Cut the leek in half lengthwise, then cut into half-moons, about 1/4 inch thick. Place the leeks in a large bowl of water and swish them around, letting the grit and dirt fall to the bottom of the bowl. Remove the leeks with a slotted spoon to a paper towel. Let drain and dry.

Heat a large skillet or wok over high heat. Add the sesame seeds and cook until they are golden brown, stirring constantly. Remove to a bowl.

Add the vegetable oil and sesame oil to the skillet and swirl to coat the skillet with the oils. Add the chicken in three batches, cooking until browned. Return all of the chicken to the skillet.

Add the leek and the garlic to the chicken and cook for 2-3 minutes, or until the leek is soft. Check the chicken to see if it is cooked through; if it is not, reduce the heat and cover the skillet and allow the chicken to cook until cooked through.

Add the soy sauce, mirin and sugar to the chicken. Add the sesame seeds and stir to combine. Season to taste with salt and pepper. Serve topped with the green onions.

I love to serve this over pasta, but it’s also great with rice.