Spicy Gochujang Coconut Chicken
This dish offers a delightful blend of Korean heat from gochujang and the creamy richness of coconut milk, creating a unique and easy weeknight meal. It's a fusion of flavors, combining savory chicken with tender-crisp broccoli in a vibrant, slightly sweet, and spicy sauce.
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tbsp vegetable oil
- 1 medium head of broccoli cut into florets
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 0.5 tsp fresh ginger grated (optional)
- 2 cloves garlic minced (optional)
- 2 tbsp water (if sauce is too thick)
- 0.25 cup fresh cilantro chopped
- 1 cup cooked jasmine rice for serving
Instructions
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, if using ginger and garlic, add them and sauté for 1 minute until fragrant.
- Pour in the coconut milk, then stir in the gochujang, soy sauce, and brown sugar. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5-7 minutes until the sauce slightly thickens. If the sauce is too thick, add 1-2 tablespoons of water.
- Meanwhile, bring a pot of salted water to a boil. Add broccoli florets and boil for 2-3 minutes until tender-crisp. Drain well.
- Return the cooked chicken to the skillet with the sauce. Add the boiled broccoli and toss to coat everything evenly. Heat through for another 2-3 minutes.
- Serve immediately over steamed jasmine rice, garnished with fresh cilantro if desired.
Notes
Serve over steamed rice or noodles. For extra vegetables, add sliced bell peppers or snap peas. Adjust gochujang for desired spice level. Marinating the chicken for 15-30 minutes beforehand can enhance flavor.