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Spicy Hoisin Chicken & Rice Cakes
with Garlic Chives & Baby Bok Choy
35 MIN
4 Servings
From the Test Kitchen
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!)
Get Cooking-
NutritionPER SERVING
-
Calories545 Cals (est.)
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- 1 lb Korean Rice Cakes
- 10 oz Baby Bok Choy
- 1 Zucchini
- ½ bunch Garlic Chives
- 2 tsps Sambal Oelek
- 1 1-Inch Piece Ginger
- 1 Tbsp Rice Vinegar
- 1 Tbsp Sesame Oil
- ¼ cup Hoisin Sauce
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs