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.
Provided by Kay Chun
Categories dinner, quick, weeknight, poultry, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
