Tuesday Special – Chicken Hekka Recipe
Tender pieces of chicken, carrots and celery cooked with rice noodles in a lightly sweet and savory sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Slice the chicken breast into bite-sized pieces. Julienne the carrots and slice the celery.
- 2
Cook the Rice Noodles
In a large pot, bring water to a boil. Add rice noodles and cook according to package instructions until al dente. Drain and set aside.
- 3
Cook the Chicken
In a large skillet or wok, heat sesame oil over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- 4
- 5
Make the Sauce
In a bowl, combine soy sauce, honey, minced ginger, minced garlic, and chicken broth. Mix well.
- 6
Thicken the Sauce
In a small bowl, mix cornstarch and water to create a slurry. Add the soy sauce mixture to the skillet and stir in the cornstarch slurry. Cook for another 2-3 minutes until the sauce thickens.
- 7
Combine Everything
Add the cooked rice noodles to the skillet and toss everything together until well combined and heated through. Adjust seasoning to taste.
- 8
Serve
Garnish with chopped green onions and serve warm.