Spicy Basil Chicken Rice Cakes

Have you been searching for the perfect easy chicken stir fry recipe? Here it is!! In just about 15-20 mins, you can make your very own SPICY BASIL CHICKEN RICE CAKES!! This recipe is a fusion of two of my favorite Asian dishes: Pad Krapow Gai (Thai basil chicken) and Nian Gao (stir fried Shanghai rice cakes).

It should take you about 5-10 minutes to prep your ingredients, and then let the stir frying begin! The recipe moves quickly, so you may want to preview the video before you get started.

To finish off this Asian fusion recipe is a stir fry sauce. This easy stir fry sauce recipe contains soy sauce, fish sauce, and brown sugar to take this dish to the next level.

As long as you follow this step-by-step tutorial, you will be enjoying some seriously tasty, chewy, spicy goodness for lunch or dinner! If you want to turn this into a keto-friendly recipe, no problem! You can sub the brown sugar for monk fruit sweetener. You can also have this as a tasty vegetarian lunch or dinner by swapping out the chicken for tofu. But, the TTEOK (Korean rice cakes) are the BEST part!

I just recommend you slice everything into thin pieces — looks better, cooks faster and tastes better IMO.

Pin, print or share the recipe card below and Happy Cooking!

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Spicy Basil Chicken Rice Cakes

Yield 4 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author Angie Happie Lieuw

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

This spicy, delicious, Asian fusion dish is everything you need in one serving!

Ingredients US Metric

The Sauce

• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 3 tbsp brown sugar

Veggies, Chicken and Rice Cakes

• 3 tbsp avocado oil
• 4 cloves of garlic (thinly sliced)
• 2 serrano chili peppers (julienned)
• 5 1/4" slices of ginger root (julienned)
• 1/2 onion (sliced radially)
• 1 lb. of chicken breast or tenders (sliced into 1/2" strips)
• 1/2 red bell pepper (julienned)
• 1/2 green bell pepper (julienned)
• 1/2 cup of trimmed green beans
• 2 1/2 cups of tteok or Korean rice cakes

Garnish

• 1 cup of basil leaves (chiffonade)
• Extra basil bunch

Instructions

Make the Sauce

1. Add 3 tbsp soy sauce to a small mixing bowl
2. Then add 2 tbsp fish sauce
3. Last, add 3 tbsp brown sugar
4. Mix, mix, mix and set aside

Make the Chicken and Rice Cakes

1. Over high heat, add 3 tbsp of avocado oil to a wok or large pan
2. Then add the garlic, serrano chili pepper, ginger and onion and saute for 2 mins
3. Add the sliced chicken breast or tenders to the vegetables and saute for 3 more mins
4. Give your sauce a couple of swirls and pour it over the chicken and vegetables
5. Add the red pepper, green pepper and green beans and saute everything together for another 3 mins
6. Add the rice cakes and saute for your final 2 mins
7. Turn off the heat
8. Fold in your chiffonade basil

Plate and Serve

1. Plate your spicy basil chicken rice cakes into a low serving dish or large bowl
2. Add whole basil leaves to garnish and ENJOY!

Recommended Products:

Sekero Rice cake, Korean Rice cake

Red Boat Fish Sauce

Nutrition Facts

Calories

411.06

Fat

13.63 g

Sat. Fat

1.89 g

Carbs

46.1 g

Fiber

2.16 g

Net carbs

43.96

Sugar

11.47 g

Protein

30.2 g

Sodium

1610.66 mg

Cholesterol

72.58 g

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spicy thai basil chicken, tteok, asian fusion, pad krapow gai, nian gao

lunch, dinner

Thai, Chinese, Fusion

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