3 tablespoons extra-virgin olive oil 2 large garlic cloves, sliced 2 cups chopped leeks, white and green parts, washed and drained 1 pound skinless, boneless chicken breast, cut into bite-size pieces 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 grated low-fat Jarlsberg cheese (4 ounces) 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 leeks and chicken to wok. Add 1/2 cup water; stir quickly, cover tightly and steam 5 minutes.
Remove from heat, add cheese and peas; stir to combine. Garnish with parsley and serve immediately.
