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Chicken Hekka Recipe

Chicken Hekka Recipe

4.8 from 17 reviews

Chicken Hekka, a classic Hawaiian comfort dish with Japanese influence, features tender chicken simmered in a sweet-savory shoyu sauce with glass noodles, mushrooms, bamboo shoots, and fresh veggies—a one-pot meal rich in umami and island warmth.

Ingredients

Scale

Chicken Hekka Ingredients:

  • 1 1/2 lbs boneless, skinless chicken thighs, sliced
  • 8 oz dried long rice (glass noodles), soaked in warm water for 10 minutes
  • 2 tbsp vegetable oil
  • 1/2 cup onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup carrots, julienned
  • 1 cup shiitake or button mushrooms, sliced
  • 1 cup bamboo shoots, sliced
  • 1 cup green onions, cut into 2-inch pieces
  • 2 cups baby spinach or watercress
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake or chicken broth
  • 2 tbsp brown sugar
  • 1 tbsp ginger, grated

Instructions

  1. Sauté Aromatics: In a large sauté pan or wok, heat oil over medium-high heat. Add garlic, onion, and ginger; cook until fragrant and softened.
  2. Cook Chicken: Add sliced chicken and cook until browned and nearly cooked through.
  3. Add Vegetables: Stir in carrots, mushrooms, and bamboo shoots. Sauté for 2–3 minutes.
  4. Make Sauce: In a small bowl, mix soy sauce, mirin, sake (or broth), and brown sugar. Pour into the pan and stir to coat everything.
  5. Simmer Noodles: Add soaked long rice noodles and toss to combine with sauce and ingredients. Cover and simmer for 5–7 minutes until noodles are tender and have absorbed the sauce.
  6. Finish Dish: Stir in spinach and green onions, cooking just until wilted. Adjust seasoning to taste.
  7. Serve: Serve hot, family-style or in individual bowls.

Notes

    Nutrition

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