Korean Gochujang Chicken Stir-Fry with Crispy Rice Cakes

Ingredients

• 14 oz boneless, skinless chicken breast, cut against the grain into thin strips
• 3 tbsp gochujang (Korean red chili paste), adds signature Korean heat and umami
• 2 tbsp low-sodium soy sauce
• 1.5 tbsp honey, balances the heat with sweetness
• 1 tbsp fresh ginger, minced
• 4 cloves garlic cloves, minced
• 1.5 cups rice cake (tteok), Korean cylindrical rice cakes, pre-cooked or frozen
• 3 stalks scallions, cut into 2-inch pieces
• 2 tsp sesame seeds, toasted, for garnish
• 2 tbsp vegetable oil, for high-heat stir-frying
• 1 tsp rice vinegar
• ¼ cup water, to adjust sauce consistency

Instructions

1. 1

   Whisk together gochujang, soy sauce, honey, rice vinegar, minced ginger, and minced garlic in a small bowl to create the sauce base. Set aside.

2. 2

   Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.