Description
Delicious Stir Fried Shanghai Rice Cakes with Chicken is a savory, comforting dish featuring tender rice cakes, succulent chicken breast, and a medley of fresh vegetables, all coated in a flavorful Asian-inspired sauce. This quick 40-minute recipe combines textures and umami-rich ingredients for a satisfying family meal.
Ingredients
Scale
Main Ingredients
- 16 oz rice cakes (pre-soak dried rice cakes for a tender texture)
- 1 lb chicken breast (thinly sliced for even cooking)
- 3 tablespoons avocado oil (ideal for high-heat cooking)
- 5 large shiitake mushrooms (sliced)
- 4 cups napa cabbage (chopped)
- 3 scallions (provides a fresh, herbal note)
Sauce Ingredients
- 2 tablespoons low sodium soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons brown sugar
- ¾ teaspoon Chinese black vinegar
- 3 cloves garlic (minced)
Instructions
- Prepare the pan: In a large pan, add the avocado oil and set it over medium heat. Wait until the oil shimmers, indicating it is hot and ready for cooking.
- Cook the chicken: Add the thinly sliced chicken breast to the pan and sauté until it is cooked through and no longer pink, about 5 to 7 minutes.
- Add mushrooms: Toss in the sliced shiitake mushrooms and cook until they soften and absorb flavors, approximately 3 to 4 minutes.
- Cook vegetables: Add the chopped napa cabbage and scallions to the pan, stir-frying until the vegetables wilt and become tender, roughly 2 to 3 minutes.
- Mix the sauce: In a separate bowl, whisk together the low sodium soy sauce, dark soy sauce, oyster sauce, brown sugar, Chinese black vinegar, and minced garlic until well combined.
- Combine rice cakes and sauce: Pour the sauce mixture over the stir-fry in the pan, then add the pre-soaked rice cakes. Stir well to coat all the ingredients evenly and cook until the rice cakes are heated through, about 3 to 5 minutes.
- Serve warm: Transfer the stir-fried Shanghai rice cakes with chicken onto serving plates and enjoy immediately for the best flavor and texture.
Notes
- Pre-soaking the rice cakes ensures they become tender without sticking.
- Use avocado oil for its high smoke point and neutral flavor in stir-frying.
- Adjust the amount of soy sauce and oyster sauce according to taste preferences.
- Shiitake mushrooms can be substituted with cremini or button mushrooms if not available.
- Ensure chicken is thinly sliced for uniform cooking and tenderness.
- This dish is best served fresh and hot to enjoy the texture of the rice cakes.
