Yield: 4 servings
Measure | Ingredient |
---|---|
2 teaspoons | Olive oil |
2 larges | Garlic cloves, sliced |
½ cup | Minced shallots |
½ \N | To 1 lb skinless, boneless chicken, cut in bite sized pieces |
2 cups | (6oz) chopped leeks, washed and drained (white and green parts) |
1 cup | Thinly sliced newpotatoes |
1½ cup | Baby carrots, quartered lengthwise |
3 teaspoons | To 4 ts dried lemon zest (peel) |
2 tablespoons | Dried tarragon |
1 cup | (4oz) shredded Jarlsberg Lite cheese |
1 cup | Frozen peas, thawed (optional) |
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.
Origin: Journal American, March 31/93 Shared by: Sharon Stevens