Coconut-Gochujang Glazed Chicken With Broccoli

By Kay Chun

Updated June 2, 2026

  • David Malosh for The New York Times. Food Stylist: Vivian Lui.
Media 1 of 1
Total Time
15 minutes
Rating
5(4,387)
Comments
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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

  • 2 tablespoons canola oil

  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1 ½-inch pieces

  • Kosher salt and black pepper

  • 1 (2-inch) piece fresh ginger, peeled and cut into matchsticks (about ⅓ cup)

  • ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

34 grams carbs; 124 milligrams cholesterol; 484 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 19 grams fat; 5 grams fiber; 1015 milligrams sodium; 46 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. Step 3

    Meanwhile, in a saucepan of salted boiling water, blanch broccoli until crisp-tender, 2 minutes. Drain.

  4. Step 4

    Divide chicken and broccoli among plates; spoon with sauce. Serve with rice.

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Ratings

5 out of 5
4,387 user ratings
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Comments

Alisa

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!

SOW

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 Goins

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.

MsKDC

Made this as written and we decided that we are not fans of gochujang. It overpowered the coconut and ginger and is just too one-note for me. Prefer curry paste. But we ate it.

Allison

Used chicken thighs and came out very flavorful. Would add green peppers next time as well! Great weeknight recipe!

Mpls native

Made this last night. It’s really good — and leftovers are better today. I don’t have a lot of experience with cooking chicken this way and it got kinda dried out but the sauce is great. I think this would be good with tempeh.

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