Stuffed endive leaves

Directions

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.

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