Chicken-and-Leek Stir Fry – a delicious recipe with chicken stock, fish sauce, cornstarch, vegetable oil, skinless, leeks. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small bowl, whisk the chicken stock with the fish sauce and cornstarch.
2
In a wok or a large skillet, heat the oil until very hot.
3
Add the chicken and stir-fry over high heat until opaque but not cooked through, about 2 minutes.
4
Using a slotted spoon, transfer the chicken to a plate.
5
Add the leeks, ginger and chile to the wok and stir-fry over high heat until slightly wilted and lightly browned in spots, about 2 minutes.
6
Return the chicken and any accumulated juices to the wok and stir-fry for 1 minute.
7
Whisk the stock mixture and add it to the wok.
8
Stir-fry until the chicken is just cooked through and the sauce is slightly thickened, about 1 minute.
9
Serve with steamed rice.
284
kcal
Calories
13
g
Fat
1
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup chicken stock or low-sodium broth, 1 tablespoon Asian fish sauce, 1/2 teaspoon cornstarch, 2 tablespoons vegetable oil, and more.
Yes, Chicken-and-Leek Stir Fry falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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