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.
Endive "boats" are a great way to serve this simple stir-fry and a sure way to impress your guests!
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Ingredients
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.
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.
Divide chicken mixture among endive leaves.
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