• 1                  lb organic mince chicken thigh
• 2                  inch ginger cut into small matchsticks
• 1                  tblsp garlic chopped fine
• 1/2               cup salt-reduced chicken stock
• 2                  tbsp rice vinegar(or to taste)
• 1                  Thai red chilli finely chopped or
• 1/2               tsp cayanne pepper(or to taste)
• 1                  med shallot or red onion finely chopped
• 1/2               cup chopped green onions
• 2                  tbsp lime juice
• 1                  tsp lime rind
• 1                  tbsp honey and a little stevia(or sugar of your choice)
• 1/4               cup fish sauce(or to taste
• 1                  cup chopped basil
• 1/2               cup chopped cilantro
• 1/4               cup chopped mint
• 3                  Organic California Endives
• 1/4               cup toasted sunflower seeds or chopped cashew(optional)

Instructions

1. In a wok or a large frypan, on medium-high heat, cook the mince chicken breaking up the chicken with a wooden spoon. Add the ginger, garlic, heated chicken stock and cook for about 5 minutes stirring frequently.  Add the rice vinegar and cook till the liquid has evaporated and the chicken is dry.
2. Add the chilli, shallots, green onion, and lime juice and rind, honey and stevia(sugar) and fish sauce, cook for 2 minutes, transfer the mixture to a bowl.
3. Add the lime juice and most of the basil and coriander to the warm mince mixture.  Gently fold through, allowing the herbs to wilt.
4. Taste and adjust chilli, sweetness and lime, let it cool.
5. Rinse the endive and pat it dry.
6. Fill the endive with the minced chicken.
7. Sprinkle with basil coriander leaves and sunflower seeds(or chopped nuts )