Recipe: Gochujang Chicken

Aaron and I were planning to make something else with the chicken that we’d taken out to thaw.  However, we were missing several key ingredients, so we had to shift.  He, after consulting our pal @AndreaMakesDinner and searching through our refrigerator, came up with this delish dish.

Ingredients:

1-2 pounds chicken thighs

1 large head of broccoli, chopped down to florets

2 tablespoons olive oil

Marinade

2 tablespoons olive oil

1 ½ tablespoons Korean chili past

1 teaspoon chili powder

1 tablespoon sesame oil

2 tablespoons soy sauce (substitute with coconut aminos for a healthier option)

1 ½ tablespoons sugar

1 inch minced ginger

3 cloves garlic, minced

Sauce

2 tablespoons white sugar

2 tablespoons brown sugar

2 tablespoons soy sauce

2 tablespoons gochujang

1 tablespoon Worcestershire sauce

2 teaspoons red pepper flakes

1 teaspoon ground ginger

Directions:

1.    Combine marinade ingredients, toss chicken in marinade and refrigerate for at least an hour.

2.    In a large saucepan over medium heat cook the chicken along with marinade until nearly cooked through.  Remove chicken from pan and set aside.

3.    In the same saucepan, heat olive oil and add in broccoli.  Cook until broccoli softens but isn’t soggy.

4.    Add chicken back to the pan along with gochujang sauce. Cook until chicken is cooked through.

Serve over rice.