Uses ground chicken.
Heat 1 teaspoon of olive oil in large skillet on medium-high heat. Add pine nuts; cook and stir until golden brown. Remove from skillet; set aside. Heat the remaining 2 teaspoons of oil in the same skillet on medium-high heat. Add chicken; stir fry until browned. Remove any excess liquid from the 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.