Instructions: In large skillet, heat together oil and butter. Add chicken and leek; cook over medium-high heat until meat is no longer pink. Add mushrooms and cook, stirring frequently, until mushrooms are lightly browned. Sprinkle with soy sauce and vinegar. Dissolve cornstarch in cold chicken stock; pour into skillet, stirring constantly, and bring to a boil. Cook, stirring for 1 minute or until sauce has thickened. Add salt and pepper to taste. Sprinkle with parsley and radishes.

(Serve over Fluffy Rice)

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