Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Olive oil 1 1/2 c Baby carrots, quartered
2 lg Garlic cloves, sliced -lengthwise
1/2 c Minced shallots 3 ts To 4 ts dried lemon zest
1/2 To 1 lb skinless, boneless -(peel)
-chicken, cut in bite sized 2 tb Dried tarragon
-pieces 1 c (4oz) shredded Jarlsberg
2 c (6oz) chopped leeks, washed -Lite cheese
-and drained (white and 1 c Frozen peas, thawed
-green parts) -(optional)
1 c Thinly sliced newpotatoes

Serves 4-6

minced fresh parsley, for garnish

In wok or large skillet with cover, heat olive oil over high heat
until nearly smoking. Stir fry garlic, shallots and chicken. Remove
to a bowl. Add leeks to wok and stir fry 3 minutes. Remove to chicken
bowl. Add potatoes, carrots, lemon peel and tarragon and stir fry 5
minutes. Return chicken and leeks to wok. Add 1/2 cup water, stir
quickly, cover tightly and steam 5 minutes. Add more water if
necessary. Remove from heat, add cheese and, if desired, peas. Stir
and serve. Serve with a green salad and light sourdough French bread
or crusty rolls.

Origin: Journal American, March 31/93 Shared by: Sharon Stevens

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