Looking for a midweek dinner recipe that’s high in flavor and short on time? This filling stir-fry is the answer. If leeks aren’t available, substitute a large yellow onion. Serve as is or over rice.
Ingredients
- 2 tablespoons extra virgin olive oil, more as needed
- 2 tablespoons untoasted sesame oil
- 4 boneless, skinless chicken thighs, sliced into thin strips
- 1-inch piece ginger, peeled and sliced into thin coins
- 12 garlic cloves, peeled
- 4 scallions, trimmed and cut on the diagonal into 1-inch pieces
- 2 large leeks, trimmed, triple-rinsed, and sliced into coins
- 1 red bell pepper, stemmed, seeded, and cut into slivers
- 8 ounces asparagus, trimmed and cut on the diagonal into 1-inch pieces
- 1 teaspoon red pepper flakes
- 1/2 cup Chinese rice wine
- 2 tablespoons soy sauce
Directions
Step 1
Heat a large wok or frying pan over high heat. When hot, add the olive and sesame oils and the chicken. Use tongs to turn the chicken pieces until they’ve browned on all sides and are just about cooked through. Use a slotted spoon to transfer the chicken to a large bowl.
Yields 4 servings