We’ve always been captivated by Chicken Hekka, a vibrant Hawaiian stir-fry that chef Sam Choy brought to the spotlight. Drawing from Japanese roots with a tropical twist, it’s a hearty blend of tender chicken, crisp vegetables, and savory flavors that make every bite an adventure.
We find this recipe irresistible for its simplicity and bold taste, perfect for weeknight meals or impressing guests. Let’s explore how we can bring Sam Choy’s magic into our kitchens today.
Ingredients
As we dive into our Chicken Hekka recipe inspired by Sam Choy, we focus on fresh, high-quality ingredients that blend Japanese influences with tropical Hawaiian flair. Below, we list them in the order they are typically used during preparation, including specific measurements and prep notes for accuracy.
- Chicken: 1 pound boneless, skinless chicken thighs, sliced into thin strips for quick stir-frying and tender results.
- Onions: 1 large yellow onion, thinly sliced, to provide a sweet base flavor that builds the dish’s foundation.
- Garlic and Ginger: 3 cloves garlic, minced, and 1 tablespoon fresh ginger, grated, added early to infuse aromatic depth.
- Vegetables: 2 cups mixed vegetables such as bell peppers, carrots, and celery, cut into uniform strips, for a colorful, crunchy texture that highlights the tropical elements.
- Soy Sauce: 1/2 cup low-sodium soy sauce, used as the primary seasoning to deliver the bold, savory taste signature to Chicken Hekka.
- Sugar: 2 tablespoons granulated sugar, to balance the umami with a touch of sweetness.
- Sake or Mirin: 1/4 cup sake (or mirin as a substitute), incorporated for its subtle acidity and gloss.
- Cellophane Noodles: 4 ounces dried cellophane noodles, soaked in warm water until softened, to add a chewy contrast and absorb the rich flavors.
- Green Onions: 1/2 cup green onions, chopped, reserved for the final stir to garnish and add a fresh, pungent finish.
- Sesame Oil: 1 tablespoon sesame oil, drizzled at the end for a nutty aroma that elevates the overall dish.
Required Tools
To prepare our Chicken Hekka with precision and ease, we need a selection of essential tools that streamline the cooking process. These items ensure that chopping, stirring, and assembling the dish go smoothly, building on the fresh ingredients we’ve gathered.
Essential Kitchen Tools
We recommend the following tools, organized by their primary function in the recipe:
- Wok or Large Skillet: Our go-to for high-heat stir-frying, this tool allows even cooking and quick searing of the boneless, skinless chicken thighs and mixed vegetables. Opt for a non-stick version if available to prevent sticking.
- Chef’s Knife: A sharp, reliable knife is crucial for precisely slicing the yellow onion, garlic, ginger, and green onions. We suggest a 8-10 inch blade for efficient prep work.
- Cutting Board: Use a sturdy, large cutting board to handle all the chopping safely. A wooden or plastic one works best to protect your countertops during vegetable and meat preparation.
- Measuring Cups and Spoons: Accuracy is key for our flavor profile, so these tools help measure out the low-sodium soy sauce, sugar, sake or mirin, and sesame oil exactly as needed.
- Mixing Bowls: At least two medium-sized bowls for marinating the chicken and combining sauces, ensuring our ingredients blend seamlessly before hitting the heat.
- Spatula or Tongs: Ideal for tossing and flipping ingredients in the wok. We prefer tongs for gripping the chicken pieces without piercing them, preserving those juicy textures.
- Pot for Boiling: A medium pot is necessary if you’re preparing the cellophane noodles, allowing them to cook al dente before adding to the stir-fry.
With these tools in hand, we’re set to transition seamlessly into the cooking steps, making our Chicken Hekka recipe both efficient and enjoyable.
Directions
With our fresh ingredients and essential tools in hand, let’s guide you through preparing Chicken Hekka, Sam Choy’s vibrant Hawaiian stir-fry, step by step for a flavorful and effortless experience.
Prep
Before we fire up the stove, we’ll prepare our ingredients to ensure everything comes together seamlessly in this fusion dish. Start by gathering 1 pound of boneless, skinless chicken thighs and slice them into thin, bite-sized strips for quick, even cooking—aim for pieces about 2 inches long to capture that tender texture. Next, peel and thinly slice 1 large yellow onion and mince 2 cloves of garlic and 1 tablespoon of fresh ginger, releasing their aromatic punch that forms the base of Sam Choy’s bold flavors.
In a mixing bowl, combine the chicken strips with ¼ cup low-sodium soy sauce, 2 tablespoons sugar, and 2 tablespoons sake or mirin, stirring to coat evenly; let this marinate for 15 minutes at room temperature to infuse the meat with a sweet-salty essence that evokes Hawaiian tropics. Meanwhile, prepare the vegetables: chop 2 cups of mixed vegetables (like carrots, bell peppers, and celery) into uniform 1-inch pieces for a satisfying crunch, and soak 4 ounces of cellophane noodles in hot water for 10 minutes until translucent and pliable, then drain thoroughly. Finally, slice 4 green onions diagonally for garnish, setting aside their fresh, peppery notes to add a vibrant finish—we’re now ready to bring these elements to life with vivid colors and irresistible aromas.
Cook
Now that our prep is complete, we’ll move to the wok or large skillet to stir-fry, capturing the essence of Sam Choy’s Chicken Hekka with high heat and dynamic flavors. Heat 2 tablespoons of sesame oil in your wok over medium-high heat until it shimmers, then add the marinated chicken strips and stir-fry for 4-5 minutes until they turn golden-brown and cook through, releasing a savory scent that fills the kitchen.
