1. Heat half the oil in a wok or large frying pan. Stir fry chicken, in batches, until browned.
2. When cooked, remove from wok.
3. Heat remaining oil. Stir fry garlic, leek, carrot and broccoli until leek is soft.
4. Return chicken to wok with blended cornflour and stock, sauce and nuts. Stir until mixture boils and thickens slightly.
5. Serve and Enjoy