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Title: Coconut-Gochujang Glazed Chicken w/Broccoli
Categories: Poultry, Herbs, Vegetables, Rice
Yield: 4 Servings

2 tb Oil
1 1/2 lb Boned, skinned chicken; in
- 1 1/2" pieces
Salt & black pepper
1 (2") piece fresh ginger;
- peeled, in matchsticks
1/2 c Unsweetened coconut milk
3 tb Turbinado sugar
+=OR=+
2 tb Light brown sugar
2 tb Gochujang paste
2 tb Soy sauce
1 lb Broccoli florets; in 2"
- pieces
Cooked rice; for serving
Sliced scallions or chopped
- fresh cilantro; garnish

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.

By Kay Chun

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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