Ginger Chicken Stir Fry

    45 minutes

    This is a Hawaiian chicken stir fry called hekka. It's easy to make and the flavours are pretty intense!

    34 people made this

    Serves: 8 

    • 750g skinless, boneless chicken breast fillets
    • 2/3 cup (150g) caster sugar
    • 7 tablespoons soy sauce
    • 2/3 cup (170ml) mirin (Japanese sweet wine)
    • 2 tablespoons vegetable oil
    • 1 tablespoon grated ginger
    • 3 carrots, julienned
    • 2 onions, thinly sliced
    • 1 (225g) tin bamboo shoots
    • 250g mushrooms, sliced
    • 30g watercress, coarsely chopped
    • 250g rice noodles, soaked and cut into 5cm pieces

    Preparation:20min  ›  Cook:15min  ›  Extra time:10min  ›  Ready in:45min 

    1. Cut chicken into bite size pieces. In a medium bowl, combine the sugar, soy sauce and mirin. Mix well and set aside.
    2. In a large frying pan or wok, heat oil over medium high heat. Squeeze juice from grated ginger into wok then add grated ginger and stir-fry until brown. 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.

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    Reviews in English (31)


    Used different ingredients. 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 mangetout, bean sprouts and celery instead of bamboo shoots. We enjoyed the flavours, although I would like for the sauce to be a little thicker. I'm thinking next time I will try adding a little corn flour to thicken at end of cooking time. Also, instead of regular onion, I think I will add spring onion for more colour.  -  18 Jul 2008


    Altered ingredient amounts. Delicious! This recipe is incredible, the flavours 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 5T and used about 4 big slices of ginger instead of grating it (left them in the pot the whole time.) Don't skimp on the watercress, watercress always shrinks when you cook it. This recipe will be a permanent addition to my collection.  -  18 Jul 2008


    Used different ingredients. 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 mangetout,chanterelle mushrooms and baby pak choi.  -  18 Jul 2008