Blue Apron #939 Spicy Chicken & Korean Rice Cakes

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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
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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.

TAGS:  Poultry |

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