Copied and modified from NYTimes cooking here.
Defrost chicken if necessary.
Preheat broiler and set a rack near top of oven.( Prepare rice for serving.)
Combine
1/4c gochugaru (Korean red pepper flakes/powder)
3T light brown sugar
1/4c water
2T chopped garlic
1T chopped ginger
1T soy sauce
2T gochujang (red pepper paste)
1/2t ground black pepper
in a medium-sized bowl and mix well. Add
1 lb boneless chicken breasts, cut into 3/4-inch cubes
and stir until well-coated.
Break
about 4-5 quaker unflavored rice cakes
into bit-sized pieces, and if you like, fry them in hot oil for about 1 min on each side (or skip the frying)
Alternatively:
Cook
1/4 lb Korean rice cakes
in 2-3T canola oil over med-high heat until they're slightly browned and a little crunchy, about 1.5 min per side
heat
2T canola oil
in a 10-inch cast iron pan over medium-high heat. Add
the chicken mix
Cook, stirring occasionally, for 5 min. Add
the (Korean or american) rice cakes
and cook another 3-5 min until chicken is done. Remove from heat. While that's going on,
Thinly slice
1 ball fresh mozarella cheese
and chop
2-6 scallions.
Put mozarella atop the chicken in the cast-iron pan. Slide pan under broiler (near top of oven!). Cook about 2 min, until cheese has melted and some brown spots are showing. Remove from oven and sprinkle with chopped scallions.
Nutrition without cheese
2 tbsp gochujang 80 cal, 2g pro
3 tbsp light brown sugar = 9 tsp x 15 cal/tsp = 135 cal
3/4 lb skinless boneless chicken thighs 450 cal 8g fat 60g pro
2 tbsp canola 240 cal 28g fat
4 rice cakes 160 cal
Total (4 servings)
1065 cal, 36g fat, 62g pro
Nutrition per serving
266.25 cal, 9g fat, 15.5 g pro
Narragansett Creamery Mozzarella 8 servings per ball.
1/4 recipe = 2 servings = 120 cal, 6g fat, 8g pro