Thinly slice the chicken and add the marinade ingredients.
Prepare the vegetables.
Boil water in a medium saucepan. Add in rice cakes pieces. Cook for a couple minutes until soft.
Heat up a nonstick skillet and quickly stir fry the chicken. When it is half cooked, remove and set aside.
In the same pan, stir fry onion, garlic until soft.
Add in carrots, bell peppers and mushroom. Stirfry until soft and the mushrooms have shrunk.
Add in the cooked chicken and rice cakes.
Season with the ingredients for the sauce (except for the sesame seeds).
Mix well, add in a little water if you like but the mushrooms would have released a lot of liquid. Allow the mixture to come to a boil. Once the chicken is cooked and rice cakes are soft. Sprinkle on the sesame seeds.
Notes
Rice Cakes: You can use the oval or cylindrical shaped rice cakes. If you are using the traditional cylindrical ones, make sure to slice in half)
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/02/15/oil-free-gluten-free-korean-gungjung-dukkboki-chicken-rice-cake-stirfry/