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Korean-Style Chicken Breast in Gochujang Sauce

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Korean-Style Chicken Breast in Gochujang Sauce

with brown rice and broccoli

Informations supplémentaires
35 min. | 591 kcal | easy | Spicy, Even better the next day | Printable version
1. Setup Chop the garlic, the ginger and the green onions. Cut the broccoli into pieces. On a separate board, cut the chicken breasts, in half, lenghtwise.
2. Marinate the chicken In a bowl, combine the gochujang paste, (caution! spicy), the soy sauce, the garlic, the ginger, the brown sugar, the sesame oil, half of the sesame seeds and 1 tbsp of rice vinegar. Add the chicken breasts and coat well. Leave to marinate until ready to cook.
3. Cook the rice Rinse the brown rice. Place in a pot and cover with 1.5 2P | 2 3P cups of water. Bring to a boil. Lower the heat and cover. Cook for 18-20 minutes or until the rice has absorbed all of the water and is cooked.
4. Cook the chicken In a pan over medium-high heat, add a drizzle of olive oil. Add the chicken breasts and cook 3-4 minutes on each side. Reduce heat, cover and cook another 1-2 minutes or until the chicken is cooked.
5. Cook the broccoli Steam the broccoli or cook in boiling water for 2-3 minutes. Drain and reserve.
6. Plate your dish Serve the chicken with the rice and the broccoli. Garnish with the rest of the sesame seeds and the green onions. Bon appétit!
2unitChicken Breast
30mlSoy Sauce
30mlGochujang
15gGrilled Sesame Seeds
15mlSesame Oil
30gBrown Sugar
2unitGreen Onion(s)
1unitBroccoli
1unitGarlic Clove(s)
1unitGinger
140gBrown Rice
What you need Pot, baking sheet, bowls, pan.
591 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 76g
25%
fat 15g
23%
cholesterol 91mg
30%
fiber 3g
12%
protein 39g
saturated 2g
10%
sodium 1597mg
67%
sugar 14g
trans 0g