Thai Chicken & Leek

*I didn't have enough leeks, so I changed some of the amounts -- I don't think it matters much at all.

Ingredients (from The Modern of Art of Thai Cooking)

2 leeks (about 1 pound; I used one small leek that was less than 1/2 pound)
1/2 tbsp flour
1/3 cup chicken broth
2 tbsp vegetable oil (I only used 1 tbsp)
6 cloves garlic, minced (I used 3 tbsp of the minced stuff from the jar)
1 pound boneless, skinless chicken breast (I used one breast...I don't know how much it weighed)
5 tbsp sugar (I used 3 tbsp)
3 tbsp fish sauce
3 tbsp whole yellow bean sauce (I don't know what that is...I used the red curry paste from the previous post)

Trim off the root ends of the leeks and all but about 3 inches of the green tops. Angle-cut the green tops into thin slices. Cut the white bulbs in half lengthwise, then angle-cut them into thin slices. Put the sliced leeks in a colander and wash them well. Drain and set aside.

Stir the flour into the chicken stock until blended.

Place all of the ingredients within easy reach of the cooking area.

Set a wok over medium-high heat. When hot, add the oil. When the oil is hot, add the garlic and stir-fry briefly, just until golden and aromatic. Add the chicken, raise the heat to high, and stir-fry for 1 minute. Stir in the sugar, fish sauce, and leeks and stir-fry for 1 minute. Add the yellow bean sauce (or red curry paste) and the chicken stock-flour mixture. Cook, stirring occasionally, just until the meat and vegetables are tender and cooked through, and the sauce reduces slightly, about 1 to 1 1/2 minutes.

Transfer to platter and serve with jasmine rice. (I omitted the rice, but I bet it would have been tasty.)

2 servings, 7 weight watcher points each.


The picture is not great -- it looks gelatinous. It looked better in person and was scrumptious.