Stir Fried Chicken And Leeks Recipes

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CHICKEN PEPPER STIR-FRY



Chicken Pepper Stir-Fry image

I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 each small green, sweet red and sweet yellow pepper, julienned
1 medium onion, quartered
4 tablespoons olive oil, divided
2 garlic cloves, minced
3/4 pound boneless skinless chicken breast halves, cubed
3/4 teaspoon Cajun seasoning
1/3 cup packed brown sugar
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Hot cooked rice, optional

Steps:

  • In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.

Nutrition Facts :

STIR-FRIED CHICKEN AND BOK CHOY



Stir-Fried Chicken and Bok Choy image

No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, main course

Time 30m

Yield Serves 2 to 3

Number Of Ingredients 13

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil
2 teaspoons light brown sugar
3/4 pound boneless chicken thighs, cut into 1/2-inch strips
2 tablespoons finely chopped gingerroot
2 cloves garlic, finely chopped
3 tablespoons peanut or vegetable oil
1/2 pound bok choy (1 head), trimmed and thinly sliced
2 leeks (1/2 pound), halved lengthwise and thinly sliced
Pinch chile flakes
Salt, as needed
Cooked rice, for serving

Steps:

  • In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
  • Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
  • Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKEN, LEEK & BROWN RICE STIR-FRY



Chicken, leek & brown rice stir-fry image

Combine the classic flavours of chicken and chorizo with kale and rice for a substantial yet speedy dinner, taking less than 20 minutes to make

Provided by Samuel Goldsmith

Categories     Dinner

Time 19m

Number Of Ingredients 9

1 tbsp olive oil
250g chicken breast, thinly sliced
100g chorizo, chopped
1 leek, halved lengthways and finely sliced
1 red pepper, deseeded and chopped
80g kale, any tough stalks removed, leaves roughly chopped
1 tbsp soy sauce
1 tbsp red wine vinegar
2 x 250g pouches microwave wholegrain rice

Steps:

  • Heat the oil in a frying pan over a high heat and fry the chicken for 3 mins. Stir in the chorizo and cook for 2 mins more until the chicken is light golden and the chorizo has released its fat. Scoop the chicken and chorizo into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.
  • Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the kale and fry for 1 min more until the leaves have just started to wilt at the edges.
  • Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken and chorizo back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.

Nutrition Facts : Calories 398 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 1.5 milligram of sodium

FRIED CHICKEN WITH LEEK SAUCE



Fried Chicken With Leek Sauce image

Make and share this Fried Chicken With Leek Sauce recipe from Food.com.

Provided by tomoko matsunaga

Categories     Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

400 g chicken thighs
1/4 cup cornstarch
oil (for frying)
2 long leeks
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon lemon juice
1/2 tablespoon oyster sauce

Steps:

  • cut the leek thinly.
  • Put the leek into a bowl with sauce mixture and mix them well.
  • set aside.
  • Remove all yellow fat from chiken, cut into small pieces, and cover with corn starch.
  • Heat oil in a pan and fry chicken in oil and cook them until nice and golden colour and chicken's juice goes clear.
  • Serve with leek sauce top on the chicken.

Nutrition Facts : Calories 303.5, Fat 18.8, SaturatedFat 4.9, Cholesterol 84, Sodium 398.5, Carbohydrate 14.4, Fiber 0.9, Sugar 1.9, Protein 18.5

CHINESE-STYLE STIR-FRIED BROCCOLI, CARROTS AND LEEKS



Chinese-Style Stir-Fried Broccoli, Carrots and Leeks image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 bunch broccoli
3 medium carrots, scraped
3 medium leeks, white part only
1 tablespoon peanut oil
1 teaspoon finely minced garlic
1 teaspoon finely minced ginger
2 tablespoons chicken broth
1 tablespoon sesame seeds
1 teaspoon light soy sauce
1 teaspoon sesame oil

Steps:

  • Trim the broccoli, discarding thick stems and leaves. Cut into flowerets. Slice carrots and leeks thinly.
  • In a wok or large saute pan, heat the peanut oil. Add minced garlic and ginger and stir-fry briefly to flavor the oil. Add broccoli, carrots and leeks and toss briefly to mix well. Add chicken broth, cover and cook for 3 minutes over medium heat. Remove cover, raise heat, and cook, stirring constantly, for 5 minutes, until vegetables are tender.
  • While vegetables are cooking, toast sesame seeds in a separate saute pan until they are golden brown. Set aside.
  • When vegetables are done, add soy sauce and mix well. Remove from heat, turn into a warm serving bowl and sprinkle with sesame seeds and sesame oil. Serve immediately.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 98 milligrams, Sugar 5 grams

STIR-FRIED CHICKEN AND LEEKS



Stir-Fried Chicken And Leeks image

Number Of Ingredients 9

1 chicken breast
1/2 pound young leek stalks
2 or 3 slices fresh ginger root
2 tablespoons soy sauce
1 tablespoon sherry
1/4 teaspoon salt
2 tablespoons oils
1/4 teaspoon salt
2 tablespoons oils

Steps:

  • 1. Skin and bone chicken then slice thin. Cut leek stalks in 1-inch sections. Mince ginger root. 2. Combine soy sauce, sherry and salt. 3. Heat oil. Add remaining salt, then leeks and stir-fry to brown lightly. Remove from pan. 4. Heat remaining oil. Add ginger root stir-fry a few times. Then add chicken and stir-fry until it loses its pinkness (about 2 minutes). 5. Stir in soy-sherry mixture 1/2 minute more to blend in. 6. Return leeks and stir-fry another minute to reheat and blend flavors. Serve at once.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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