Coconut-Gochujang Glazed Chicken With Broccoli

Name: Coconut-Gochujang Glazed Chicken With Broccoli
Total time: 15 min
Ingredients: 2 tablespoons canola oil; 1 1/2 pounds 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); 1/2 cup unsweetened coconut milk; 3 tablespoons turbinado sugar or 2 tablespoons light brown sugar; 2 tablespoons gochujang paste; 2 tablespoons low-sodium soy sauce; 1 pound broccoli florets, cut into 2-inch pieces; Cooked rice, for serving; Sliced scallions or chopped fresh cilantro, for garnish

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Total: 15 minutes

Servings: 4

Author : Kay Chun

broccoli florets chicken breast coconut milk

Coconut-Gochujang Glazed Chicken With Broccoli

Instructions

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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.

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