Chicken Stir Fry with Leeks and Salt and Pepper Lettuce
Recipe type: chicken
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
Chicken and vegetables served over stir fried salt and pepper lettuce.
  • 3 T. oil (I used olive oil but they recommend peanut oil)
  • 1 lb. chicken breasts, thinly sliced
  • 2 leeks, white and pale green parts only, cut in half lengthwise then cut into ½ inch half moons
  • 1 bell pepper, chopped
  • 2 c. broccoli florets
  • salt and pepper
  • 2 inch piece of garlic, grated
  • 4 garlic cloves, minced
  • ⅓ c. hoisin sauce
  • ¼ c. soy sauce
  • ¼ c. beef stock
  • 1 T. rice wine vinegar
  • 1 head iceberg lettuce, cut into ½ inch strips
  • 2 t. sesame oil
  1. Heat a large skillet over medium heat. Add 2 tablespoons oil then add in the chicken. Stir fry for 3-5 minutes or until no pink is showing.
  2. Add in the leeks, pepper, and broccoli and cook for 3-4 minutes. Sprinkle with salt and pepper.
  3. Add the ginger and garlic and cook for about 2 minutes.
  4. Stir in the hoisin, soy sauce, beef stock, and vinegar. Cook for one minute then transfer to a bowl.
  5. Add in the remaining tablespoon of oil and add the lettuce. Stir fry for 1 minute or until just wilted.
  6. Add in the sesame oil and salt and pepper. Stir and remove from heat.
  7. Place the wilted lettuce on 4 plates and top with the chicken and vegetable mixture.
Recipe adapted from Rachael Ray Magazine
Recipe by Hezzi-D's Books and Cooks at