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Thai Chicken Endive Cups

Thai Chicken Endive Cups

With several different ethnic ingredients, you get a great taste of Thai cuisine with the ground chicken in endive leaf cups.
Yield Total Time (mins)
4 25 minutes



  • 1 Tbsp Dr. Sears' Zone Extra Virgin Olive Oil - divided
  • 1/4 cup Pine nuts
  • 12 oz Ground chicken breast
  • 3 Tbsp Fresh garlic - minced
  • 3 Tbsp Fresh ginger root - minced
  • 1 Tbsp Thai Kitchen Fish Sauce
  • 1/3 cup Hoisin sauce
  • 1/4 cup Fresh cilantro - minced
  • 1/2 tsp Sesame oil
  • 24 to 30 Belgian endive leaves
  • 2 cup Broccoli - steamed
  • 2 Pears (1/2 ea)
  • 1 cup Raspberries (1/4C ea)













  1. In a pan large enough to hold all the broccoli heat 1 inch of water to a boil. Add broccoli and cook to your desired firmness. We like 10 minutes.
  2. Heat 1 teaspoon of olive oil in large skillet on medium-high heat. Add pine nuts; cook and stir until golden brown.
  3. Remove from skillet and set aside.
  4. Heat the remaining 2 teaspoons of oil in the same skillet on medium-high heat. Add chicken and stir fry until browned.
  5. Remove any excess liquid from the skillet.
  6. Add garlic, ginger and fish sauce; stir fry 2 minutes. Remove from heat.
  7. Stir in hoisin sauce, cilantro and sesame oil. Cool slightly.
  8. Stir in pine nuts.
  9. To serve, divide chicken mixture among endive leaves.
  10. Chop the pears and divide among 4 bowls, top with raspberries.

Zone Products In This Recipe:

Dr. Sears’ Zone Extra Virgin Olive Oil - 16.9 fl oz bottle

Rated 4.9 out of 5 stars
32 Reviews


$20.66 Advantage price

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