Soak rice cakes in warm water and set aside. When ready to cook, strain out the water.
Slice chicken thighs into bite size pieces, about 6-8 pieces depending on how large the thigh is. Transfer to a large bowl. Mix Marinade ingredients (as listed above) into chicken and set aside to marinate for 10 minutes or longer.
In a pan set over medium heat, add avocado oil followed by sliced onions. Cook until onions are translucent. Next mix in carrots, cabbage, rice cakes and perilla leaves. Cook until cabbage has softened.
Add chicken with marinade sauce and mix with other ingredients. Spread evenly across the pan. Fry chicken for 10 minutes, flipping over half way. Once cooked, remove off heat and enjoy!
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Suggested Equipment & Products
Large Non-Stick Pan
Silicone Spatula 3-Piece Set
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