Korean · Dinner
Spicy Stir-Fried Chicken with Rice Cakes (High-Protein)
Diced chicken breast and pan-seared rice cakes stir-fried in a gochujang-based glaze sharpened with garlic, ginger and gochugaru, finished with sesame oil and scallion. A soft-boiled egg and edamame lift the protein well above a standard tteokbokki bowl while keeping the sticky, sweet-spicy Korean street-food character intact.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
618Calories
57.8gProtein
18.9gFat
55.2gCarbs
16.1gSugar
5.8gFiber
1512mgSodium
342mgChol
4gSat Fat
920mgPotassium
108mgCalcium
4.2mgIron
0.7mcgVitamin B12
8.2mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Dice the chicken breast into bite-size pieces, mince the garlic and ginger, slice the scallion, and soak the rice cakes in warm water for 10 minutes until softened.
2
Sear
Heat vegetable oil in a wok over medium-high heat and sear chicken for 4–5 minutes, turning occasionally, until golden and no longer pink inside.
3
Saute
Push the chicken to one side, add garlic and ginger to the empty side, and saute for 30 seconds over medium heat until fragrant.
4
Simmer
Pour in the gochujang sauce (whisked with soy sauce, honey and stock), drained rice cakes and sesame oil, then simmer for 6–8 minutes over medium heat until glossy and sticky, stirring frequently.
5
Plate
Transfer to a serving plate, top with the halved egg, scatter scallion and sesame seeds, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 7 oz200g Korean rice cakes (tteok)
- 22 large eggs, soft-boiled and halved
- 1/2 cup86g shelled edamame, cooked
- 4 tbsp4 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp honey
- 1 1/3 cup320ml chicken stock
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
