Spicy Marinated Chicken Stir Fry
| Prep Time: 25 min | Serves: 2 |
| Cooking Time: 15 min | Yield: 2 portions |
Spicy marinated chicken stir fry with rice cakes and vegetables
Ingredients
- 1/2 lb Chicken Breast (boneless,skinless)
- 3 tbsp Fermented Red Pepper Paste(gochujang)
- 1 tsp Minced Garlic
- 1/4 tsp Chili Powder
- 1 tsp Soy Sauce Light
- 2 tsp Corn Syrup, Light
- 1 tsp Sugar
- 1/2 medium Yellow Onion
- 1/2 medium Sweet Potato
- 1/2 cup Sliced Carrots
- 5 stalk Fresh GREEN ONIONS
- 4 oz Korean Rice Cake (tteok)
- 1/4 cup Red Bell Peppers
- 1/4 cup Yellow Bell Pepper
- 1 cup Napa Cabbage
Directions
Prep
1. Rinse the chicken in cold water.
2. Cut it into small pieces.
3. Pour the seasoning sauce into the chicken bowl. Mix it well.
4. Wash the vegetables, peel the skin off as needed.
5. Thin slice the cabbage, onion, carrot, peppers, and sweet potato.
6. Slice the green onions.
7. Cut the rice cakes in half.
Cooking
1. Pre-heat the wok for about 20 seconds.
2. Put some olive oil in the wok.
3. Put all the vegetables into the wok. (Except peppers)
4. Stir fry them for about 5 minutes on medium heat. (Until the sweet potato is about 2/3 cooked.)
5. When the sweet potato is 2/3 cooked, add the capsicums, rice cake, and marinated chicken.
6. Stir it well until 90% of the meat is cooked.
7. Put the lid on the wok to steam it on low heat for about 3 minutes.