Easy Chicken and Rice Cake Stir Fry – A Twist on Korean Tteokbokki

1 Make the sauce: In a small bowl, whisk together gochujang, gochugaru, soy sauce, rice vinegar, sugar, honey, ginger, and garlic.
2 Cook the chicken: Heat oil in a large skillet or wok over medium-high. Add chicken and stir-fry until lightly browned but not fully cooked through.
3 Add vegetables: Stir in onion, carrots, and shiitake mushrooms. Cook for 3–4 minutes until slightly softened.
4 Add rice cakes: Drain the soaked rice cakes and add them to the pan along with ¼ cup water. Stir well and cook 3–4 minutes until tender and chewy.
5 Toss with sauce: Pour in the sauce, tossing everything together. Reduce heat to medium and cook for another 3–5 minutes until chicken is fully cooked and the sauce thickens.
6 Finish & garnish: Top with chopped green onions and sesame seeds before serving.