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Chicken Hekka Recipe

Chicken Hekka Recipe

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How To Make Chicken Hekka

The breast is the leanest part of a chicken. No wonder a lot of health buffs and fitness enthusiasts are drawn to this specific cut of meat. Besides that, you can make all kinds of dishes with it! Just take a look at this collection of chicken breast recipes, and you’ll be surprised by the range of options. Try it out and make everything from crispy baked dishes to tender slow-cooked renditions.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 4 chicken breasts, boneless and skinless
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 2 teaspoons ginger, minced
  • 2 teaspoons garlic, minced
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 1 carrot, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
  • Cooked rice, for serving


  1. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, ginger, and garlic. Set aside.

  2. Heat vegetable oil in a large skillet or wok over medium heat. Add chicken breasts and cook until browned and cooked through. Remove from skillet and set aside.

  3. In the same skillet, add onion, bell pepper, carrot, broccoli, and snap peas. Cook until the vegetables are tender-crisp.

  4. Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables. Cook for an additional 2 minutes or until the sauce thickens.

  5. Season with salt and pepper to taste.

  6. Serve hot over cooked rice.


  • Calories : 352kcal
  • Total Fat : 8g
  • Saturated Fat : 1g
  • Cholesterol : 98mg
  • Sodium : 908mg
  • Total Carbohydrates : 15g
  • Dietary Fiber : 4g
  • Sugar : 5g
  • Protein : 50g
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