CrustyCrab
Recipes

KoreanChicken breast

Gochujang Chicken with Sesame Rice and Roasted Broccoli

Seared chicken cutlets in a sticky gochujang-honey glaze over sesame rice, with charred roasted broccoli.

Calories
600kcal
Protein
48g
Carbs
66g
Fat
16g
Total time
35min
Servings
4

Nutrition is per serving.

Ingredients

Chicken and glaze

  • 680 g (1.5 lb) boneless skinless chicken breast, about 2 large breasts
  • 60 g (3 tbsp) gochujang
  • 30 ml (2 tbsp) soy sauce
  • 30 g (1.5 tbsp) honey
  • 15 ml (1 tbsp) rice vinegar
  • 3 garlic cloves, grated
  • 1 tbsp grated fresh ginger
  • 1 tbsp neutral oil
  • ½ tsp kosher salt

Sesame rice

  • 195 g (1 cup) jasmine rice, rinsed
  • 400 ml (1⅔ cups) water
  • 2 tsp toasted sesame oil
  • 1 tbsp sesame seeds
  • ½ tsp kosher salt

Broccoli

  • 680 g (1.5 lb) broccoli florets, about 2 large crowns
  • 1 tbsp olive oil
  • ½ tsp kosher salt

To finish

  • 4 scallions, thinly sliced
  • 1 lime, cut into wedges

Steps

  1. Start the rice. Heat the oven to 425°F. Combine the rinsed rice, water and salt in a small pot. Bring to a boil, cover, and simmer on low for 18 minutes. Take off the heat and rest, covered, 10 minutes.
  2. Roast the broccoli. Toss the broccoli with the olive oil and salt on a sheet pan. Roast 18–20 minutes, turning once, until the edges are charred.
  3. Make the glaze. Whisk the gochujang, soy sauce, honey, rice vinegar, garlic and ginger with 2 tbsp water.
  4. Cut the chicken. Halve each breast horizontally to make 4 even cutlets. Pat dry and season with the salt.
  5. Sear. Heat the oil in a large cast iron skillet over medium-high. Sear the cutlets 4–5 minutes per side, until browned and 155°F in the center.
  6. Glaze. Lower the heat and pour in the glaze. Turn the chicken in it for 1–2 minutes, until the sauce is thick and sticky and the chicken reads 160°F. Rest 3 minutes, then slice.
  7. Finish the rice. Fluff the rice with the sesame oil and sesame seeds.
  8. Serve. Divide the rice, chicken and broccoli among 4 plates. Spoon over the pan glaze and finish with scallions and a lime wedge.

Notes

  • At high altitude (around 5,000 ft): the rice uses a little more water and a longer simmer than sea-level directions. Keep the lid on for the full rest.