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

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

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.