Korean · Dinner
Spicy Stir-Fried Chicken with Rice Cakes
Chicken breast strips stir-fried with chewy Korean rice cakes in a gochujang-based sauce lightened with less oil and sugar. Cabbage and scallion add crunch and sesame seeds finish the plate. Served hot as a spicy, saucy one-bowl dinner with no additional starch needed.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
392Calories
42.1gProtein
9.8gFat
38.6gCarbs
11.8gSugar
3.4gFiber
980mgSodium
132mgChol
1.9gSat Fat
780mgPotassium
65mgCalcium
2.4mgIron
0.4mcgVitamin B12
22mgVitamin C
Goes well with
Korean Beer (Cass or Hite)
local
Yuzu-Ginger Mocktail
international
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Slice chicken breast into thin strips. Mince garlic. Shred cabbage and slice scallion. Soak rice cakes in warm water for 10 minutes until pliable.
2
Sauté
Heat vegetable oil in a nonstick skillet over medium-high heat. Cook chicken strips for 4 to 5 minutes, turning once, until no pink remains and edges brown lightly.
3
Simmer
Push chicken to one side, add garlic over medium heat for 30 seconds until fragrant. Stir in gochujang, gochugaru, soy sauce, honey, and chicken stock with rice cakes. Simmer for 4 to 5 minutes, stirring often, until sauce thickens and coats the back of a spoon.
4
Plate
Add cabbage and half the scallion, tossing for 1 to 2 minutes until cabbage wilts slightly. Remove from heat, drizzle sesame oil, toss to coat. Transfer to bowl, scatter remaining scallion and sesame seeds, serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 6.4 oz90g, about 15 pieces Korean rice cakes (tteok)
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp honey
- 4 cloves4 cloves garlic
- 1 cup90g cabbage
- 22 scallion
- 4 tsp20ml vegetable oil
- 1/2 cup120ml chicken stock, low-sodium
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp sesame seeds
