Spicy Chicken & Korean Rice Cakes with Sweet Corn, Shiitake Mushrooms & Ginger Cashews

Spicy Chicken & Korean Rice Cakes

with Sweet Corn, Shiitake Mushrooms & Ginger Cashews

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

This vibrant dish combines delightfully chewy Korean rice cakes (or “tteok”), juicy bites of chicken and tasty vegetables—including summer corn and shiitake mushrooms. The water used to rehydrate the dried mushrooms forms a subtly earthy base for our irresistible hoisin and red chile sauce (which you can tame simply by using less gochujang). For an elegant garnish, we’re sautéing crunchy, creamy cashews with a bit of fresh ginger.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. In a medium bowl, combine the mushrooms and 1 cup of hot water; let stand for at least 10 minutes. Peel and mince the ginger. Roughly chop the cashews. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Remove and discard the husk and silk of the corn. Cut the corn kernels off the cob; discard the cob. Pat the chicken dry with paper towels and chop into bite-sized pieces; transfer to a bowl.

Make the gingered cashews:

2 Make the gingered cashews:


In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add ¼ of the ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the cashews and cook, stirring occasionally, 30 seconds to 1 minute, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.

Cook the rice cakes & chop the mushrooms:
3 Cook the rice cakes & chop the mushrooms:

Add the rice cakes to the pot of boiling water and cook 2 to 3 minutes, or until tender. Drain thoroughly and set aside. Reserving the mushroom water, using a slotted spoon, carefully transfer the mushrooms to a cutting board and finely chop.

Brown the chicken:

4 Brown the chicken:


Season the chopped chicken with salt and pepper; toss to coat. In the pan used to make the gingered cashews, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.

Add the vegetables:

5 Add the vegetables:


Add the garlic, white bottoms of the scallions and remaining ginger to the pan of chicken; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the corn; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the corn is slightly softened. Add the reserved mushroom water and cook, stirring occasionally, 5 to 7 minutes, or until most of the liquid has cooked off and the chicken is cooked through.

Finish & plate your dish:
6 Finish & plate your dish:

To the pan of chicken and vegetables, add the cooked rice cakes (rinsing under warm water to loosen just before adding), chopped mushrooms, hoisin sauce, vinegar and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and saucy. Remove from heat and season with salt and pepper to taste. Divide between 2 dishes. Garnish with the gingered cashews and green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. In a medium bowl, combine the mushrooms and 1 cup of hot water; let stand for at least 10 minutes. Peel and mince the ginger. Roughly chop the cashews. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Remove and discard the husk and silk of the corn. Cut the corn kernels off the cob; discard the cob. Pat the chicken dry with paper towels and chop into bite-sized pieces; transfer to a bowl.

2 Make the gingered cashews:


In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add ¼ of the ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the cashews and cook, stirring occasionally, 30 seconds to 1 minute, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.

Make the gingered cashews:

Cook the rice cakes & chop the mushrooms:
3 Cook the rice cakes & chop the mushrooms:

Add the rice cakes to the pot of boiling water and cook 2 to 3 minutes, or until tender. Drain thoroughly and set aside. Reserving the mushroom water, using a slotted spoon, carefully transfer the mushrooms to a cutting board and finely chop.

4 Brown the chicken:


Season the chopped chicken with salt and pepper; toss to coat. In the pan used to make the gingered cashews, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.

Brown the chicken:

Add the vegetables:

5 Add the vegetables:


Add the garlic, white bottoms of the scallions and remaining ginger to the pan of chicken; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the corn; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the corn is slightly softened. Add the reserved mushroom water and cook, stirring occasionally, 5 to 7 minutes, or until most of the liquid has cooked off and the chicken is cooked through.

6 Finish & plate your dish:

To the pan of chicken and vegetables, add the cooked rice cakes (rinsing under warm water to loosen just before adding), chopped mushrooms, hoisin sauce, vinegar and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and saucy. Remove from heat and season with salt and pepper to taste. Divide between 2 dishes. Garnish with the gingered cashews and green tops of the scallions. Enjoy!