Stir-fried Chicken with Leeks

I bought some leeks at the Stonestown Farmers Market about a week ago and thawed out two frozen chicken breasts. I wanted to make something simple so took my Aunt#3’s “Stir-fried Pork with Leeks” recipe and adapted it for my dish.

2 skinless boneless chicken breasts, cut into small strips

canola oil

1 lb leeks, trimmed of the green tops of leeks and cut off root. cut into think rounds, separated and washed thoroughly


3 garlic cloves. smashed once

1 tbsp Chinese cooking wine


1/3 tsp salt

1/4 tsp sugar

1 tbsp light soy sauce

white pepper

2 tsp Chinese cooking wine

1 1/2 tsp cornstarch

1 tbsp water

1 tbsp vegetable oil

touch of sesame oil


2 tsp cornstarch

10 tbsp  homemade chicken broth (or water)

3 tbsp oyster sauce


Prep leeks and chicken breasts. Make the sauce and set aside.

Wash leeks thoroughly.

Marinade chicken for 15-20 minutes.

Heat wok over medium high heat and swirl a bit of oil around. Add the leeks and stir fry for a minute or two. Careful not to burn the leeks.

Add a pinch of salt, turn down to low and cover for 2-3 minutes.


Uncover wok and set aside leeks on a plate. Heat the wok up over high, swirl in a bit of oil, and add garlic. Quickly stir fry garlic for a few seconds.


Add the marinaded chicken and quickly stir fry for a  couple of minutes.

Add Chinese cooking wine, hear it sizzle (!), and continue stir frying until chicken just cooked.

Once chicken is cooked, lower the heat to medium (or medium-low), create a well in the middle, and add the well mixed sauce.

Fold in the chicken, and return the leeks to the wok.


Stir chicken, leeks, and sauce together. Remove to a serving plate.






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