One-Pot Chicken Hekka: A Simple Hawaiian Comfort Dish
A quick and easy one-pot Chicken Hekka, packed withtender chicken, fresh vegetables, and a savory sauce, perfect for a weeknightdinner with a taste of Hawaiian comfort.
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.
Nutrition
Calories: 320kcal
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