Stir-Fried Sticky Rice Cakes

"Hungry? Make these Stir-Fried Sticky Rice Cakes! Super Easy."
-- @honeysucklebeez

Recipe Intro From honeysucklebeez

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  • Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 4

Recipe Card

For the Marinade and Sauce


  • 2 tablespoons oyster sauce
  • 2 tablespoons shaoxing wine, or cooking wine, orange juice, sherry
  • 1 teaspoon kosher salt
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sugar

To Make the Marinade


  • Step 1

    Mix all ingredients together in a bowl.

For the Stir-Fried Sticky Rice Cakes


  • 1 teaspoon cornstarch
  • 3 (1/2 pound) chicken thighs, sliced
  • a dash of black pepper
  • 3 cups chopped bok choy
  • 1/2 cup shiitake mushrooms
  • 1/2 package dried sliced rice cakes, 2 & 1/2 cups tteok, re-hydrated
  • 1/2 sliced onion
  • 3 minced garlic cloves
  • 1 teaspoon grated ginger
  • 1/4 cup water
  • Fresh cilantro, for garnish

To Make the Stir-Fried Sticky Rice Cakes

  • Step 1

    Mix 1 tablespoon of the marinade with the cornstarch, black pepper, and chicken. Marinate for 15 minutes.

  • Step 2

    Heat oil in a hot wok and stir fry chicken 3-4 minutes. Add mushrooms, onions, garlic and ginger, then mix. Add rice cakes, bok choy, remaining marinade sauce, and water. Mix and cover with a lid 3 minutes then uncover and finish cooking an additional 3 minutes.

  • Step 3

    Garnish with fresh cilantro.