Summary

Ingredients

• 150 g skinless chicken breasts
• 1 teaspoon corn flour
• 1 ½ tablespoon rice wine
• 30 g leeks
• 10 g iner root
• 1 tablespoon soy sauce
• salt and pepper
• 50 g walnuts
• 2 tablespoon vegetable oil

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Instructions

1. Cut the chicken breasts into pieces about ½ cm thick.
2. In a bowl, combine the chicken pieces with corn flour and 1 tablespoon rice wine. Refrigerate while preparing the other ingredients.
3. Clean the leek and ginger root, then slice them into thin pieces.
4. In a small bowl, mix soy sauce with ½ tablespoon rice wine, salt and pepper to make the sauce.
5. Halve or quarter the walnut kernels according to your preference.
6. Heat a wok or large pan over medium-high heat and add the vegetable oil.
7. Once hot, add the walnuts and fry for 1 minute, stirring constantly. Remove with a slotted spoon and set aside.
8. Add the marinated chicken to the remaining oil in the pan and stir-fry for 1 minute until cooked through.
9. Add the ginger and leek slices and stir-fry for 1 minute.
10. Pour in the sauce and return the walnuts to the pan. Stir-fry for 1 minute until everything is heated through and coated with sauce, being careful not to let it brown too dark.
11. Serve immediately while hot.