An incredible Asian stir fry. One of my personal favorites.

Jim
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Cut chicken meat into bite size pieces. In a medium bowl combine the sugar, soy sauce, and mirin wine. Mix well, and set aside.

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  • 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.

  • 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.

Nutrition Facts

399 calories; 5 g total fat; 49 mg cholesterol; 1483 mg sodium. 58.4 g carbohydrates; 24.6 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2004
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 tasty and comforting dish. I made only minimal changes: used chicken thighs instead of breasts reduced the amount of sugar to about 1/3 cup (my Mirin was very sweet to begin with) and used about 4 big slices of ginger instead of grating it (left them in the pot the whole time.) Don't leave the Mirin out! Its flavor is an integral part of the recipe. And don't skimp on the watercress either watercress always shrinks when you cook it. This recipe will be a permanent addition to my collection. Read More
(35)

Most helpful critical review

Rating: 3 stars
02/07/2005
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 a 'stir fry' but I ended up with a ton of sauce -- I had to use a slotted spoon to plate up the dish even after letting it reduce somewhat. Even with the noodles my husband felt that this needed to be served with rice. The chicken flavor was OK but it was far too much trouble to make for the results that I got. Read More
(6)
24 Ratings
  • 5 star values: 10
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/04/2004
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 tasty and comforting dish. I made only minimal changes: used chicken thighs instead of breasts reduced the amount of sugar to about 1/3 cup (my Mirin was very sweet to begin with) and used about 4 big slices of ginger instead of grating it (left them in the pot the whole time.) Don't leave the Mirin out! Its flavor is an integral part of the recipe. And don't skimp on the watercress either watercress always shrinks when you cook it. This recipe will be a permanent addition to my collection. Read More
(35)
Rating: 5 stars
05/04/2004
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 tasty and comforting dish. I made only minimal changes: used chicken thighs instead of breasts reduced the amount of sugar to about 1/3 cup (my Mirin was very sweet to begin with) and used about 4 big slices of ginger instead of grating it (left them in the pot the whole time.) Don't leave the Mirin out! Its flavor is an integral part of the recipe. And don't skimp on the watercress either watercress always shrinks when you cook it. This recipe will be a permanent addition to my collection. Read More
(35)
Rating: 5 stars
07/21/2003
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 before adding them to the dish. Read More
(31)
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Rating: 5 stars
02/02/2004
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 of ginger and just sliced it into chunks so that we didn't have to do all the grating squeezing and picking out of fibers. Too much work! ginger is cheap! Dont forget to soak the noodles (bring water to a boil remove from heat and add noodles drain them when you're done with everything else.) We'll be making this again!!! Read More
(21)
Rating: 5 stars
12/31/2003
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 and baby bok choy. Read More
(15)
Rating: 4 stars
12/31/2003
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 instead of bamboo shoots. We enjoyed the flavors although I would like for the sauce to be a little thicker. I'm thinking next time I will try adding a little corn starch to thicken at end of cooking time. Also instead of regular onion I think I will add green onion for more color. Read More
(14)
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Rating: 5 stars
08/18/2007
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!!! If it's too sweet add a little water! Also if it's to "runny" for your taste add a little corn starch! This is super good with steaming hot white sticky rice (japanese rice)!!! I think people who gave this a poor review are not used to asain food. Read More
(12)
Rating: 5 stars
08/26/2004
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 zucchni small brocoli bits peapods green onion & regular onion.I think iway add more spice to it and some hot pepper flakes next time. will make again. Read More
(11)
Rating: 4 stars
07/21/2003
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 took them out of the package - they were very unwieldy! The directions say to soak them before you put them in your recipe but I ignored it because it didn't say to do so in this recipe. Bad move! They were way too undercooked and the vegetables were overcooked. Next time I'll probably just do regular pasta or soba noodles. Overall everyone who ate it liked it and the noodles are the only thing I'd change. I also substituted celery for bamboo shoots and spinach for the watercress since I didn't have either on hand. They worked fine. Oh and I also added a couple cloves of garlic with the ginger. I will definitely try this again. Read More
(10)
Rating: 4 stars
06/23/2003
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 the long rice noodles and served it over rice instead very delicious! Read More
(7)
Rating: 3 stars
02/07/2005
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 a 'stir fry' but I ended up with a ton of sauce -- I had to use a slotted spoon to plate up the dish even after letting it reduce somewhat. Even with the noodles my husband felt that this needed to be served with rice. The chicken flavor was OK but it was far too much trouble to make for the results that I got. Read More
(6)