Sheldon Simeon’s One-Pot Chicken Hekka is a delicious, Hawaiian-inspired dish packed with tender chicken, fresh vegetables, and a savory sauce. This comforting meal comes together in one pot, making it perfect for weeknight dinners when you want something both hearty and easy to prepare. With a medley of colorful vegetables and a rich, umami-packed sauce, Chicken Hekka is sure to become a family favorite. Serve it over rice or noodles to soak up the flavorful sauce and enjoy a satisfying, healthy meal.
Ingredients
For the Chicken Hekka:
- 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, peeled and sliced
- 1 bell pepper, sliced (red or green)
- 2 cups napa cabbage, chopped
- 2 cups broccoli florets
- 2 carrots, sliced
- ½ cup of chopped green onions (for decoration).
For the Sauce:
- ¼ cup soy sauce
- ¼ cup water
- 2 tablespoons oyster sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
For Serving:
- Cooked rice or noodles
Instructions
- Cook the Chicken: In a large pot or deep skillet, warm the vegetable oil over medium-high heat. Add the pieces of chicken thighs and sauté, stirring occasionally, until they are golden brown and fully cooked, approximately 5 to 7 minutes. Once cooked, take the chicken out of the pot and set it aside.
- Sauté the Aromatics: In the same pot, add the sliced onion, minced garlic, and sliced ginger. Cook for 2-3 minutes until the onions are soft and fragrant.
- Add the Vegetables: Add the sliced bell pepper, napa cabbage, broccoli florets, and carrots to the pot. Stir everything together and cook for about 5 minutes, until the vegetables are slightly softened but still crisp.
- Make the Sauce: While the vegetables are cooking, whisk together the soy sauce, water, oyster sauce, sugar, and sesame oil in a small bowl.
- Combine the Chicken and Sauce: Return the cooked chicken to the pot and mix it with the vegetables and sauce. Bring the mixture to a simmer. Stir in the cornstarch-water mixture and cook for another 2-3 minutes, until the sauce has thickened and coats the chicken and vegetables evenly.
- Serve: Garnish the dish with chopped green onions. Serve the Chicken Hekka over cooked rice or noodles, allowing the sauce to soak into the grains or noodles for added flavor.
Conclusion:
This One-Pot Chicken Hekka is a quick, flavorful dish that brings together tender chicken, fresh veggies, and a rich, savory sauce. It’s a perfect combination of umami flavors and satisfying textures, making it an excellent choice for busy weeknights. Best of all, it’s a one-pot meal, so cleanup is minimal. Try it with rice or noodles for a complete and delicious dinner!
Flavorful One-Pot Chicken Hekka
Sheldon Simeon’s One-Pot Chicken Hekka is aflavorful Hawaiian dish made with chicken, vegetables, and a savory sauce,perfect for serving over rice or noodles.
Ingredients
For the Chicken Hekka:
- 1 lb 450 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion sliced
- 3 cloves garlic minced
- 1- inch piece of ginger peeled and sliced
- 1 bell pepper sliced (red or green)
- 2 cups napa cabbage chopped
- 2 cups broccoli florets
- 2 carrots sliced
- ½ cup of chopped green onions for decoration.
For the Sauce:
- ¼ cup soy sauce
- ¼ cup water
- 2 tablespoons oyster sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water for thickening
For Serving:
- Cooked rice or noodles
Instructions
- Cook the Chicken: In a large pot or deep skillet, warm the vegetable oil over medium-high heat. Add the pieces of chicken thighs and sauté, stirring occasionally, until they are golden brown and fully cooked, approximately 5 to 7 minutes. Once cooked, take the chicken out of the pot and set it aside.
- Sauté the Aromatics: In the same pot, add the sliced onion, minced garlic, and sliced ginger. Cook for 2-3 minutes until the onions are soft and fragrant.
- Add the Vegetables: Add the sliced bell pepper, napa cabbage, broccoli florets, and carrots to the pot. Stir everything together and cook for about 5 minutes, until the vegetables are slightly softened but still crisp.
- Make the Sauce: While the vegetables are cooking, whisk together the soy sauce, water, oyster sauce, sugar, and sesame oil in a small bowl.
- Combine the Chicken and Sauce: Return the cooked chicken to the pot and mix it with the vegetables and sauce. Bring the mixture to a simmer. Stir in the cornstarch-water mixture and cook for another 2-3 minutes, until the sauce has thickened and coats the chicken and vegetables evenly.
- Serve: Garnish the dish with chopped green onions. Serve the Chicken Hekka over cooked rice or noodles, allowing the sauce to soak into the grains or noodles for added flavor.