Name: Korean Chicken Rice Cakes with Vegetables Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 lb rice cakes (Korean or Chinese sliced rice cakes); 1 lb chicken breast; 8 oz sugar snap peas (or substitute snow peas, broccoli, or other veggies); 4 green onions (greens and whites sliced thin and separated); 2 tbsp freshly minced garlic; 2 tsp baking soda; Olive oil or vegetable oil (for stir-frying); 3/4 cup chicken stock (or substitute vegetable stock); 2 tbsp corn starch; 2 tbsp mirin (Japanese sweet cooking wine); 2 tbsp soy sauce; 1 tbsp dark soy sauce (or substitute regular soy sauce); 3 tbsp oyster sauce; 1 tbsp toasted sesame oil; Toasted sesame seeds

Ingredients

Main Ingredients

1 lb rice cakes (Korean or Chinese sliced rice cakes)
1 lb chicken breast
8 oz sugar snap peas (or substitute snow peas, broccoli, or other veggies)
4 green onions (greens and whites sliced thin and separated)
2 tbsp freshly minced garlic

For Tenderizing (Optional)

2 tsp baking soda

For Stir-Frying

Olive oil or vegetable oil (for stir-frying)

Sauce Ingredients

3/4 cup chicken stock (or substitute vegetable stock)
2 tbsp corn starch
2 tbsp mirin (Japanese sweet cooking wine)
2 tbsp soy sauce
1 tbsp dark soy sauce (or substitute regular soy sauce)
3 tbsp oyster sauce
1 tbsp toasted sesame oil

For Garnish

Toasted sesame seeds

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Instructions

Slice the chicken: Cut the chicken breast into approximately 1/4-inch thick slices, then cut those slices into bite-sized pieces ready for cooking.
Tenderize the chicken (optional): Lay the sliced chicken flat on a cutting board or plate. Dust with 1 teaspoon baking soda on one side, flip the pieces, and dust the other side with 1 teaspoon baking soda. Let sit for 15 minutes. After, rinse the baking soda off thoroughly and pat the chicken dry using a mesh strainer or paper towels.
Prepare rice cakes and vegetables: Rinse the rice cakes in a large bowl, gently separating any pieces stuck together. Slice the green onions, separating whites and greens, and mince the garlic.
Make the sauce: Dissolve the corn starch in chicken stock completely, then add mirin, soy sauce, dark soy sauce, oyster sauce, and toasted sesame oil. Stir to combine and set aside.
Cook the chicken: Heat a swirl of oil in a large non-stick pan or wok over medium-high heat. Season the chicken with salt and pepper on one side and lay the pieces flat in the pan. Cook for 2-3 minutes until golden on one side, then stir and cook another 2 minutes until fully cooked through. Remove chicken from the pan and set aside.
Cook the snap peas: Add a bit more oil to the pan and stir-fry the sugar snap peas until bright green and slightly charred, about 2-3 minutes.
Sauté aromatics: Reduce heat to medium-low. Push snap peas to one side of the pan. Add more oil, then add minced garlic and the white parts of the green onions. Cook for about 1 minute until fragrant.
Combine and glaze: Add the rice cakes, prepared sauce, and cooked chicken to the pan. Stir frequently and cook for about 2 minutes until rice cakes soften and the sauce glazes the ingredients. If the sauce reduces too much, add a splash of water to loosen it. Remove from heat once rice cakes are softened but still slightly firm.
Finish and serve: Stir in the green parts of the green onions. Serve immediately garnished with toasted sesame seeds for a flavorful finish.

Notes

Using baking soda to tenderize the chicken is optional but results in a more tender texture.
Rice cakes soften further as they sit; avoid overcooking them in the pan.
You can substitute sugar snap peas with snow peas, broccoli, or your preferred vegetables.
If the sauce is too thick after cooking, adding a small splash of water helps maintain a nice glaze consistency.
Dark soy sauce adds deeper color and flavor but regular soy sauce can be used as a substitute.

Author: Monica
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Korean