Rice Cake Stir Fry with Chicken and Veggies
Delicious savory stir fry with rice cakes and veggies and chicken
Ingredients
For the sauce:
- 2 tbsp oyster sauce
- 2 tbsp Shaoxing wine
- salt to taste
- 1 tsp sesame oil
- 4 tbsp soy sauce
- 2 tbsp chinese soy vinegar or rice vinegar
- water as needed
For the stir fry:
- 1 package boneless skinless chicken breasts sliced thinly
- oil for the wok or skillet
- 1 bag fresh spinach
- 4 garlic cloves minced
- 2 tbsp minced fresh ginger
- 1/2 head broccoli cut into small florets
- 1 onion cut into wedges
- 4 scallions sliced
- 3 cups rice cakes rinsed before using them - you can use straight from frozen, just rinse them right before use.
Instructions
- Mix the sauce ingredients together other than water, and set aside.
- Heat the wok over high heat with a tbsp of oil and cook the broccoli and onion and stir fry, tossing occasionally until the vegetables have black spots and are crisp/tender. Set aside.
- Add another tbsp of oil to the wok and add the chicken. Cook, stirring occasionally, until it is nicely browned and cooked nearly through. Add the ginger, garlic and the rice cakes, along with the sauce and a little water. Reduce heat to medium low and simmer, tossing now and then, to let the rice cakes cook.
- The rice cakes take about 5-7 minutes to cook from frozen, so add a little more water as needed if the pan is getting dry and keep stirring them. Taste one now and then, to check doneness. They should be soft, not hard, but still chewy.
- Add in the spinach and the onion/broccoli as well as the scallions and toss it all together, simmering until the sauce is thick. The rice cakes will thicken the sauce. Serve with chili crisp and extra soy sauce.
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