Chicken-and-Leek Stir Fry

• 1/4 cup chicken stock or low-sodium broth
• 1 tablespoon Asian fish sauce
• 1/2 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breasts, cut into 1/2-inch strips
• 2 medium leeks, white and tender green parts only, cut into 2-by-1/4-inch matchsticks
• 1 tablespoon minced fresh ginger
• 1 serrano chile, thinly sliced
• Steamed rice, for serving

1. In a small bowl, whisk the chicken stock with the fish sauce and cornstarch.
2. In a wok or a large skillet, heat the oil until very hot.
3. Add the chicken and stir-fry over high heat until opaque but not cooked through, about 2 minutes.
4. Using a slotted spoon, transfer the chicken to a plate.
5. Add the leeks, ginger and chile to the wok and stir-fry over high heat until slightly wilted and lightly browned in spots, about 2 minutes.
6. Return the chicken and any accumulated juices to the wok and stir-fry for 1 minute.
7. Whisk the stock mixture and add it to the wok.
8. Stir-fry until the chicken is just cooked through and the sauce is slightly thickened, about 1 minute.
9. Serve with steamed rice.

chicken stock, fish sauce, cornstarch, vegetable oil, skinless, leeks, fresh ginger, serrano chile, rice

Taken from www.foodandwine.com/recipes/chicken-and-leek-stir-fry (may not work)