Chicken

with Shanghai Rice Cakes

Shanghai rice cakes, or nian gao* are traditionally eaten for Chinese New Year, as the name signifies good fortune. Our rice cakes are cooked with organic chicken in a sweet and savory stir fry sauce infused with ginger and garlic and their pleasantly chewy texture is enhanced by the crunch of fresh cabbage and bok choy. This meal will bring you good luck any time of the year.

Ingredients

  • baby bok choy

    shanghai rice cakes
    (Rice and water [Naturally Gluten Free])

    jidori chicken

    shiitake mushrooms

  • napa cabbage

    julienned carrots

    Shaoxing stir fry sauce
    (Kikkoman organic soy sauce, mirin, rice vinegar, reduced shaoxing wine [aged rice wine], ginger, garlic, aromatic spices)(GLUTEN FREE:Organic coconut aminos and tamari, mirin, rice vinegar, reduced shaoxing wine [aged rice wine], ginger, garlic, aromatic spices)

    roasted chili oil
    (Guajillos, pasillas and ancho chiles lightly toasted and ground, organic extra-virgin olive oil, ground sichuan peppercorns, salt)

Kids icon

Getting Your Kids Involved:

Kids can put the rice cakes in the colander and shake to separate them.

Encouraging Picky Eaters:

Kids love the chewy texture of rice cakes. If your kids are wary of new sauces, cook the rice cakes and then remove them from the sauce before serving and let them dip into a small bowl of the Shaoxing sauce, or their favorite dipping sauce.

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What You Need

Chef's Knife
Cutting Board
Large Skillet
Salt
Strainer
Vegetable or Canola Oil

Instructions

1Step One

Cut each baby bok choy in half and then cut each half into four pieces. Place the rice cakes into a colander and rinse under cold water. Toss once or twice to ensure the rice cakes are separated. Drain and rinse the carrots.

2Step Two

Set a wok, or large skillet over medium-high heat, and lightly coat the bottom with vegetable oil. Once the wok is hot, stir in the chicken, season lightly with salt, and cook for 3 minutes, breaking up with the back of a spoon, while stirring. Remove the chicken to a bowl and keep nearby for the next step.

3Step Three

Lightly glaze the bottom of the pan with oil and place over high heat. When hot, stir in the shiitake mushrooms, followed by the Napa cabbage and the bok choy. Season lightly with salt and cook for 3-5 minutes, or until the cabbages begin to wilt. Stir in the carrots and cook for 1 minute, adding oil as needed. Stir in the rice cakes and cook while tossing together for 1 minute.  Add the chicken back to the pan and stir. Pour in the Shaoxing stir-fry sauce. Bring just to a boil, and then reduce heat to medium. Cook until the sauce lightly coats the vegetables, chicken, and rice cakes.

4Step Four

Sprinkle the chicken, rice cakes, and veggies and serve the chili oil alongside for those who like a little spice. Enjoy!

Tips icon

Tips

  • * “Nian” means year and “gao” means high. This translates loosely to “every year, may you reach higher and higher.” A perfect saying for a new year!
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