Stir-fried Chicken Fillet With Leeks In Savoury Sauce Recipe

Slice and prepare chicken

Trim any excess fat from the chicken breast fillets and slice them thinly across the grain into 1/4" (6 mm) strips. Pat the slices dry with paper towel.

Marinate

In a bowl combine 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1 teaspoon sesame oil and 1 teaspoon white pepper. Add the chicken slices and toss to coat. Let marinate for 15–20 minutes at room temperature (or up to 30 minutes in the fridge).

Prepare vegetables and aromatics

Trim and clean the leeks thoroughly (leeks often hold grit between layers). Slice the white and light green parts on a diagonal into 1/4" pieces to yield about 2 cups. Julienne the ginger and mince the garlic. Slice spring onions for garnish if using.

Whisk together 1.5 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1/2 teaspoon dark soy sauce (optional), 120 ml chicken stock (or water), and 1/2 teaspoon sugar in a small bowl. In a separate small cup mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry; set both aside.

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Add the marinated chicken in a single layer (work in two batches if needed to avoid overcrowding). Stir-fry quickly for 2–3 minutes until the chicken is just cooked through and beginning to brown. Remove the chicken to a plate and set aside.

Return the wok to high heat and add the remaining 2 tablespoons oil. When the oil is hot, add the ginger and garlic and stir-fry for 10–15 seconds until fragrant, taking care not to burn the garlic.

Add the sliced leeks and stir-fry for about 1–2 minutes until they begin to soften but still retain a bit of crunch and bright color. If the leeks are releasing a lot of moisture, stir continuously and cook until most liquid has evaporated (about 1–2 minutes).

Return the cooked chicken and any accumulated juices to the wok and stir to combine with the leeks.

Pour the prepared savoury sauce over the chicken and leeks. Stir to combine and bring to a gentle simmer for 30–45 seconds.

Give the cornstarch slurry a quick stir, then pour it into the wok while stirring constantly. Cook for another 20–30 seconds until the sauce thickens to a glossy coating that evenly coats the chicken and leeks.

Taste and adjust seasoning: add up to 1/4 teaspoon salt and 1/4 teaspoon white or black pepper if needed. Stir in 1/2 teaspoon toasted sesame oil off the heat.

Transfer to a serving platter and garnish with sliced spring onions if desired. Serve immediately with steamed rice.