This is my teeny tiny twist to my favourite dish from Chinese takeaway – the ginger & spring onion (scallion) chicken stir fry, which I have substituted the spring onions with a leek.
This batch of stir fry was a generous one in terms of portion size. This came about when there were discounted chicken tenderloins for about $8+ per kilo at Harris Farm Markets. Forgetting the fact that it was just two people in the Fuss Free Cooking household as well as I will be traveling to Melbourne in two days, I brought 1.5kg home! I used 500g for chicken biryani and the rest for this to make this speedy chicken stir fry, a couple hours before boarding the flight.