Asian Chicken Stirfry with Carrots, Leeks and Celery
Mix 3 tablespoons soy sauce with ginger and cornstarch and season with salt and pepper. Cut chicken breasts into bite-size pieces and mix with the sauce.
Peel carrots and celery and cut into thin strips. Rinse, trim and cut the leeks into rings. Peel onion, halve lengthwise and cut into thin slices. Peel garlic and chop finely.
Heat 2 tablespoons oil in a wok or large frying pan and saute chicken pieces in portions while stirring. Remove when cooked and keep warm.
Add remaining oil to the pan. Add onions, carrots and celery and saute for 2-3 minutes while stirring. Add leeks and garlic and saute for another 2-3 min. Season with remaining soy sauce, salt and pepper. Add chicken back to the wok and cook a further 5 minutes over low heat. Serve the stir fry in bowls with rice.