Coconut-Gochujang Glazed Chicken With Broccoli

Ingredients

• 2 tablespoon scan ola oil
• \1 1/2 pound sboneless, skinless chicken breasts, cut into \1 1/2-inch piece s
• 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 tablespoon sturbinado sugar or 2 tablespoon slight brown sugar
• 2 tablespoon sgochujang paste
• 2 tablespoon slow-sodium soy sauce
• 1 pound broccoli florets, cut into 2-inch piece s
• Cooked rice, for serving
• Slice d scallions or chopped fresh cilantro, for garnish

Instructions

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

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.