Gochujang Chicken With Broccoli

This is quick to put together, flavorful because the gochujang has a complex flavor already mixed together and ready to use, and can be easily scaled up or down. I used it when we had a packet of Costco chicken thawed and used some of it for a BBQ chicken pizza, and used what was leftover for this. 2tablespoons canola oil 1½pounds boneless, skinless chicken breasts, cut into 1½-inch pieces Kosher salt and black pepper 1(2-inch) piece fresh ginger, peeled and cut into matchsticks (about ⅓ cup) ½ cup unsweetened coconut milk 1-2 tsp. sugar 2 tablespoons gochujang paste 2 tablespoons soy sauce 1 pound broccoli florets, cut into 2-inch pieces Cooked rice, for serving Sliced scallions or chopped fresh cilantro, for garnish Step 1 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. Step 2 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. Step 3 Meanwhile, in a saucepan of salted boiling water, blanch broccoli until crisp-tender, 2 minutes. Drain. Step 4 Divide chicken and broccoli among plates; spoon with sauce. Serve with rice.