Spicy Stir-fried Chicken with Rice Cakes

Prepare the ingredients; the rice cake is homemade.

Prepare a bowl of sauce: put a large spoon of fermented bean paste in the bowl, a large spoon of sweet bean sauce, add 2 large spoons of Korean chili paste, 5 grams of sugar, and adjust with an appropriate amount of water to make the sauce and set aside.

Wash the onion and cut it into strips. Tear off the fascia from the chicken breast, wash it, and then cut it into long strips. Add 2 grams of salt, 1 tablespoon of cooking wine, and 1 teaspoon of cornstarch, mix well, and marinate for ten minutes.

Heat a pan and add 1 tablespoon of vegetable oil. After the oil is hot, add the marinated chicken breast and stir-fry until it changes color, then remove and set aside.

Add a spoonful of vegetable oil to the pot again, and stir-fry the onion strips until soft.

Add the stir-fried chicken breast and rice cake strips and stir-fry evenly.

Pour in the prepared sauce and stir-fry evenly, then add a can of tomato paste and stir-fry evenly.

Add an appropriate amount of water and bring it to a boil over high heat, then reduce to low heat and cook until the rice cake becomes soft, then it is ready to serve.

Spicy stir-fried chicken with rice cakes packed in a lunchbox is a complete lunch, with carbohydrates, protein, and vegetables all included. Add a box of cucumbers and dried tofu, and a nutritious lunch is ready, no need to go to the crowded cafeteria.