10
INGREDIENTS
Ingredients
- 2 tablespoon vegetable oil,, divided
- 3/4 cup pine nuts
- 1 pound ground chicken
- 3 tablespoon minced fresh garlic
- 3 tablespoon minced fresh ginger
- 1 tablespoon Thai Kitchen® Thai Kitchen® Gluten Free Premium Fish Sauce
- 1/2 cup hoisin sauce
- 1/4 cup minced fresh cilantro
- 1/2 teaspoon sesame oil
- 24 to 30 Belgian endive leaves
INSTRUCTIONS
- 1 HEAT 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.
- 2 HEAT 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.
- 3 TO SERVE, divide chicken mixture among endive leaves.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
