Korean Gochujang Chicken Stir-Fry with Crispy Rice Cakes

Name: Korean Gochujang Chicken Stir-Fry with Crispy Rice Cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 14 oz boneless, skinless chicken breast; 3 tbsp gochujang (Korean red chili paste); 2 tbsp low-sodium soy sauce; 1.5 tbsp honey; 1 tbsp fresh ginger; 4 cloves garlic cloves; 1.5 cups rice cake (tteok); 3 stalks scallions; 2 tsp sesame seeds; 2 tbsp vegetable oil; 1 tsp rice vinegar; ¼ cup water

Prep 20 min · Cook 25 min · Serves 2 · medium

Global Cuisine

Tender chicken breast wok-seared with Korean red chili paste, ginger, and garlic, finished with toasted sesame seeds and served over chewy tteokbokki-style rice cakes. The sauce is spicy-sweet with umami depth, creating an addictive dinner that's authentically Korean yet quick enough for weeknights.

Ingredients

14 oz boneless, skinless chicken breast
3 tbsp gochujang (Korean red chili paste)
2 tbsp low-sodium soy sauce
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

Cook it tonight

Save this recipe, add every ingredient to your grocery list in one tap, and let the AI Chef plan the rest of your week. That's the Mindful Meal Plans app.

Get the app