This easy and healthy rice stir-fry is packed with nutritious leeks, pepper and kale plus tender chicken and smoky chorizo. A great speedy weeknight dinner!
Stir-Fry is one of my go-to dinners for a busy weeknight. Full of fresh ingredients, stir-fry dishes can be incredibly healthy and are also a great way to use up whatever vegetables and proteins you have lurking in the fridge. Just like my Salmon and Egg Fried Rice this Chicken and Leek Stir-Fry is a recipe I love to have on hand for those busy nights when you need something quick and easy!
Chicken and Leek stir-fry is so perfect as it is, but can also be readily customised to suit your diet or available ingredients. My husband loves it with mushrooms and sweetcorn replacing the pepper and kale, and I often substitute the chorizo for some smoky bacon or leftover ham.
This speedy chicken stir fry is perfect with either brown or white rice but also works well with noodles.
Chicken Stir-Fry with Leeks
I feel like leeks are a vegetable often overlooked. Yes everyone loves Leek and Potato Soup, but what other leek recipes typically come to mind? I’m making an effort to cook with leeks more often. Not only do leeks have such a lovely distinct flavour – like a mild onion with a hint of sweetness, but they are also full of nutrients. Leeks are very versatile too, and since they have a decent shelf life (fresh leeks can easily last 2 weeks in the fridge) they are great to keep on hand to brighten up quick recipes such as stir fry.
How to Prepare Leeks for Cooking
When cooking with leeks, it is really important to wash them well as they can hold a lot of dirt and grit.
To prepare leeks for cooking, first trim off the bottom roots and the dark green leafy tops. (Save these for making stock. I store them in a bag in the freezer along with other vegetable trimmings). Cut the leeks in half lengthways before slicing into thin half moons.
Place the sliced leeks in a colander and rinse well under cold water, making sure to move the leeks around inside the colander to dislodge and shift all of the dirt. Drain and pat dry with a clean towel or kitchen paper before cooking.
Ingredients for Chicken Leek Stir-Fry
- Rice – Brown or white rice both work for this stir-fry. Use a pouch of microwaveable rice for an even quicker dinner. You can also use noodles, cauliflower rice or even quinoa or cous cous.
- Chicken – I prefer to use chicken breast but you can use chicken thigh if preferred.
- Chorizo – chopped bacon or pancetta is a good substitute.
- Kale – Cavolo Nero is my favourite but curly kale is great too.
- Red Pepper
- Soy Sauce – I like to use a mix of dark and light soy as I enjoy the flavour, but you can use all purpose or low sodium too.
- Sherry Vinegar – rice vinegar is the best substitute but red wine vinegar works in a pinch.
- White Pepper
- Five Spice Seasoning – this is optional, but adds a nice touch of flavour to the chicken.
It is super easy to make this stir-fry vegan or vegetarian. Swap out the chorizo and chicken for plant-based alternatives or just replace them with some additional vegetables.
Edamame Beans are a great addition for a protein boost.
Swap the kale for some Bok Choy or broccoli. Peas are also a great addition.
You can use sliced pork instead of chicken – it is great with the Five Spice.
This is an excellent recipe for using up leftover roast chicken or roast turkey. Simply skip the first step and add some shredded cooked meat when you add the kale.
The simple sauce I use for Chicken and Leek Stir-Fry is made from a mix of Soy Sauce and Sherry Vinegar. It has such a nice sweet, salty tang and really brings out all the other flavours. You can use this simple sauce for pretty much any stir-fry dish you like – its a great way to make a meal out of all those odds and ends you have in the fridge!
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
Try another one of my Easy Dinner Recipes:
Chicken and Leek Stir-Fry with Chorizo and Kale
- 1 Wok or large frying pan
- 1 Chopping Board
- 1 Sharp Knife
- 1 Spatula or wooden spoon
- 1 slotted spoon
- 2 Mixing bowls
- 250 grams cooked rice
- 1 chicken breast
- 75 grams chorizo cut into small pieces
- 1 large leek sliced
- 1 red bell pepper sliced
- 100 grams kale
- pinch white pepper
- pinch salt
- 1 tsp Five Spice seasoning
- 1 tbsp vegetable or light olive oil
For the Stir-Fry Sauce
- 2 tbsp soy sauce
- 1 tbsp sherry vinegar
- Cut the chicken into thin bite-sized strips, add to a bowl and sprinkle over the salt, white pepper and five spice. Mix well with a spoon so the chicken is evenly coated in the spices.
- Heat the oil in a wok or large frying pan over a medium-high heat and add the chicken. Fry for 3-4 minutes until just cooked then remove with a slotted spoon and set aside.
- Add the diced chorizo to the hot pan and cook for 2 minutes until the oil starts to release, then add the sliced leeks and pepper.
- Allow the leeks and peppers to cook, stirring occasionally, for 3-4 minutes until they begin to soften. Remove the tough stalks from the kale and roughly tear or chop the leaves before adding to the pan.
- Stir in the cooked chicken, add the rice and pour over the soy sauce and sherry vinegar. Mix well to combine over heat for 2-3 minutes, ensuring the rice is warmed through.
- Add additional salt and white pepper to taste if desired then serve immediately.
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