Add the chicken and marinade ingredients into a small bowl and mix until the chicken is evenly coated. Cover with plastic wrap and allow to sit in the fridge for 20-30 minutes while you finish prepping the rest of the ingredients.
Rinse and drain the rice cakes. Wash the bok choy and separate into individual leaves.
Place a wok over high heat. Once it begins to smoke, add the vegetable oil and swirl around the wok to coat. Let the oil heat for a minute and then add the chicken and the garlic. Stir fry for a few minutes, until the chicken is no longer pink and the garlic has started to brown. Add the mushrooms and continue to stir fry for 1 minute.
Add the scallions, bok choy, and Shaoxing wine. Stir fry for 30 seconds, and then push everything to the center of the wok. This will create a small bed onto which you will add the rice cakes, which will help prevent them from getting stuck to the wok. Add 1/2 cup water and cover the wok, allowing the rice cakes and vegetables to steam for 2 minutes.
While the rice cakes are steaming, in a small bowl whisk together the soy sauce, sesame oil, oyster sauce, sugar, pepper, and red pepper flakes. Once the rice cakes have steamed, remove the lid and add the sauce. Reduce the heat to medium and stir fry everything together for an additional minute. Give it a taste and adjust the salt to your liking. Once the rice cakes are well coated in sauce and cooked through (make sure they're still chewy, not mushy!), scoop the rice cakes into two bowls. Garnish with additional thinly sliced scallions and red pepper flakes.
Enjoy!
