Chicken Thai Basil Boats

1. Heat oil in a skillet over medium heat. Toss in garlic, shallot, and lemongrass. Let them get nice and fragrant (about 1–2 min). 
2. Now, add your ground chicken and cook it through, breaking it into small, lovely crumbles.
3. Stir in the fish sauce, lime juice, sugar, and chili. Give it a good mix and let it cook for another 1–2 min, letting all those amazing flavors meld. 
4. Take it off the heat and fold in the Thai basil, mint, and cilantro. Taste and adjust to your liking!
5. Grab your endive leaves and spoon a small amount of that warm, delicious chicken mixture into each one.
6. Garnish with diced chives, that pretty edible flower, and a sprinkle of crushed nuts if you’re going for extra crunch. Serve them up at room temp and watch them vanish!