While thinking of recipes for my birthday lunch, I realized that I’ve only recently started adding leek into recipes when cooking.
I recall my grandma making some recipes with leeks when I was little, and me hating the taste of every single one of them. But now that I have control over what goes into certain dishes, as is with many other things actually, I especially like cooking chicken with leeks.
When in the mood for something super simple, yet delicious and filling, I turn to this chicken stir-fry recipe.
Leek & Green Beans Chicken Stir-Fry
500 grams chicken breast
1 large leek, or 2 small leeks
300 grams green beans
pinch of salt, pepper, ginger, and curry
splash of wine or chicken stock
1 tbsp soy sauce
Cut the green beans up (if you want to) and cook them in a pan with a bit of olive oil, seasoned with salt, white pepper, ginger and maybe some curry, tossing frequently for about 5-10 minutes. Add a little water if you’re not using frozen green beans straight out of the freezer.
After the beans turn color, cut the chicken up in small cubes and add it to the pan.
When the chicken is nearly cooked, add in the leeks, thinly sliced. The leeks get sauteed quickly while the chicken finishes cooking. You can add a splash of wine, too, for an extra flavor; or just add a bit of chicken stock so the leeks have some “juice” to saute in. Add one tbsp of soy sauce.
Cook for another 5 minutes, then serve as is or with a side of rice.
When in the mood for something fancier, I go with my homemade Szechuan Chicken recipe. Come to think of it, it’s not even that it’s fancier, just has more ingredients, hence more prep work to it.
And to tell the truth, when in lack of time or if I’m just plain lazy, I leave out the green beans and make the chicken stir-fry with leeks only. It still tastes wonderful!
Let me know if you try making either of these! I’m curious to see if you liked them.
Bon appétit! ;)