Introduction
Winter vegetable stir-fry with grilled chicken is a delicious and comforting dish, perfect for the cold season. This recipe combines sweet carrot ribbons, tender leeks, and juicy grilled chicken, enhanced by garlic and fragrant soy sauce. You will enjoy this simple, balanced wok meal full of fresh winter flavors.
Why You’ll Love This Recipe
This recipe is easy to prepare using simple seasonal ingredients. It offers a mix of crunchy vegetables and tender chicken textures. The flavor is rich yet light, ideal for a healthy and quick dinner. Perfect for balanced winter eating.
Recipe Origins
Inspired by Asian cuisine, wok cooking preserves the freshness and slight crunch of vegetables. Combining winter vegetables with grilled chicken is a modern, healthy twist on classic stir-fry dishes.
Nutrition Information
Calories: 430
Fat: 22g
Carbohydrates: 18g
Protein: 45g
Sodium: 780 mg
Quick Facts
Preparation Time: 30 min
Cooking Time: 20 min
Servings: 4
Difficulty: ⭐ (Easy)
Storage and Reheating Tips
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a wok or skillet, stirring to preserve texture.
Serving Suggestions
Serve with plain basmati rice or Asian noodles. A fresh green salad adds lightness.
Common Mistakes
Not washing leeks properly can cause a gritty taste. Overcooking carrots makes them soft. Forgetting butter reduces richness and mouthfeel.
Recipe Variations
Replace cashews with almonds or hazelnuts. Add mushrooms for extra flavor. Use marinated chicken for a stronger taste.
Frequently Asked Questions
Can I use other fresh vegetables besides leeks and carrots?
Yes, cauliflower or broccoli also work well.
Can this dish be prepared in advance?
Yes, it keeps well in the fridge and reheats easily.
Which oil should I use?
Use a neutral oil like peanut or sunflower oil for wok cooking.
How can I make this dish spicier?
Add sliced fresh chili peppers or a dash of chili flakes while stir-frying for extra heat.
Ingredients
- 500 g carrots
- 3 leeks
- 2 garlic cloves
- 600 g chicken breast (2 large pieces)
- 40 g cashew nuts
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame seeds
- 1 tablespoon neutral oil (peanut or sunflower)
- 10 g butter
Instructions
1- Peel the carrots and shave them into ribbons using a peeler or vegetable slicer. Set aside.
2- Cut leeks lengthwise into quarters, rinse thoroughly, and finely slice.
3- Slice the chicken breasts into thin strips. Mince the garlic cloves.
4- Heat oil and butter in a wok. Sauté garlic and chicken strips for about 5 minutes, stirring regularly.
5- Add leeks and half a glass of water. Cook for 8 to 10 minutes, stirring occasionally.
6- Add the carrot ribbons and cook for about 3 minutes. Season with soy sauce.
7- Stir in cashew nuts and sprinkle toasted sesame seeds on top before serving.
