Dak Galbi (Spicy Stir-Fried Chicken) with Rice Cakes - Gluten-Free

Ingredients

• 1.5 lbs Chicken Thighs (boneless, skinless, cut into bite-sized pieces)
• 1 lb Rice Cakes (Tteok)
• 4 cups Cabbage (chopped)
• 1 medium Onion (sliced)
• 1 cup Carrots (sliced)
• 1/2 cup Green Onions (chopped)
• 3 tablespoons Gochujang (Korean chili paste)
• 1 tablespoon Gochugaru (Korean chili flakes)
• 3 tablespoons Gluten-Free Soy Sauce
• 4 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)
• 1 tablespoon Honey
• 1 tablespoon Sesame Oil
• 1 tablespoon Sweet Potato Starch
• 2 tablespoons Vegetable Oil

Instructions

1. 1In a large bowl, combine chicken, gochujang, gochugaru, gluten-free soy sauce, garlic, ginger, honey, sesame oil, and sweet potato starch. Mix well and marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
2. 2Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until chicken is browned and almost cooked through.
3. 3Add cabbage, onion, carrots, and rice cakes to the skillet. Stir-fry until the vegetables are tender and the rice cakes are softened and slightly chewy.
4. 4Add green onions and stir-fry for another minute.
5. 5Serve hot, with rice on the side.

Substitutions

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