Blue Apron #939 Spicy Chicken & Korean Rice Cakes
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Blue Apron #939 Spicy Chicken & Korean Rice Cakes calories by ingredient
Introduction
I used WAAY less salt than recipe suggested. I also split this into three servings instead of two. I used WAAY less salt than recipe suggested. I also split this into three servings instead of two.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
Directions
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.