Looking for a tasty and healthy meal that’s easy to make and packed with veggies? Try this Stir-Fried Rice Cake recipe with chicken, mushrooms, and loads of colorful vegetables! This dish is not only delicious but also a great way to get your daily dose of nutrients in one satisfying meal.
To make this dish, you’ll need rice cakes, boneless chicken breast, sliced mushrooms, and really any variety of veggies you want, such as carrots, bell peppers, and bok choy. Heat some oil in a large wok or frying pan and stir-fry the chicken until it’s cooked through. Then, add the mushrooms and veggies, stirring until they’re tender and lightly browned.
Next, add the rice cakes and a flavorful sauce made from soy sauce, oyster sauce, and sesame oil. Stir everything together until the rice cakes are evenly coated in the sauce and heated through. Garnish with chopped scallions and sesame seeds for extra flavor and crunch.
Not only is this Stir-Fried Rice Cake recipe a delicious and healthy meal, but it’s also a great way to use up leftover rice cakes and veggies in your fridge. Plus, it’s a versatile recipe that can be customized to your liking by adding your favorite vegetables or protein sources.
So why not give this Stir-Fried Rice Cake recipe a try? It’s a quick, easy, and tasty way to get your daily dose of veggies and protein in one satisfying dish!
This Stir-Fried Rice Cake recipe with chicken, mushrooms, and veggies is not only healthy and satisfying, but it’s also a great way to add some variety to your meal rotation. Rice cakes, also known as rice ovalettes, are a popular ingredient in Korean cuisine and are made from rice flour and water, making them a gluten-free option.
In this recipe, the rice cakes are stir-fried to perfection and paired with tender chicken, earthy mushrooms, and a rainbow of fresh vegetables, such as carrots, bell peppers, and bok choy. These veggies not only add flavor and nutrition but also make the dish visually appealing and colorful.
To take this dish to the next level, a simple yet flavorful sauce is made from soy sauce, oyster sauce, and sesame oil, which gives the dish a savory umami taste and a hint of nutty flavor. Garnished with scallions and sesame seeds, this dish is as visually appealing as it is delicious.
This Stir-Fried Rice Cake recipe is versatile and can be customized to suit your taste preferences. You can add more or less of your favorite veggies, or substitute chicken for other protein sources such as shrimp, beef, or tofu. This recipe is also a great way to use up leftover rice cakes and vegetables in your fridge.
In conclusion, this Stir-Fried Rice Cake recipe with chicken, mushrooms, and veggies is a must-try for anyone looking for a quick, easy, and healthy meal that’s bursting with flavor and nutrition. So why not give it a try today and impress your family and friends with your culinary skills?
Stir-Fried Rice Cakes- Chicken and Mushroom Stir Fry
Ingredients
Method
- Marinate the chicken in the water, soy sauce, sesame oil, olive oil, and cornstarch for 20 minutes while you prepare the rest of the ingredients.
- Chop the bok choy, scallions, and mince the garlic.
- Wash and slice the mushrooms thin.
- In a wok over medium heat, add the olive oil, chicken, and garlic. Cook your chicken almost all the way. Add the mushrooms and cook for an additional 1 minute.
- Add the scallions, bok choy, and shaoxing wine. Stir-fry for 1 minute and then disperse everything evenly into one layer on the bottom of the wok. Add the rice cakes on top of this layer.
- Add the water and cover your wok for 4 minutes to steam the rice cakes.
- Remove the lid and add the sesame oil, soy sauce, fish sauce, sugar, and salt. Stir-fry everything together until rice cakes are coated with the sauce and cooked through. They should be chewy and soft. Continue stir frying until the rice cake reach this consistency.
- Plate and serve!