Best 2 Coconut Gochujang Glazed Chicken With Broccoli Recipes

**Tantalize your taste buds with a culinary adventure featuring coconut gochujang glazed chicken with broccoli, a symphony of flavors that will leave you craving for more.**

This delectable dish boasts a harmonious blend of sweet, savory, and spicy notes, elevated by the unique combination of coconut milk, gochujang (Korean chili paste), and a medley of aromatic spices. Succulent chicken pieces, marinated in a flavorful blend of garlic, ginger, and soy sauce, are roasted to perfection, resulting in a tender and juicy texture. The chicken is then coated in a luscious glaze made from coconut milk, gochujang, honey, and a touch of lime juice, creating a tantalizing glaze that caramelizes beautifully in the oven. Accompanying the chicken is tender-crisp broccoli florets, roasted with a hint of garlic and sesame oil, adding a vibrant green hue and a delightful crunch to the dish.

In addition to the main recipe, this article also offers a vegetarian delight with coconut gochujang glazed tofu, a plant-based alternative that delivers a satisfying and flavorful experience. For those seeking a more substantial meal, coconut gochujang glazed salmon is a perfect choice, with its rich and flaky fish complemented by the sweet and spicy glaze.

Whether you're a seasoned home cook or a culinary novice, this comprehensive guide provides step-by-step instructions, insightful tips, and stunning visuals to guide you through the process of creating these mouthwatering dishes. Embrace the culinary adventure and indulge in the tantalizing flavors of coconut gochujang glazed chicken with broccoli and its delicious variations.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT-GOCHUJANG GLAZED CHICKEN WITH BROCCOLI

Coconut-Gochujang Glazed Chicken With Broccoli image

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

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

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 ROASTED VEGETABLES

Sheet-Pan Gochujang Chicken and Roasted Vegetables image

Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.

Provided by Yewande Komolafe

Categories dinner, easy, weeknight, one pot, poultry, roasts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons gochujang
2 tablespoons soy sauce
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3 tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2 pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1 pound turnips, trimmed and cut into 2-inch pieces (about 3 1/2 loose cups)
10 scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1 bunch radishes (about 10 ounces), trimmed
2 tablespoons rice vinegar
1 tablespoon sesame oil (optional)
Steamed rice (optional)

Steps:

Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
Use Fresh Ingredients: Fresh ingredients will give your dish the best flavor. If possible, use organic or locally sourced ingredients.
Don't Overcook the Chicken: Chicken can easily become dry and tough if it is overcooked. Cook it until it reaches an internal temperature of 165°F (74°C) for white meat and 175°F (80°C) for dark meat.
Make Sure the Sauce is Thick and Sticky: The sauce should be thick and sticky enough to coat the chicken and broccoli. If it is too thin, add a little cornstarch or arrowroot powder to thicken it up.
Serve Immediately: This dish is best served immediately after it is cooked. The chicken will be crispy and the broccoli will be tender-crisp.

Conclusion:

This coconut gochujang glazed chicken with broccoli is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, the broccoli is crisp-tender, and the sauce is sweet, spicy, and tangy. This dish is sure to be a hit with your family and friends.