Without pausing, toss in the sliced onion, garlic, and ginger, stirring constantly for 2 minutes until they soften and release their fragrant oils, creating a sizzling base. Next, add the chopped mixed vegetables and stir-fry for another 3-4 minutes, keeping the heat steady to maintain their crisp-tender bite while the colors brighten—listen for that satisfying sizzle that signals the perfect char. In the last minute, incorporate the drained cellophane noodles and any remaining marinade, tossing everything together for 1 minute to absorb the flavors and achieve a glossy, unified stir-fry that highlights the dish’s tropical Japanese influences.
Assemble
To wrap up our Chicken Hekka adventure, we’ll assemble the components for a visually appealing and balanced plate that showcases Sam Choy’s signature style. Transfer the cooked stir-fry from the wok to a serving platter, ensuring the golden chicken, vibrant vegetables, and translucent noodles are evenly distributed for an enticing presentation.
Sprinkle the sliced green onions over the top for a fresh, crisp contrast that adds a pop of color and mild onion flavor, then drizzle with an extra teaspoon of sesame oil if desired to enhance the nutty undertones. Serve immediately while hot, allowing the rich, umami-laden aromas to invite everyone to dig in—this final step transforms our efforts into a cohesive, mouthwatering meal ready for the table.
Make-Ahead Instructions
To make our Chicken Hekka recipe even more convenient, we recommend preparing certain components in advance. This approach allows us to capture the vibrant flavors popularized by chef Sam Choy while saving time on busy days. Below, we outline the key steps for prepping and storing elements of this Hawaiian stir-fry dish.
Preparing Ingredients Ahead
We can start by prepping the main ingredients up to 24 hours in advance to ensure freshness and enhance flavor infusion:
- Marinate the Chicken: Slice 1 pound of boneless, skinless chicken thighs into thin strips, then combine them with ¼ cup low-sodium soy sauce, 2 tablespoons sake or mirin, 1 tablespoon sugar, and 1 teaspoon minced ginger in a mixing bowl. Cover and refrigerate for up to 24 hours. This step allows the chicken to absorb the rich, umami notes that define Chicken Hekka.
- Chop Vegetables: Dice 1 large yellow onion, mince 3 cloves of garlic, and slice 2 cups of mixed vegetables (such as bell peppers, carrots, and celery) into uniform pieces. Store them in an airtight container in the refrigerator for up to 1 day to maintain their crisp texture and vibrant colors.
- Prepare Cellophane Noodles: Boil 4 ounces of cellophane noodles according to package instructions, then rinse them under cold water to stop the cooking process. Drain thoroughly and store in a sealed bag or container in the fridge for up to 12 hours. This ensures they integrate seamlessly when stir-fried.
Storage and Reheating Tips
Proper storage is crucial for preserving the quality of our Chicken Hekka components. Here’s how we handle it:
- Refrigeration Guidelines: Always use airtight containers to prevent oxidation and flavor loss. For example, marinated chicken can be stored for 24 hours, while chopped vegetables last up to 1 day.
| Component | Maximum Storage Time | Storage Method | Notes |
|---|---|---|---|
| Marinated Chicken | 24 hours | Airtight container in refrigerator | Prevents bacterial growth; stir before using |
| Chopped Vegetables | 1 day | Airtight container in refrigerator | Keeps vegetables crisp; avoid moisture buildup |
| Cooked Noodles | 12 hours | Sealed bag in refrigerator | Rinse again before adding to the stir-fry |
When you’re ready to cook, we suggest reheating the noodles briefly in the wok or skillet to restore their tender quality, then proceed with the stir-frying steps from our previous section. This keeps the dish’s bold, tropical flavors intact and ready for a quick assembly.
Conclusion
We’re thrilled you’ve explored Chicken Hekka with us, drawing from Sam Choy’s timeless recipe. It’s a dish that effortlessly blends flavors and brings a taste of Hawaii to your home.
By trying it, you’ll add a vibrant staple to your repertoire that sparks creativity and joy in every bite. Let’s keep the spirit of aloha alive in our kitchens.
Frequently Asked Questions
What is Chicken Hekka?
Chicken Hekka is a vibrant Hawaiian stir-fry dish with Japanese influences, popularized by chef Sam Choy. It combines tender chicken, fresh vegetables, and bold flavors from soy sauce, ginger, and tropical elements. This simple recipe is perfect for weeknight dinners or special occasions, offering a mix of textures and tastes that’s easy to recreate at home.
What ingredients are needed for Chicken Hekka?
Key ingredients include boneless, skinless chicken thighs, yellow onion, garlic, ginger, mixed vegetables, low-sodium soy sauce, sugar, sake or mirin, cellophane noodles, green onions, and sesame oil. Use fresh, high-quality items for the best flavor. The recipe provides specific measurements to blend Japanese and Hawaiian tastes seamlessly.
What kitchen tools are required for Chicken Hekka?
You’ll need a wok or large skillet for stir-frying, a chef’s knife and cutting board for prep, measuring cups and spoons, mixing bowls, a spatula or tongs, and a pot for boiling noodles. These tools ensure efficient preparation and cooking of this flavorful dish.
How do I cook Chicken Hekka?
Start by preparing and marinating the chicken, then stir-fry it with vegetables on high heat. Boil and add cellophane noodles toward the end for a cohesive mix. Follow the steps for accurate timing, and serve hot to highlight the vibrant colors and aromas. The process is straightforward and takes about 30 minutes.
Can I prepare Chicken Hekka in advance?
Yes, you can prep Chicken Hekka up to 24 hours ahead. Marinate the chicken, chop vegetables, and cook noodles in advance for convenience. This allows quick assembly later, preserving the dish’s fresh flavors and making it ideal for busy schedules.
How should I store and reheat Chicken Hekka?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat, adding a splash of water or soy sauce to keep noodles tender. Avoid microwaving to maintain the stir-fry’s texture and bold tropical flavors.