Coconut-Gochujang Glazed Chicken With Broccoli
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
Private Notes
Comments
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!
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.
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.
Outstanding. Added the broccoli into the chicken and sauce. Delicious!!
This recipe has become a staple for me. So easy, comforting and anti-inflammatory bc of the ginger. I love it!!!
Easy recipe but took longer than 15 minutes. I followed exactly and did not find it too spicy- mouth numbing- yes!