One-Pot Chicken Hekka is a delicious and hearty dish inspired by Hawaiian cuisine, blending local flavors with a fusion of Asian influences. This simple yet satisfying recipe brings together tender chicken thighs, fresh vegetables, and a savory sauce made with soy, garlic, and ginger. Best of all, it’s all made in one pot, which means less cleanup and more time to enjoy this wholesome, flavorful meal. Perfect for busy weeknights or whenever you’re craving a taste of the islands, this Chicken Hekka is sure to become a family favorite.
Ingredients
- 1 tablespoon vegetable oil
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 cups napa cabbage, chopped
- 1 cup carrots, julienned
- 1 bell pepper (red or green), sliced
- 1 cup mushrooms, sliced
- ¼ cup soy sauce
- ¼ cup chicken broth (or water)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon of cornstarch combined with 2 tablespoons of water (for thickening)
- 1 teaspoon grated ginger (optional)
- Salt and pepper, to taste
- Cooked rice, for serving
- Green onions, chopped (for garnish)
Instructions
- Cook the Chicken: In a large pot, warm the vegetable oil over medium heat. Add the chicken thighs and cook until they are golden brown on all sides, approximately 5 to 7 minutes. Once done, remove the chicken from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add the sliced onions and minced garlic. Sauté for 2-3 minutes until fragrant. Add the napa cabbage, carrots, bell pepper, and mushrooms. Stir-fry the vegetables until they soften, about 5 minutes.
- Combine the Ingredients: Return the browned chicken to the pot. Add the soy sauce, chicken broth, oyster sauce (if using), and grated ginger. Stir to combine all the ingredients.
- Thicken the Sauce: Combine the cornstarch with 2 tablespoons of water to form a slurry. Pour this mixture into the pot and stir to thicken the sauce. Let the mixture simmer for 5-7 minutes until the sauce has thickened and the chicken is fully cooked.
- Season and Serve: Adjust the seasoning by tasting and adding salt and pepper as desired. Serve the Chicken Hekka over a bed of cooked rice and garnish with chopped green onions.
Conclusion:
One-Pot Chicken Hekka is an easy and flavorful meal that brings together the essence of Hawaiian comfort food with the richness of savory sauces and fresh vegetables. The simplicity of this one-pot recipe makes it ideal for busy nights while offering a deliciously satisfying meal for the entire family. Enjoy the fusion of flavors, and let this dish transport you to the heart of Hawaii with every bite.
One-Pot Chicken Hekka: A Simple Hawaiian Comfort Dish
Ingredients
- 1 tablespoon vegetable oil
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion sliced
- 2 cloves garlic minced
- 2 cups napa cabbage chopped
- 1 cup carrots julienned
- 1 bell pepper red or green, sliced
- 1 cup mushrooms sliced
- ¼ cup soy sauce
- ¼ cup chicken broth or water
- 1 tablespoon oyster sauce optional
- 1 tablespoon of cornstarch combined with 2 tablespoons of water for thickening
- 1 teaspoon grated ginger optional
- Salt and pepper to taste
- Cooked rice for serving
- Green onions chopped (for garnish)
Instructions
- Cook the Chicken: In a large pot, warm the vegetable oil over medium heat. Add the chicken thighs and cook until they are golden brown on all sides, approximately 5 to 7 minutes. Once done, remove the chicken from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add the sliced onions and minced garlic. Sauté for 2-3 minutes until fragrant. Add the napa cabbage, carrots, bell pepper, and mushrooms. Stir-fry the vegetables until they soften, about 5 minutes.
- Combine the Ingredients: Return the browned chicken to the pot. Add the soy sauce, chicken broth, oyster sauce (if using), and grated ginger. Stir to combine all the ingredients.
- Thicken the Sauce: Combine the cornstarch with 2 tablespoons of water to form a slurry. Pour this mixture into the pot and stir to thicken the sauce. Let the mixture simmer for 5-7 minutes until the sauce has thickened and the chicken is fully cooked.
- Season and Serve: Adjust the seasoning by tasting and adding salt and pepper as desired. Serve the Chicken Hekka over a bed of cooked rice and garnish with chopped green onions.