COCONUT-GOCHUJANG GLAZED CHICKEN WITH BROCCOLI

Coconut-Gochujang Glazed Chicken With Broccoli image

Categories Chicken

Number Of Ingredients 11

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

Steps:

Cook rice
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.
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.
Meanwhile, in a saucepan of salted boiling water, blanch broccoli until crisp-tender, 2 minutes. Drain.
Divide chicken and broccoli among plates; spoon with sauce. Serve with rice.