Korean · Dinner
Spicy Stir-Fried Chicken with Rice Cakes
Diced chicken thigh stir-fried with chewy Korean rice cakes in a gochujang-based sauce sharpened with garlic, ginger, and a splash of soy. Cabbage, onion, and scallion add crunch, while sesame oil and toasted sesame seeds finish the dish. Served hot straight from the pan.
$6
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
548Calories
42.3gProtein
22.8gFat
42.1gCarbs
11.2gSugar
3.6gFiber
1380mgSodium
193mgChol
5.4gSat Fat
790mgPotassium
75mgCalcium
3.1mgIron
0.6mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Cut the chicken into bite-sized pieces and pat dry; soak the rice cakes in warm water for 5 minutes if firm, then drain.
2
Bloom
Whisk the gochujang, gochugaru, soy sauce, sugar, and chicken stock together in a small bowl until smooth.
3
Sear
Heat the vegetable oil in a wok over medium-high heat for 1 minute. Add the garlic, ginger, and onion, cooking for 1 minute until fragrant and translucent. Add the chicken and sear for 4–5 minutes, turning occasionally, until opaque with no pink remaining.
4
Simmer
Pour the sauce and rice cakes into the wok, tossing to coat. Simmer over medium heat for 5–6 minutes, stirring often, until the rice cakes turn glossy and soften. Add the cabbage and scallion, tossing for 1–2 minutes until the cabbage wilts slightly.
5
Finish
Drizzle the sesame oil over the stir-fry and toss off the heat. Check that the sauce clings to the chicken and rice cakes.
6
Plate
Transfer to a shallow bowl and scatter the toasted sesame seeds over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 7 oz200g Korean rice cakes (tteok)
- 3 tbsp3 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 11 onion
- 1 cup70g cabbage
- 22 scallion
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp sesame seeds
- 4 tbsp60ml chicken stock
