Ingredients Jump to Instructions ↓

  1. 2 teaspoons Olive oil

  2. 2 larges Garlic cloves, sliced

  3. cup Minced shallots

  4. To 1 lb skinless, boneless chicken, cut in bite sized pieces

  5. 2 cups (6oz) chopped leeks, washed and drained (white and green parts)

  6. 1 cup Thinly sliced newpotatoes

  7. 1 1/2 cup Baby carrots, quartered lengthwise

  8. 3 teaspoons To 4 ts dried lemon zest (peel)

  9. 2 tablespoons Dried tarragon

  10. 1 cup (4oz) shredded Jarlsberg Lite cheese

  11. 1 cup Frozen peas, thawed

Instructions Jump to Ingredients ↑

  1. Serves 4-6 minced fresh parsley, for garnish In wok or large skillet with cover, heat olive oil over high heat until nearly smoking. Stir fry garlic, shallots and chicken. Remove to a bowl. Add leeks to wok and stir fry 3 minutes. Remove to chicken bowl. Add potatoes, carrots, lemon peel and tarragon and stir fry 5 minutes. Return chicken and leeks to wok. Add ½ cup water, stir quickly, cover tightly and steam 5 minutes. Add more water if necessary. Remove from heat, add cheese and, if desired, peas. Stir and serve. Serve with a green salad and light sourdough French bread or crusty rolls.

  2. Origin: Journal American, March 31/93 Shared by: Sharon Stevens


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