chicken and leek stir-fry

I rarely cook leeks because, well, I am also not sure why.

I think it is largely because no one at home is mad about them. 

I do add leek to stews – they kind of cook down and add a nice and rich texture to stews which is very pleasant.

Recently, I went to eat hot pot with my friends, Adeline and Regina and we had leek. It was actually pretty good on its own!

So today, inspired by my trip to the hot-pot shop, I cooked a Chicken and Leek Stir-fry.

Please don’t as me what a stir-fry has to do with hot pots though! 😀

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I am not sure whether it was because I used chicken thighs, or that corn starch and bi-carbonate of soda were added to the chicken, but this was one of the most tender chicken stir-fries I’d ever cooked!

Added to that, the leek and red peppers added extra texture to the dish, and the dark soy sauce tied everything together into one yummy dish.

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I like one-pot dinners like this – you can vary the ingredients used and you get both protein and vegetables in one dish.

Easy to cook, easy to eat, and super easy to clean up! This is the mantra for the modern working Mom when it comes to dinner, I’d say! 🙂

Anyway, let me show you how easy this dish is to prepare.

In a bowl, add half the minced garlic and diced ginger. Add the salt, corn flour, bicarbonate of soda and sugar to the chicken. Add 2 tablespoons (30ml) of water and stir until the chicken is well-coated.

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In a skillet with a NON-STICK coating, cook the chicken in a little oil for 5-7 minutes, until the chicken is cooked through.

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Once the chicken is cooked, remove from the skillet and set aside.

In the same skillet, saute the remaining garlic and ginger, as well as sliced chili, in a little oil for 30-40 seconds, or until fragrant. 

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Add the red pepper and leeks.

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Sprinkle about 1 tablespoon (15ml) of water to create some steam. Cook until the vegetables have softened.

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Return the chicken to the skillet. Add dark sauce sauce and white pepper.

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Stir to combine. 

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Serve immediately, with rice.

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Chicken And Leek Stir-Fry
Serves 4
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Ingredients
  1. 500g chicken thigh, skin removed and cut into strips
  2. 4 garlic cloves, minced
  3. 1 tablespoon ginger, diced
  4. 1 red chili, seeds removed and finely diced
  5. 2 large leeks, white parts only, sliced
  6. 1 red pepper, seeds removed and sliced
  7. 1/2 tablespoon dark soy sauce
  8. ground white pepper, to taste
For the marinade
  1. 1/2 teaspoon salt
  2. 2 teaspoons cornstarch
  3. 1/2 teaspoon bicarbonate of soda
  4. 1/2 teaspoon sugar
  5. 2 tablespoons water
Instructions
  1. In a bowl, add half the minced garlic and diced ginger. Add the salt, corn flour, bicarbonate of soda and sugar to the chicken. Add 2 tablespoons (30ml) of water and stir until the chicken is well-coated.
  2. In a skillet with a NON-STICK coating, cook the chicken in a little oil for 5-7 minutes, until the chicken is cooked through.
  3. Once the chicken is cooked, remove from the skillet and set aside.
  4. In the same skillet, saute the remaining garlic and ginger, as well as sliced chili, in a little oil for 30-40 seconds, or until fragrant.
  5. Add the red pepper and leeks.
  6. Sprinkle about 1 tablespoon (15ml) of water to create some steam. Cook until the vegetables have softened.
  7. Return the chicken to the skillet. Add dark sauce sauce and white pepper.
  8. Stir to combine. Serve immediately, with rice!
Adapted from tesco real food
Adapted from tesco real food
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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