This chicken and leek stir fry is so good, but here’s a secret: it’s not REALLY a stir fry.
It’s easier, doesn’t need a wok, and it’s on the table in 20.
The key is adding the ingredients in the order they need to cook. In a traditional stir fry, you would remove the meat after searing and reintroduce it near the end. By using chicken thighs, which (imo) get better the longer they cook, the meat can stay cooking along with the veggies for the entire time.
A zingy stir fry sauce uses black vinegar as the base to bring a punch of acid to the dish.
Try it yourself.
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