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Sautéed chicken with leeks

Name: Sautéed chicken with leeks
Prep time: 30 min
Cook time: 23 min
Total time: 1 h 53 min
Yield: 4 people
Cuisine: French
Ingredients: 400 g chicken; 4 tablespoons soy sauce; 2 tablespoons white (spirit) vinegar; 1 tablespoon chilli spices; 3 tablespoons olive oil; 500 g leek; 1 shallot; 4 tablespoons olive oil; Salt; Pepper

Chunks of chicken marinated in a mixture of soy sauce, vinegar and spices, then sautéed with diagonally cut leeks cooked separately.

A simple, healthy recipe with a spicy kick.

111 K 3.6/5 (31 reviews)897932

Duration

1 hour 55 min.

Difficulty

Easy

Last modified on: October 27^th 2026

Step-by-step recipe Ingredients Duration Nutrition facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 400 g chicken
2 4 tablespoons soy sauce
3 2 tablespoons white (spirit) vinegar
4 1 tablespoon chilli spices
5 3 tablespoons olive oil
6 500 g leek
7 1 shallot
8 4 tablespoons olive oil
9 Salt
10 Pepper
Total weight: 1,130 grams

Times for this recipe

Preparation

30 min.

Resting

1 hour

Cooking

25 min.

All in all

1 hour 55 min.

Preparation 30 min.

Resting 1 hour

Cooking 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step-by-step recipe

Step 1 - ⌛ 10 min.

Cut the chicken into small chunks.

Step 2 - ⌛ 1 hour

Put these into a bowl and add 4 tablespoons soy sauce, 2 tablespoons white (spirit) vinegar, 1 tablespoon chilli spices and 3 tablespoons olive oil, then mix well,

Leave to marinate for at least 1 hour or overnight.

Step 3 - ⌛ 15 min.

Prepare 500 g leek and slice thinly into rounds or, for a more elegant look, cut on the diagonal.

Set aside.

Step 4 - ⌛ 4 min.

Prepare and chop 1 shallot.

Set aside.

Step 5 - ⌛ 10 min.

In a large skillet over high heat, add the marinated chicken pieces along with a little marinade, and sauté them.

When the chicken is almost done, pour in the rest of the marinade and let it reduce until there is very little liquid left.

Transfer the contents of the skillet to a plate.

Step 6 - ⌛ 1 min.

Heat 4 tablespoons olive oil in the same pan, still on high heat.

When really hot, add the chopped shallot, salt and pepper, and cook for 1 minute without colouring.

Step 7 - ⌛ 10 min.

Add the leeks, mix well and cook until tender, preferably uncovered (though you can cover at the start), to help keep their lovely green colour.

Step 8 - ⌛ 1 min.

Add the chicken...

Step 9 - ⌛ 2 min.

...mix well and just heat through again...

Step 10

...before serving.

Remarks

For the spices, I prefer a blend of chilli spices, though you can use whatever you like (curry, turmeric, etc.).

Keeping: To eat immediately, but keeps well in the fridge, covered with plastic film.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=14 %	5 g RDI=2 %	11 g RDI=15 %	154 kcal RDI=8 %	645 kJ RDI=8 %
Per person	25 g RDI=38 %	14 g RDI=5 %	31 g RDI=43 %	435 kcal RDI=22 %	1,820 kJ RDI=22 %
Whole recipe	99 g RDI=153 %	56 g RDI=21 %	124 g RDI=170 %	1,739 kcal RDI=87 %	7,279 kJ RDI=87 %