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Saucy Chicken nd Leek

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Servings: 4
Course: Dinner, Main Course
Calories: 250
Ingredients Method

Ingredients
  

  • 1 small leek white part only, sliced
  • 1 tsp garlic infused oil
  • 400 g chicken thighs cut into about 1.5 to 2cm pieces
  • 1 tbsp gluten-free plain flour all-purpose GF
  • ½ cup rice milk
  • Salt optional

Method
 

  1. Soften the leek
  2. Heat garlic-infused oil in a non-stick pan over medium heat.
  3. Add sliced leek and cook gently for 3–5 minutes, until soft and fragrant but not browned.
  4. Add the chicken
  5. Add the diced chicken and cook for 5–7 minutes, stirring occasionally, until the chicken turns white and begins to firm.
  6. Make the light sauce
  7. Sprinkle the gluten-free flour over the chicken.
  8. Stir well to coat.
  9. Slowly pour in the rice milk, stirring continuously to avoid lumps.
  10. Simmer for 3–4 minutes until the sauce thickens.
  11. Finish the sauce
  12. If using, stir in 1 tbsp cream for extra richness.
  13. Simmer 1 more minute.