Coconut-Gochujang Glazed Chicken With Broccoli

Name: Coconut-Gochujang Glazed Chicken With Broccoli
Total time: 15 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces; Kosher salt and black pepper; 1 (2-inch) piece fresh ginger, peeled and cut into matchsticks (about 1/3 cup); 1/2 cup unsweetened coconut milk; 3 tablespoons turbinado sugar or 2 tablespoons light brown sugar; 2 tablespoons gochujang paste; 2 tablespoons low-sodium soy sauce; 1 pound broccoli florets, cut into 2-inch pieces; Cooked rice, for serving; Sliced scallions or chopped fresh cilantro, for garnish

By Kay Chun

Total Time: 15 minutes
Rating: 5(4,106)
Comments: Read comments

Gochujang, a staple of Korean cooking, is a fermented red chile paste made from spicy Korean chile peppers and glutinous rice. Here, it’s combined with coconut milk, which mellows the spicy gochujang into a creamy sauce. Fresh ginger is the key ingredient, infusing the sauce with brightness and spice that balance the rich coconut. This recipe calls for broccoli as the vegetable accompaniment, but cauliflower or brussels sprouts would also work. The sauce can be made in larger batches and used on grilled pork ribs, chicken wings or even pan-fried tofu.

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Ingredients

Yield:4 servings

2tablespoons canola oil
1½pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
Kosher salt and black pepper
1(2-inch) piece fresh ginger, peeled and cut into matchsticks (about ⅓ cup)
½cup unsweetened coconut milk
3tablespoons turbinado sugar or 2 tablespoons light brown sugar
2tablespoons gochujang paste
2tablespoons low-sodium soy sauce
1pound broccoli florets, cut into 2-inch pieces
Cooked rice, for serving
Sliced scallions or chopped fresh cilantro, for garnish

Ingredient Substitution Guide

Preparation

Step 1
In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper and cook, stirring occasionally, until golden all over, about 3 minutes. Add ginger and cook, stirring occasionally, until softened, about 2 minutes.
Step 2
Add coconut milk, sugar, gochujang and soy sauce and bring to a simmer, stirring until gochujang dissolves. Gently simmer over medium-low heat, stirring, until chicken is cooked through, about 5 minutes.
Step 3
Meanwhile, in a saucepan of salted boiling water, blanch broccoli until crisp-tender, 2 minutes. Drain.
Step 4
Divide chicken and broccoli among plates; spoon with sauce. Serve with rice.

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Ratings

5 out of 5

4,106 user ratings

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Comments

Alisa6 years ago

If you have trouble finding gochujang, here's an easier-to-find substitute recipe: 1/3 c miso paste 1/3 c red chili powder (preferably Korean fine powder) 1/4 c brown sugar 1/4 c soy sauce (start with a bit less if you aren't using tamari) 1/4 c water, to thin. 1t garlic powder Mix well!

SOW6 years ago

Slightly on the spicy side — which I liked, but if you don’t, maybe dial down the gochujang a bit. Could also cut down the sugar a smidge. I’d add a squeeze of lime to finish the chicken (and broccoli, why not). Yum.

Drew Goins6 years ago

I did my chicken and ginger in two batches so as not to crowd the skillet with quite so much chicken and got more goldenness that I imagine would have come from the pieces steaming each other all at once. Added the first batch back in at Step 2.

Jeanne4 hours ago

Winner, winner. Chicken dinner! Did the sub on the gochujang.

Hcross2 weeks ago

Delicious sauce! I only used half of the gochujang, and that was plenty hot for us. The ginger adds a nice burn to the flavor. Great easy dish.

quaas3 weeks ago

Did it again. Delicious and done quickly.

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