Chicken Hekka

Chicken Hekka

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"An incredible Asian stir fry. One of my personal favorites."
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45 m servings 399 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 58.4g
  • 19%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1483 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 21 Ratings

Most helpful positive review

Delicious! Chicken Hekka is a local favorite here in Hawaii, so I was surprised to see a recipe here. This recipe is incredible, the flavors and textures combine very well to create a very tast...

Most helpful critical review

I thought this was just OK. I cut down the sugar, and added sugar snap peas and baby corn in addition to the veggies in the recipe. I did use the noodles as directed. I was expecting more of ...

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Delicious! Chicken Hekka is a local favorite here in Hawaii, so I was surprised to see a recipe here. This recipe is incredible, the flavors and textures combine very well to create a very tast...

This recipe has been revised. The original submission called for soaking the rice noodles, and this step was not included in the published recipe. Soak the noodles as directed on the package bef...

delish! we added major vegetables though- sugar snap peas, bean sprouts, zucchini, celery, whole spinach leaves, garlic, tons of button mushrooms sliced thick, etc. We also used a larger portion...

Very delicious. The taste reminds me of Yakisoba. In the future I would not add as much sugar as recommended. In addition to the veggies in the recipe, I added snow peas,chanterelle mushrooms an...

Following some of the recommendations I read, I added garlic to the ginger before browning. Also, I reduced the sugar by half. For vegetables I also added snow peas, bean sprouts and celery in...

This is a easy and yummy dinner. I used shitake mushrooms (cause I love the flavor) and "Napa" cabbage, as I don't care for watercress. Before adding the shoyu (soy sauce) mixture, TASTE IT!!!...

we loved this recipe.I did change it according to everyone advice. I cut the recipe to half for 2 of us and still leftovers. I used alot of fresh garlic,more ginger,added alot of vegetbles,zucc...

The flavor on this is very good. It's very close to my favorite teriyaki restaurant's recipe. I had a very hard time though with the rice noodles. I had a bad feeling about them as soon as I too...

This was a very good recipe that my younger brother and sister also really liked. I added yellow squash, waterchestnuts, and snow pea pods and cut the amount of sake in half. I could not find th...

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