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Chicken Hekka

By: Jim  
"An incredible Asian stir fry. One of my personal favorites."

Rating: This weblink has been rated 15 times with an average star rating of 4.2 Read Reviews (13)

Rate/Review | 818 people have saved this

Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
45 Min

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Original Recipe Yield 8 to 10 servings
 

Ingredients

  • 1 1/2 pounds skinless, boneless chicken breast meat
  • 3/4 cup white sugar
  • 3/4 cup soy sauce
  • 3/4 cup mirin (Japanese sweet wine)
  • 2 tablespoons vegetable oil
  • 1 tablespoon grated fresh ginger
  • 3 carrots, julienned
  • 2 onions, thinly sliced
  • 1 (14 ounce) can shredded bamboo, drained
  • 1/2 pound fresh mushrooms, sliced
  • 1 cup trimmed and coarsely chopped watercress
  • 1 (8 ounce) package rice noodles, soaked and cut into 2 inch pieces

Directions

  1. Cut chicken meat into bite size pieces. In a medium bowl combine the sugar, soy sauce, and mirin wine. Mix well, and set aside.
  2. In a skillet or wok, heat oil over medium-high heat. Squeeze juice from grated ginger into wok, add grated ginger, and stir fry until brown. Discard ginger fibers. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.
  3. One at a time add the carrots, onions, bamboo shoots, mushrooms, and watercress. Stir after each addition. Add rice noodles; cook, stirring, for about 3 more minutes, or until done.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 399 | Total Fat: 5g | Cholesterol: 49mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2004 by SALLYMANDER 
Delicious! Chicken Hekka is a local favorite here in Hawaii, so I was surprised to see a... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2003 by the allrecipes staff 
This recipe has been revised. The original submission called for soaking the rice noodles, and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2003 by AUBYRD 
Following some of the recommendations I read, I added garlic to the ginger before browning. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2004 by bhappe 
delish! we added major vegetables though- sugar snap peas, bean sprouts, zucchini, celery,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2003 by MISHAZADEH 
Very delicious. The taste reminds me of Yakisoba. In the future I would not add as much sugar... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2003 by MOONNOODLE 
The flavor on this is very good. It's very close to my favorite teriyaki restaurant's recipe.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2004 by SUEASTY 
we loved this recipe.I did change it according to everyone advice. I cut the recipe to half... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2007 by ALEODRAGON 
This is a easy and yummy dinner. I used shitake mushrooms (cause I love the flavor) and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by KSCHLESINGER 
This was a very good recipe that my younger brother and sister also really liked. I added... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2005 by CLUMBER 
I thought this was just OK. I cut down the sugar, and added sugar snap peas and baby corn in... MORE

 
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