Chicken and leek stir fry. Leeks and sesame seeds turn this into a dish filled with flavor with only a few ingredients. This Stir Fry Chicken recipe is one from the archives that I recently remade and re-fell in love with. Except for the leeks, I keep everything else on.
To make the stir-fry, heat the oil in a small frying pan.
Add the garlic, leeks and pepper and cook until soft.
Pour in the marinade mixture and bring to a simmer, continue to cook until the mixture is thick.
You can cook Chicken and leek stir fry using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Chicken and leek stir fry
- It's 2 of chicken breast.
- It's 1 Tbsp of garlic or to taste.
- It's 1 of leek chopped.
- You need 6 rashers of bacon sliced.
- Prepare 1 1/2 cup of mushrooms.
- Prepare 3/4 cup of peas.
- You need 250 ml of cream.
- You need 400 g of pasta.
Spoon the stir fried vegetables into the centre of a plate, put the chicken on top and serve. This batch of stir fry was a generous one in terms of portion size. Forgetting the fact that it was just two people in the Fuss Free Cooking household as well as I will be traveling to Melbourne in. Fry the rest of the garlic and ginger, along with the chilli.
Chicken and leek stir fry step by step
- Cook pasta.
- Brown chicken and set aside.
- Fry leek, garlic and bacon until brown and add mushrooms.
- Add chicken and peas, mix well until peas are thawed.
- Add cream and let simmer until sauce thickens slightly.
- Add cooked pasta mix well then serve.
Add the leeks and red pepper. Stir-fry until evenly mixed and the chicken is cooked through with no pink meat remaining. Searing leeks brings out their crunchy freshness. If you have a large wok, you can use it here; otherwise, a large pan works well. Trim the ends and dark green tops from the leeks and discard.