Coconut Gochujang Glazed Chicken With Broccoli Recipes
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.
SHEET PAN GOCHUJANG CHICKEN AND BROCCOLI
Provided by jtrentc
Number Of Ingredients 13
Steps:
- Heat the oven to 450 degrees.
- Place the vegetables and chicken into a large bowl.
- Place the gochujang, soy sauce, ground ginger, sesame oil, honey and rice wine vinegar into a medium-size bowl. Whisk well to incorporate. Set aside.
- Pour 3/4 to 1 cup of gochujang sauce on top of the chicken and vegetable mixture. Stir well to thoroughly coat the chicken and vegetables. Set aside the remaining sauce to use later on.
- Pour the chicken and vegetable mixture onto a foil lined baking sheet. Be sure that the chicken is on top of the vegetables to evenly cook the chicken.
- Place baking sheet into the oven and cook for 35 minutes or until the chicken reaches 165 degrees.
- Remove the chicken from the oven and serve on top of cooked jasmine rice. Top each serving with a bit of remaining gochujang sauce, a squeeze of fresh lime juice and chopped fresh cilantro. Season to taste with soy sauce.
GOCHUJANG BROCCOLI NAMUL
This broccoli side dish features gochujang, which is a red chili/soybean paste that's as widely used as ketchup in Korean cuisine. It lends a spicy and slightly savory-sweet flavor that goes great with broccoli.
Provided by mischka0316
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- 1. Heat sesame oil in wok or deep frying pan on medium-low heat. Add garlic and broccoli and sauté for 4 minutes, stirring continuously. 2. Mix gochujang, soy sauce, and rice vinegar together in a bowl. Add the mixture to the broccoli and garlic and stir to coat. 3. Reduce heat to low and cover (with large plate if using a wok). Cook for 6-8 minutes, or until just fork tender. Stir again to coat broccoli in any remaining sauce in the pan. 4. Remove from pan, garnish with sesame seeds.
Nutrition Facts : Calories 72 calories, Fat 2.76051885491214 g, Carbohydrate 10.1644570868617 g, Cholesterol 0 mg, Fiber 3.60754308116085 g, Protein 4.33614223448247 g, SaturatedFat 0.375881116174362 g, ServingSize 1 1 Serving (164g), Sodium 40.4279210673933 mg, Sugar 6.55691400570085 g, TransFat 0.459943534183467 g
COCONUT-GOCHUJANG GLAZED CHICKEN WITH BROCCOLI
Categories Chicken
Number Of Ingredients 11
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.
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- In a medium bowl, whisk together the coconut milk, chicken stock, lime juice, sugar, cornstarch, grated ginger and grated lemongrass until combined. Set aside until ready to use.
- Season the chicken with a few generous pinches of salt and pepper. Heat 1 tablespoon oil over medium-high heat in a large sauté pan. Add the chicken and sauté for 5 minutes, stirring and flipping occasionally, until cooked through. Transfer the chicken to a clean plate and set aside.
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