Wok Chicken with Leeks | 15-Minute Asian Dinner

Wash and cut the chicken breast into thin strips, about 1 cm thick. In a bowl, marinate the chicken with 1 tablespoon of soy sauce (about 15 ml) and half of the cornstarch (about 7 g) for 5 minutes, to achieve a tender and juicy texture over high heat.

Trim the leeks, wash thoroughly under cold running water to remove any traces of dirt, and slice diagonally into rounds about 1.5-2 cm thick (use both the white and light green parts). Peel and finely mince the garlic cloves, and finely grate the fresh ginger.

Prepare the aromatic sauce by mixing the remaining soy sauce (25 ml), rice vinegar, brown cane sugar, the remaining cornstarch (about 8 g), and 50 ml of cold water in a small bowl until the sugar and starch are dissolved.