Adapted from: https://www.cleaneatingmag.com/recipes/thai-chicken-endive-boat
- 1 5-oz boneless, skinless chicken breast
- ⅛ tsp sea salt
- ⅛ tsp fresh ground black pepper
- 1 ½ cups sprouts (or pea / sunflower shoots, or microgreens)
- 1 ½ cups peeled and shredded carrots
- ½ cup fresh cilantro leaves, chopped
- 3 tbsp fresh lime juice
- 1 tbsp grated fresh ginger
- 1 tbsp natural peanut butter
- 1 tbsp soy sauce or tamari
- 1 ½ tsp extra-virgin olive oil
- 1 tsp rice vinegar
- 2 large endive heads, trimmed and separated into leaves (about 18 leaves)
- ⅓ cup roasted unsalted peanuts or cashews, chopped
- Cook the chicken breast: Thoroughly dry the chicken on all sides with paper towels. Season with the salt and pepper on all sides. Heat some oil over medium-high heat in a large skillet (cast iron is a great option) until shimmering, about 3 minutes.
- Swirl the pan just before adding the chicken to evenly distribute the oil. Add the chicken breast and do not touch, poke, or move it for 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn’t golden and crispy or ready to flip; give it a bit more time.
- Flip the breast over and add some additional butter, ghee, or oil. Pick up the pan and give it a gentle swirl to distribute the fat. Cook until the chicken reaches an internal temperature of 165°F, 5 to 7 minutes more.
- Remove the chicken to a plate or clean cutting board. Let rest for at least 3 minutes or until cool enough to handle, then shred with a fork.
- Meanwhile, in a large bowl, combine bean sprouts, carrots, cilantro, lime and ginger. In a small bowl, whisk together peanut butter, soy sauce, oil and vinegar.
- Arrange endive leaves on a platter. Fill leaves with bean sprouts mixture. Top with chicken then drizzle peanut sauce over top. Garnish with nuts.