Spicy Korean Chicken Stir Fry

Name: Spicy Korean Chicken Stir Fry
Total time: 30 min
Ingredients: 600 g Chicken thigh, diced; ¼ Cabbage, diced; 1 Carrot, sliced; 1 Sweet potato; 1–2 cups Rice cake; 3–4 Scallion; Vegetable oil; 1 cup Cheese, grated; 2 tbsp Chili pepper, paste; 2 tbsp Garlic; 2 tbsp Soy sauce; 2 tbsp Shaoxing wine; 1 tbsp Chili flake, flakes; 1 tbsp Sugar; 1 tsp Sesame oil; 1 tsp Ginger

By Wandercooks · 30 min

Ingredients

Chicken thigh · diced600 g
Cabbage · diced¼
Carrot · sliced1
Sweet potato1
Rice cake1–2 cups
Scallion3–4
Vegetable oil
Cheese · grated1 cup
Chili pepper · paste2 tbsp
Garlic2 tbsp
Soy sauce2 tbsp
Shaoxing wine2 tbsp
Chili flake · flakes1 tbsp
Sugar1 tbsp
Sesame oil1 tsp
Ginger1 tsp

Instructions

Marinate the diced chicken thighs in the gochujang, garlic, soy sauce, rice wine or mirin, gochugaru, sugar, sesame oil and ginger.
Layer the cabbage, carrot, sweet potato chips and rice cakes in a cast iron pan, then top with the marinated chicken.
Add the spring onion greens and mix everything together.
Cover the pan and steam until the chicken and vegetables are cooked through.
Scatter the grated cheese over the top and garnish with the spring onion.

Summarized from Wandercooks's video. Watch it for the details.

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