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Chicken Hekka with Noodles

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 minutes
Cook Time 10 minutes
Total Time 30 minutes
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
 

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

Notes

Recipe Courtesy of Splenda Inc. Splenda is a no-calorie sweetener made from sugar that is suitable for diabetics.