Go Back

Stir-Fried Rice Cakes- Chicken and Mushroom Stir Fry

2.58 from 64 votes
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
40 minutes
Course: dinner
Cuisine: Korean
Ingredients Method

Ingredients
  

Meat Marinate
  • 8 oz Boneless, skinless chicken breast
  • 1 tbsp water
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 1 tsp corn starch
Recipe Ingredients
  • 1 bag Trader Joe's Rice Cakes
  • 8 oz bok choy
  • 4 cloves garlic chopped
  • 4 scallions chopped
  • 10 small mushrooms sliced thin
  • 3 tbsp olive oil
  • 1 tbsp shaoxing wine
  • 3/4 cup water
  • 1 tsp sesame oil
  • 3 tbsp soy sauce
  • 2 tsp fish sauce
  • 1/2 tsp sugar
  • 1 tsp salt

Method
 

  1. 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.
  2. Chop the bok choy, scallions, and mince the garlic.
  3. Wash and slice the mushrooms thin.
  4. 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.
  5. 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.
  6. Add the water and cover your wok for 4 minutes to steam the rice cakes.
  7. 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.
  8. Plate and serve!

Tried this recipe?

Let us know how it was!