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Chiang Mai Chicken on Endive Spears

This flavorful appetizer comes together quickly. This refreshing dipping sauce is the perfect balance of sweet, sour, and hot flavors.
Course Appetizer
Cuisine Thai Food
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 8
Author Katie Chin


Chiang Mai Chicken

  • 2 tablespoons oil
  • 2 teaspoons minced galangal or fresh ginger
  • 1 clove garlic minced
  • 1 fresh red or green Thai chili finely sliced and deseeded
  • 1/2 Ib 250 g ground chicken
  • 1/2 cup 75 g canned chopped water chestnuts, rinsed and drained
  • 1 tablespoon finely chopped fresh coriander leaves (cilantro)
  • 1 tablespoon finely chopped green onion scallion, white and green parts
  • 1 tablespoon minced lemongrass
  • 1 tablespoon fish sauce (nam pia)
  • 1 teaspoon crushed red pepper
  • Salt and freshly ground black pepper
  • 8 large butter lettuce leaves

Ginger Lime Dipping Sauce

  • 1/2 cup 125 ml water
  • 1/2 cup 100 g sugar
  • 1 tablespoon peeled and minced fresh ginger
  • 4 tablespoons freshly squeezed lime juice
  • 1 teaspoon rice vinegar or white vinegar
  • 2 teaspoons fish sauce (nam pia)
  • 1 fresh hot red or green pepper preferably Thai, deseeded and finely sliced


Chiang Mai Chicken

  1. Heat oil in a wok or skillet on moderately high heat. Add galangal, garlic, and chili and stir-fry until fragrant, about 30 seconds. Add ground chicken and stir-fry for 4 minutes. Add water chestnuts and stir-fry for 2 minutes.
  2. Add fresh coriander leaves, green onion, lemongrass, fish sauce, crushed red pepper, and stir-fry for 30 seconds. Season with salt and pepper. Transfer to a serving bowl.
  3. Serve chicken mixture with endive or lettuce leaves and Ginger Lime Dipping Sauce, allowing guests to form their own.

Ginger Lime Dipping Sauce

  1. Bring sugar and water to a boil in a saucepan, stirring to dissolve the sugar. Cool slightly. Mix 1/4 cup (65 ml) of the syrup with the ginger, lime juice, vinegar, fish sauce, and chili in a small bowl. Transfer to a small serving bowl.
  2. Discard the remaining syrup.

Recipe Notes

Dipping Sauce: MAKES 1 CUP (250 ML)