Korean Rice Cakes and Chicken
a quick any night meal that will satisfy a little homemade take-out vibe kind of meal
Ingredients
- 1 package Korean rice cakes
- 2 chicken breasts sliced into bite sized pieces
- 1 med head broccoli cut into flowerets
- 2 green onions diced whites and greens kept separate
- 2 cloves garlic minced
- olive oil
- Kosher salt and black pepper
sauce
- ¾ cup chicken stock
- 2 tablespoons corn starch
- 2 tablespoons mirin
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon toasted sesame oil
Instructions
- Slice the chicken into bite-sized pieces and set aside
- Rinse the rice cakes in a large bowl and separate any pieces that are stuck together.
- In a medium bowl dissolve the corn starch in the chicken stock until all incorporated. Add all the sauce ingredients to this bowl and set aside.
- In a large non-stick pan or a wok over medium heat. Season the chicken all over with salt and pepper. Add the olive oil to the pan and then add the chicken. Let the one side sit and get browned before turning. Cook for another couple of minutes and then remove the chicken to a plate and set aside.
- If needed add a little more oil then add the broccoli and cook stirring around for 3-4 minutes. Reduce the heat a bit and the garlic and whites of the green onions. cook for a minute.
- Add the rice cakes, sauce and chicken to the pan. Cook, stirring frequently, until the rice cakes have softened and the sauce becomes a glaze about 2-3 minutes. Remove from the heat and add the greens of the onions and serve immediately