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Chicken and Rice Cake Stir Fry Recipe

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This Chicken and Rice Cake Stir Fry is a flavorful Korean-inspired dish featuring tender marinated chicken thighs, chewy rice cakes, and vibrant vegetables all cooked together in a savory-spicy sauce with Gochujang and Gochugaru. Ready in just 30 minutes, this stir fry combines sweet potatoes, napa cabbage, and onions to create a hearty, colorful meal perfect for a quick weeknight dinner.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Korean

Ingredients

Protein and Marinade

  • 1.7 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 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 fresh ginger, grated
  • 2 garlic cloves, grated

Vegetables

  • 1 medium sweet potato (about 7 oz/200 g), peeled and sliced
  • 4 cups napa cabbage, chopped (about 7 oz/200 g)
  • 1 medium onion, peeled and thinly sliced
  • 2 green onions, finely sliced

Other

  • 1 lb rice cakes
  • 1 tablespoon vegetable oil
  • ¼ cup water
  • 1 teaspoon toasted sesame seeds

Instructions

  1. Marinate chicken: In a large bowl, combine Gochujang sauce, coarse Gochugaru, soy sauce, rice vinegar, granulated sugar, honey, grated ginger, and grated garlic. Add the chicken thigh pieces to the bowl and stir well to coat evenly. Refrigerate for at least 30 minutes or while you prepare the other ingredients.
  2. Chop vegetables: Peel, quarter, and thinly slice the sweet potato. Chop napa cabbage into bite-sized pieces. Peel, quarter, and thinly slice the onion. Slice green onions separately. Keep vegetables separated due to different cooking times.
  3. Heat oil and stir-fry chicken and sweet potatoes: Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add marinated chicken and sweet potato slices. Stir-fry for about 5 minutes until chicken starts to cook through and sweet potatoes begin to soften.
  4. Add remaining vegetables and rice cakes: Add the sliced onion, chopped napa cabbage, rice cakes, and ¼ cup water to the pan. Stir well to combine all ingredients evenly.
  5. Simmer with lid on: Reduce heat to medium-low, cover the pan with a lid, and cook for another 5 minutes to allow vegetables to soften and rice cakes to heat through.
  6. Finish cooking and garnish: Remove the lid and continue cooking for 3 more minutes to thicken the sauce and ensure sweet potatoes are tender. Stir in the sliced green onions and cook for an additional minute. Sprinkle toasted sesame seeds on top and serve immediately.

Notes

  • Napa cabbage is preferred for its mild, slightly sweet flavor that balances the spicy sauce.
  • Rice cakes should be fresh or thawed if frozen; soak briefly in warm water if hardened.
  • Adjust Gochujang and Gochugaru quantities according to your spice preference.
  • Marinating the chicken for at least 30 minutes enhances flavor but you can marinate longer if desired.
  • If you want to make the dish gluten-free, use tamari or a gluten-free soy sauce substitute.

Find it online: https://cheftinaskitchen.com/chicken-and-rice-cake-stir-fry-recipe/