Upgraded Chicken Breast Brown Rice Tteokbokki

Cut the chicken breast into bite-sized pieces.

Blanch the brown rice cakes in boiling water for 2 minutes.

Slice the onion and green onion.

Heat olive oil in a pan and stir-fry the chicken breast.

When the chicken breast is cooked, add the onion and green onion and stir-fry.

Add the brown rice cakes, gochujang (Korean red chili paste), red chili powder, soy sauce, minced garlic, and water. Bring to a boil.

Once all ingredients are combined, season with salt and pepper to taste.

Turn off the heat and sprinkle sesame seeds on top to finish.