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Stir-Fried Chicken with Leeks

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST

When she's feeling particularly indulgent, F&W's Grace Parisi uses chicken thighs in this simple stir-fry because they're more flavorful than white meat breasts.

  1. 1/4 cup chicken stock or low-sodium broth
  2. 1 tablespoon Asian fish sauce
  3. 1/2 teaspoon cornstarch
  4. 2 tablespoons vegetable oil
  5. 1 pound skinless, boneless chicken breasts, cut into 1/2-inch strips
  6. 2 medium leeks, white and tender green parts only, cut into 2-inch matchsticks
  7. 1 tablespoon minced fresh ginger
  8. 1 serrano chile, seeded and thinly sliced
  9. Steamed rice, for serving
  1. In a small bowl, whisk the stock with the fish sauce and cornstarch.
  2. In a wok or very large skillet, heat the vegetable oil until smoking. Add the chicken and stir-fry over high heat until white but not cooked through, about 2 minutes. Using a slotted spoon, transfer the chicken to a plate. Add the leeks, ginger and chile to the wok and stir-fry over high heat until lightly browned in spots, about 2 minutes. Return the chicken and any accumulated juices to the wok and stir-fry for 1 minute. Whisk the stock mixture again, add it to the wok and simmer until the chicken is cooked through and the sauce is slightly thickened, about 1 minute longer. Serve with steamed rice.
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