Recipes Stir-Fried Chicken with Leeks Be the first to rate & review! 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. Amazing Chicken Recipes By Grace Parisi Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 Ingredients 1/4 cup chicken stock or low-sodium broth 1 tablespoon Asian fish sauce 1/2 teaspoon cornstarch 2 tablespoons vegetable oil 1 pound skinless, boneless chicken breasts, cut into 1/2-inch strips 2 medium leeks, white and tender green parts only, cut into 2-inch matchsticks 1 tablespoon minced fresh ginger 1 serrano chile, seeded and thinly sliced Steamed rice, for serving Directions In a small bowl, whisk the stock with the fish sauce and cornstarch. 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. Rate it Print