Blue Apron #939 Spicy Chicken & Korean Rice Cakes
- Number of Servings: 3
Ingredients
4 thigh, bone and skin removed Chicken Thigh 8 oz Korean Rice Cake (tteok) (by EPIKLOVE) 4 clove Garlic 2 medium (4-1/8" long) Scallions, raw 1 ear, large (7-3/4" to 9" long) Sweet Corn, Fresh 2 tbsp Vinegar - Natural Rice Vinegar (Nakano) 1 tbsp Cashew Nuts, dry roasted 4 tsp Ginger Root 1 tbsp ANNIE CHUN'S GOCHUJANG (by RENEEJOY) 5 tbsp Hoisin Sauce 0.3 cup pieces Shiitake Mushrooms
brown ginger and cashews in oil over medium heat. when fragrant, remove onto a paper towel and add salt and pepper.
rehydrate mushrooms in 1 cup of hot water for ten mins. then mince mushrooms and reserve water.
boil rice cakes in water for 2-3 mins and drain thoroughly.
cut chicken thighs into small chunks and brown in a pan for 2-3 minutes.
add garlic, white bottoms of scallions, ginger, saute 1 min
add corn, saute 1 min
Add mushroom water, cook 5-7 minutes
Add rice cakes to pan, then hoisin, vinegar, gochujang, and reserved mushroom water and stir over medium heat 2-3 mins until mixture is saucy.
remove from heat, divide into three meals, top with cashews and green ends of scallion.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user URBANEWARRIOR.
rehydrate mushrooms in 1 cup of hot water for ten mins. then mince mushrooms and reserve water.
boil rice cakes in water for 2-3 mins and drain thoroughly.
cut chicken thighs into small chunks and brown in a pan for 2-3 minutes.
add garlic, white bottoms of scallions, ginger, saute 1 min
add corn, saute 1 min
Add mushroom water, cook 5-7 minutes
Add rice cakes to pan, then hoisin, vinegar, gochujang, and reserved mushroom water and stir over medium heat 2-3 mins until mixture is saucy.
remove from heat, divide into three meals, top with cashews and green ends of scallion.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user URBANEWARRIOR.
Nutritional Info Amount Per Serving
- Calories: 324.2
- Total Fat: 6.8 g
- Cholesterol: 77.2 mg
- Sodium: 607.3 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 3.5 g
- Protein: 23.6 g
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