Ingredients

Preparation and cooking time about 30 minutes

3 tablespoons extra-virgin olive oil
2 large garlic cloves, sliced
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
2 cups chopped leeks, white and green parts, washed and drained
1 cup thinly sliced small potatoes
1 1/2 cups baby carrots, quartered lengthwise
3 or 4 teaspoons dried lemon peel (see note)
2 tablespoons dried tarragon
1/2 cup water or vegetable broth
1 cup (4 ounces) grated low-fat Jarlsberg cheese
1 cup frozen peas, thawed
Minced fresh parsley, for garnish

In wok or large skillet with cover, heat olive oil over high heat until nearly smoking. Stir-fry garlic, leeks and chicken until golden-brown and tender, about 5 minutes. Remove to a bowl. Add potatoes, carrots, lemon peel and tarragon to wok and stir-fry 5 minutes. Return leek and chicken to wok. Add 1/2 cup water or vegetable broth; stir quickly, cover tightly and steam 5 minutes.
Remove from heat, add cheese and peas; stir to combine. Garnish with parsley and serve immediately. Makes 4 servings.
Nutrition information per serving: 408 cal., 40 g pro., 16 g total fat (4 g saturated fat), 76 mg chol., 26 g carbo., 286 mg sodium.

Directions

Note: Dried lemon peel is available in the spice section of the supermarket.