Chicken Hekka with Noodles

A quick Asian-inspired chicken and rice noodle stir-fry with soy sauce, mirin, fresh ginger, and crisp vegetables. It is savory-sweet, light, and packed with texture from bamboo shoots, mushrooms, and watercress.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 8

Course: Main Course

Cuisine: Hawaiian

Calories: 330

Ingredients Method Notes

Ingredients

1 ½ pounds skinless, boneless chicken breast halves
½ cup Splenda No Calorie Sweetener, Granulated
¾ cup soy sauce
¾ cup mirin (Japanese sweet wine)
2 tablespoon grated fresh ginger
3 carrots, julinned
2 onions, thinly sliced
1 14 oz can sliced bamboo shoots, drained
½ pound fresh mushrooms, sliced
1 cup trimmed and coarsely chopped watercress
1 8 oz package of rice noodles, soaked and cut into 2 inch pieces

Method

Cut chicken meat into bite sized pieces. In a medium bowl, combine the SPlenda, soy sauce and mirin wine. Mix well and seat aside.
IN a skillet or wok, heat oil over medium high heat. Squeeze juice from grated ginger into wok, add ginger and stir fry until brown.
Discard ginger fibers and increase heat to high. Add chicken and season with soy sauce mixture. Cook for 2 minutes.
One at a time, add the carrots, onions, bamboo shoots, mushrooms and watercress. Stir after each addition.
Add the rice noodles and cook for about 3 minutes or until done, stirring occasionally.
Serve immediately.