Place the chopped leeks into a pan with a drop of oil and sprinkle of salt.
When cooked add in the diced chicken and fry for a few minutes.
Add the corn starch and water and cook for a few more minutes until the chicken has been coated and the corn starch and water have become a little thick.
Add in the soya sauce, herbal salt, dried chilli flakes and pepper.
Add the diced pepper and chopped mange toute and cook for a further few minutes.
Just before serving mix through the handful of rocket so that it wilts with the heat.
Top the chicken mélange onto a few fritters and serve while still hot.
Quick Tip: I added a sprinkle of cinnamon to the batter for last night's dinner, which went wonderfully with the chicken.
You can also sprinkle these fritters with cannamon and sugar (or Xylitol) for a sweet treat - leaving out the salt and pepper in the batter.
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