Gochujang Chicken with Sesame Broccoli (Korean)

Tender chicken thighs glazed with a spicy gochujang sauce, served with sesame-flavored broccoli and a sprinkle of green onions, for a flavorful Korean dinner.

Ingredients

• 1.5 lb (cut into 1-inch pieces) Boneless, Skinless Chicken Thighs
• 2 tbsp Gochujang (Korean chili paste)
• 2 tbsp Tamari
• 1 tbsp Honey
• 1 tsp Sesame Oil
• 2 cloves (minced) Garlic
• 1 head (cut into florets) Broccoli
• 1 tbsp Sesame Seeds
• 2 (sliced, for garnish) Green Onions

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together gochujang, tamari, honey, sesame oil, and minced garlic.
3. Toss the chicken with the gochujang mixture and marinate for at least 10 minutes, or up to 30 minutes for a more intense flavor.
4. Arrange chicken in a single layer on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes, or until chicken is cooked through and the glaze is sticky and caramelized. Ensure the internal temperature reaches 165°F (74°C).
6. While the chicken is baking, toss broccoli florets with a drizzle of sesame oil and a pinch of salt.
7. Steam or roast broccoli for 5-7 minutes, or until tender-crisp. Roasting will give it a slightly charred flavor.
8. Serve the gochujang chicken with sesame broccoli, garnished with sliced green onions and a sprinkle of sesame seeds. Serve with cooked rice if desired.

Cuisine: Korean

Suitability:

Prep Time: 15 mins

Cook Time: 20 mins

Serving Size: 3

Meal Type: dinner