ENDIVE:

• About 1 pound Belgian endive

COOKING SAUCE:

• 2 tablespoons (36 grams) gluten-free hoisin sauce
• 4 teaspoons (24 grams) gluten-free oyster sauce
• 1 tablespoon (18 grams) gluten-free tamari soy sauce
• 1 tablespoon (14 grams) chili-garlic sauce

CHICKEN:

• 2 tablespoons (28 grams) untoasted sesame oil
• 1 tablespoon (14 grams) minced garlic
• 1 1/2 teaspoons (7 grams) minced ginger
• 1 pound ground chicken thighs
• 1/2 cup (57 grams) reserved hard, white endive ends, finely chop (optional)
• 2 – 3 scallions/green onions, finely chop white and light green parts for chicken, thinly slice green tops and reserve for garnish

For cooking directions, click here.

About the Author: Heather Sage is a gluten-free recipe developer, writer and Brit + Co freelance food editor living in Orlando by way of the Silicon Valley.  Her website, A Sage Amalgam, is dedicated to sharing gluten-free recipes inspired by all the places she’s been and those she hopes to travel to in the future!