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chicken rice cake stir fry in a bowl.
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Chicken and Rice Cake Stir Fry

This chicken and rice cake stir fry pairs chewy rice cakes with tender chicken in a quick, spicy-sweet Korean-style sauce with Gochujang and ginger.
Course Main Course
Cuisine Korean
Prep Time 15 minutes
Cook Time 15 minutes
Marinating time (optional) 30 minutes
Servings 4 servings
Calories 851kcal
Author Adina

Equipment

  • Large saucepan or frying pan with a lid
  • Large bowl

Ingredients

Chicken and rice cakes:

  • 1.7 lbs boneless skinless chicken thighs
  • 1 medium sweet potato about 7 oz/ 200 g
  • 4 cups napa cabbage chopped, about 7 oz/ 200 g, Note 1
  • 1 medium onion
  • 1 lb rice cakes Note 2
  • 1 tablespoon vegetable oil
  • ¼ cup water
  • 2 green onions
  • 1 teaspoon toasted sesame seeds

Sauce ingredients:

  • 4 tablespoons Gochujang sauce Note 3
  • 1 tablespoon coarse Gochugaru Note 4
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 ½ tablespoons granulated sugar
  • 1 ½ tablespoons honey
  • 1 thumb-sized piece of ginger grated
  • 2 garlic cloves grated
US - EU

Instructions

  • Marinate chicken (Note 5): Mix all the sauce ingredients in a large bowl. Cut the chicken thighs into bite-sized pieces, add them to the bowl, and stir well. Refrigerate for 30 minutes if you have the time or at least until you prepare the rest of the ingredients.
    4 tablespoons Gochujang sauce + 1 tablespoon coarse Gochugaru + 3 tablespoons soy sauce + 1 tablespoon rice vinegar + 1 ½ tablespoons granulated sugar + 1 ½ tablespoons honey + 1 thumb-sized piece of ginger + 2 garlic cloves + 1.7 lbs boneless skinless chicken thighs
  • Chop vegetables: Peel, quarter, and slice the sweet potato quarters. Chop the cabbage into bite-sized pieces. Peel, quarter, and thinly slice the onion quarters. Finely slice the green onions. Keep all these ingredients separated as they all have different cooking times.
    1 medium sweet potato + 4 cups napa cabbage + 1 medium onion + 2 green onions
  • Stir fry: Heat the oil in the pan. Stir-fry the marinated chicken and the sweet potatoes for 5 minutes on medium-high heat.
    1 tablespoon vegetable oil
  • Add the onions, cabbage, rice cakes, and water. Stir well and cook on medium-low heat and with a lid on for another 5 minutes.
    1 lb rice cakes + ¼ cup water
  • Finish the dish: Remove the lid and cook for another 3 minutes until the sweet potatoes are soft and the sauce is slightly thickened. Add the sliced green onions and stir for another minute. Sprinkle the dish with the sesame seeds and serve immediately.
    1 teaspoon toasted sesame seeds

Notes

  1. Vegetables: I use napa cabbage and sweet potatoes, but you can swap green cabbage or pumpkin. Mushrooms are a great add-on if you have them.
  2. Rice cakes are chewy Korean noodles made from glutinous rice flour. I buy the shelf-stable cylinder-shaped ones from Asian grocery stores.
  3. Gochujang sauce: You can use a bit less for a milder sauce or more for a spicier sauce.
  4. Gochugaru is Korean chili flakes - coarser and milder than regular chili. If needed, swap 1 tablespoon with 1 teaspoon of chili flakes, plus a pinch of sugar and one of smoked paprika.
  5. Marinating the chicken is optional but recommended for even more flavor and tenderness.

Nutrition

Serving: 1/4 of the dish | Calories: 851kcal | Carbohydrates: 127g | Protein: 51g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 1044mg | Potassium: 1373mg | Fiber: 9g | Sugar: 19g | Vitamin A: 9001IU | Vitamin C: 28mg | Calcium: 138mg | Iron: 5mg