Coconut-Gochujang Glazed Chicken With Broccoli

By Kay Chun

Coconut-Gochujang Glazed Chicken With Broccoli
David Malosh for The New York Times. Food Stylist: Vivian Lui.
Total Time
15 minutes
Rating
5(4,212)
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
  • 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
Nutritional analysis per serving (4 servings)

471 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 46 grams protein; 921 milligrams sodium

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
4,212 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.

I Love to Cook

Loved this dish! Served with box chop and broccoli stir fried and using same sauce, Delicious!

Mandie S

This sauce is outstanding. I am personally a wimp with spice so I cut the gochujang in half and subbed in some mild red miso. Next time I'll just increase the coconut milk. Don't skimp on the ginger. SO quick and easy for maximum payoff. Reheats nicely, so make enough for leftovers.

Aaron

Use a whole can of coconut milk

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