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Thai Kitchen Recipes

Chicken Endive Leaf Cups

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

  • Cook Time:10 minutes
  • Prep Time:15 minutes
  • Level of Difficulty:hard


2 tbsp (30 mL) vegetable oil, divided

3/4 cup (175 mL) pine nuts

1 pound (500 g) ground chicken

3 tbsp (45 mL) minced fresh garlic

3 tbsp (45 mL) minced fresh ginger

1 tbsp (15 mL) Thai Kitchen®Premium Fish Sauce

1/2 cup (125 mL) hoisin sauce

1/4 cup (50 mL) minced fresh cilantro

1/2 tsp (2 mL) sesame oil

24 to 30 Belgian endive leaves


All you do

  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.
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