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Spicy Hoisin Chicken & Rice Cakes

with Garlic Chives & Baby Bok Choy

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 545 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we’re preparing our take on tteokbokki, a hearty Korean dish. At its heart are “tteok,” or Korean rice cakes: delicious, chewy discs often prepared much like rice noodles. We’re stir-frying our rice cakes with chicken, bok choy and summery zucchini in a robust sauce made with hoisin (which has a delicious, barbecue-like flavor). A garnish of garlic chives adds aromatic brightness, while sambal oelek—a hot pepper sauce—makes for the perfect condiment. (You’ll be serving the sambal on the side, so everyone can feel free to use only as much as they’d like!)

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. Cut off and discard the root ends of the bok choy; thinly slice the stems and roughly chop the leaves, keeping them separate. Peel and finely chop the ginger. Thinly slice the garlic chives. Halve the zucchini lengthwise; thinly slice crosswise. Pat the chicken dry with paper towels and chop into bite-sized pieces; place in a bowl. Season the chopped chicken with salt and pepper; toss to coat.

Brown the chicken:
2 Brown the chicken:

In a large, high-sided pan (or pot), heat half the sesame oil on medium-high until hot. Add the seasoned chicken. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned. Transfer to a plate, leaving any browned bits (or fond) in the pan.

Cook the vegetables:
3 Cook the vegetables:

Add 1 tablespoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the ginger and all but a big pinch of the garlic chives; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the zucchini and bok choy stems; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened.

Cook the rice cakes
4 Cook the rice cakes

While the vegetables cook, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Reserving 1 cup of the rice cake cooking water, drain thoroughly.

Finish the chicken & rice cakes:
5 Finish the chicken & rice cakes:

To the pan of vegetables, add the cooked rice cakes, browned chicken, bok choy leaves, hoisin sauce, vinegar, remaining sesame oil and half the reserved rice cake cooking water. Cook, stirring occasionally, 3 to 4 minutes, or until well combined and the chicken is cooked through. (If the sauce seems dry, gradually add the remaining rice cake cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished chicken and rice cakes between 4 dishes. Garnish with the remaining garlic chives. Serve with as much of the sambal oelek as you’d like on the side, depending on how spicy you’d like the dish to be. Enjoy!

Tips from Home Chefs

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the root ends of the bok choy; thinly slice the stems and roughly chop the leaves, keeping them separate. Peel and finely chop the ginger. Thinly slice the garlic chives. Halve the zucchini lengthwise; thinly slice crosswise. Pat the chicken dry with paper towels and chop into bite-sized pieces; place in a bowl. Season the chopped chicken with salt and pepper; toss to coat.

2 Brown the chicken:

In a large, high-sided pan (or pot), heat half the sesame oil on medium-high until hot. Add the seasoned chicken. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned. Transfer to a plate, leaving any browned bits (or fond) in the pan.

Brown the chicken:
Cook the vegetables:
3 Cook the vegetables:

Add 1 tablespoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the ginger and all but a big pinch of the garlic chives; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the zucchini and bok choy stems; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened.

4 Cook the rice cakes

While the vegetables cook, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Reserving 1 cup of the rice cake cooking water, drain thoroughly.

Cook the rice cakes
5 Finish the chicken & rice cakes:

To the pan of vegetables, add the cooked rice cakes, browned chicken, bok choy leaves, hoisin sauce, vinegar, remaining sesame oil and half the reserved rice cake cooking water. Cook, stirring occasionally, 3 to 4 minutes, or until well combined and the chicken is cooked through. (If the sauce seems dry, gradually add the remaining rice cake cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the finished chicken and rice cakes between 4 dishes. Garnish with the remaining garlic chives. Serve with as much of the sambal oelek as you’d like on the side, depending on how spicy you’d like the dish to be. Enjoy!

Plate your dish: