Chicken Hekka

A gingery Asian stir fry with heaps of carrot, onion, bamboo shoots, and mushrooms served over delicate rice noodles.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 399 Calories

Ingredients

• ¾ cup white sugar
• 2 tablespoons vegetable oil
• 2 onions, thinly sliced
• ¾ cup soy sauce
• ½ pound fresh mushrooms, sliced
• 1 tablespoon grated fresh ginger
• 1 ½ pounds skinless, boneless chicken breast meat
• 1 cup trimmed and coarsely chopped watercress
• ¾ cup mirin (Japanese sweet wine)
• 3 carrots, julienned
• 1 (14 ounce) can shredded bamboo, drained
• 1 (8 ounce) package rice noodles, soaked and cut into 2 inch pieces

Recipe Instructions

Step 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.

Step 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.

Step 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.