Makes 4 servings
3 tablespoons extra−virgin olive oil
2 large garlic cloves, sliced
2 cups chopped leeks, white and green parts, washed and drained
1 pound skinless, boneless chicken breast, cut into bite−size pieces
1 cup thinly sliced small potatoes
1 1/2 cups baby carrots, quartered lengthwise
3 or 4 teaspoons dried lemon peel (see note)
2 tablespoons dried tarragon
1/2 cup water or vegetable broth
1 cup grated low−fat Jarlsberg cheese (4 ounces)
1 cup frozen peas, thawed
Minced fresh parsley, for garnish
In wok or large skillet with cover, heat olive oil over high heat until nearly smoking. Stir−fry garlic,
leeks and chicken until golden brown and tender, about 5 minutes. Remove to a bowl. Add potatoes,
carrots, lemon peel and tarragon to wok and stir−fry 5 minutes. Return leeks and chicken to wok. Add
1/2 cup water; stir quickly, cover tightly and steam 5 minutes.
Remove from heat, add cheese and peas; stir to combine. Garnish with parsley and serve immediately.