Coconut-Gochujang Glazed Chicken With Broccoli
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.
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons canola oil
- 1 ½pounds 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)
- 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
Instructions
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.