1HEAT 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add pine nuts; cook and stir until golden brown. Remove from skillet; set aside.
2HEAT remaining 1 tablespoon oil in same skillet on medium-high heat. Add chicken; stir fry until browned. Remove any excess liquid from skillet. Add garlic, ginger and fish sauce; stir fry 2 minutes. Remove from heat. Stir in hoisin sauce, cilantro and sesame oil. Cool slightly. Stir in pine nuts.
3TO SERVE, divide chicken mixture among endive leaves.
Nutrition information coming soon.
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.