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Chicken & Curly Endive Stir-Fry

Posted by Peggy on March 4, 2013

Chicken & Curly Endive Stir-Fry
Recipe: Chicken & Curly Endive Stir-Fry


  • 1/2 cup chicken stock
  • 1 heaping teaspoon corn starch
  • 4 medium-size boneless, skinless chicken breast halves, cut into 3/4-inch chunks
  • Extra virgin olive oil, as needed
  • 1 pound curly endive (curly chicory), washed, dried, and chopped into 2-inch pieces (about 18 cups, loosely packed)
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon coriander seed, crushed
  • 1 cup orange juice, preferably freshly squeezed
  • 2 tablespoons good-quality white-wine vinegar
  • 1 tablespoon unsalted butter
  • 1/3 cup coarsely chopped toasted walnuts


  1. Whisk together chicken stock and corn starch; reserve. Season chicken with kosher salt and freshly ground pepper. Heat 2 tablespoons oil in your largest sauté pan over medium-high heat. Add the endive and cook, in batches if necessary, stirring frequently, until deep green but still crisp-tender, about 90 seconds. Transfer to a large bowl.
  2. Heat an additional 2 tablespoons oil in the same pan and add the chicken. Cook, in batches if necessary, until both sides are golden brown and just cooked through, 3 to 5 minutes; transfer to the bowl of endive.
  3. Reduce heat to medium, heat another tablespoon oil in pan; add garlic and crushed coriander. Cook until fragrant, about 30 seconds. Add stock mixture, orange juice, and vinegar, stirring. Simmer vigorously until the sauce has reduced and thickened, about 4 minutes. Add butter, stirring until blended. Stir in the chicken and endive along with any juices, and serve sprinkled with walnuts.

Number of servings (yield): 4

Time: 40 minutes

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