2 tablespoons vegetable oil, divided
3/4 cup pine nuts
1 pound ground chicken
3 tablespoons minced fresh garlic
3 tablespoons minced fresh ginger
1 tablespoon Thai Kitchen® 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
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.
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.
TO SERVE, divide chicken mixture among endive leaves.