Slice the chicken breast into ~¼” thick slices, then cut again into bite-sized pieces.

Optional step - tenderize the chicken. Arrange the sliced chicken on a cutting board or plate so it’s laying flat. Dust with 1 tsp of baking soda, then flip all the pieces and dust with the other 1 tsp of baking soda. Let sit for 15 minutes. After 15 minutes, thoroughly rinse the baking soda off of the chicken with water, then pat dry.

While the chicken is tenderizing, prepare the veggies and rice cakes. Rinse the rice cakes in a large bowl and gently separate any pieces that are stuck together.

Dissolve the corn starch in the chicken stock until fully incorporated, then add the rest of the sauce ingredients and set aside.

Heat a swirl of oil in a large non-stick pan or wok over medium high heat. Season the chicken on one side with salt and pepper, then add the chicken to the pan and try to arrange it such that the pieces lay flat in the pan. Cook until golden on one side (2-3 minutes), then mix the chicken around in the pan and cook until cooked through (another ~2 minutes). Remove the chicken to a plate.

Add a little more oil to the pan, then add the snap peas. Cook, stirring occasionally, until bright green and charred in a few spots, about 2-3 minutes.

Reduce heat to medium-low and push the snap peas to one side of the pan. In the other side, add a little more oil, the garlic, and the whites of the green onions. Cook until fragrant, about 1 minute.

Add the rice cakes, sauce, and chicken to the pan. Cook, stirring frequently, until the rice cakes soften and the sauce becomes a glaze, about 2 minutes. If the sauce reduces too much, add a splash of water as needed.

Remove from heat and mix in the green portions of the green onions. Serve immediately and garnish with toasted sesame seeds.