Another hit from the NY Times! Gojuchang may be a Korean ingredient, but when combined with coconut milk and cilantro, I was getting some Thai vibes. This recipe calls for one or two items you may not already have in your pantry, but overall there are very few ingredients so this comes together very very quickly.
I updated the recipe slightly – I saw no reason to cook the broccoli separately. No point in dirtying another pot, plus I like the depth of flavor when the broc is sautéd in the pan and cooked down in the sauce. Sauté 1 head of broccoli (cut into florets) in canola oil with 1.5 lb of chicken that you’ve cut into 1-inch cubes and some ginger (as usual, I just sprinkled a hefty amount of dried ground ginger instead of using fresh). Since everything is in smaller pieces, this will only take about 5 minutes. Once the chicken is browned on all sides, add 1/2 c. unsweetened coconut milk, 2 tbsp brown sugar, 2 tbsp gochujang, and 2 tbsp soy sauce. Stir everything together until the sauce incorporates and simmer until the chicken is fully cooked, about 5 minutes. Serve over sushi rice and garnish with cilantro and sliced scallions.
Sweet, spicy, and bright. This dish has so many great flavors. And with so little cleanup, I have a feeling this is going to be a weeknight staple.