 mL) of the oil. Add pine nuts; cook and stir until golden brown. Remove from skillet; set aside.
  • 2 In same skillet over medium-high heat, heat remaining 1 tbsp (15 mL) oil. Add chicken; stir fry until browned. Remove any excess liquid from skillet. Add garlic, ginger and fish sauce; stir fry 2 minutes or internal temperature reaches 165°F (74°C). Remove from heat. Stir in hoisin sauce, cilantro and sesame oil. Cool slightly. Stir in pine nuts.
  • 3 Divide chicken mixture among endive leaves.

NUTRITION INFORMATION

(per Serving)

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