Yield: 4 servings

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

Serves 4-6

 

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.

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