Coconut-Gochujang Glazed Chicken With Broccoli Recipe (2024)

If you have trouble finding gochujang, here's an easier-to-find substitute recipe:1/3 c miso paste1/3 c red chili powder (preferably Korean fine powder)1/4 c brown sugar1/4 c soy sauce (start with a bit less if you aren't using tamari)1/4 c water, to thin.1t garlic powderMix well!

Slightly on the spicy side — which I liked, but if you don’t, maybe dial down the gochujang a bit. Could also cut down the sugar a smidge. I’d add a squeeze of lime to finish the chicken (and broccoli, why not). Yum.

I did my chicken and ginger in two batches so as not to crowd the skillet with quite so much chicken and got more goldenness that I imagine would have come from the pieces steaming each other all at once. Added the first batch back in at Step 2.

I used siracha and chicken thighs. Tossed in an entire can of coconut milk and added some garlic. Nice kick. Topped with shredded, unsweetened coconut, peanuts, and a squirt of lime. Easy and delicious.

At the end, while seasoning, I added a couple of teaspoons of fish sauce which really brought forward the wonderful flavors of the ingredients.

I made a few changes:- Reduced the chicken and added more stir fry veggies (peppers, onions, zucchini)- Added an extra 1/2tbsp of gochujang sauce as it didn't have much heat- At the end added the juice of half a lime and some crushed cashews over the top (As per other peoples suggestions)It turned out really tasty - would highly recommend!

This sauce is sooooo phenomenal. I made this with firm tofu instead of chicken and it was silky and delicious!

The sauce alone is worth the price of admission. Coconut milk and gochujang, how brilliant! I used full can of CM since I knew leftover would die in fridge, but still used less than half of sugar and was sweet enough. Replaced chicken with tofu, and since I used full can, was able to cook broccoli in sauce without dirtying another pan. Served with vegan egg noodles. Highly recommend!

Very good, easy to make. Two comments: 1. The chunks of chicken don’t need to be browned; just sauté them until they’re no longer pink (the cooking is completed in the sauce);2. Rather than waste half a can of coconut milk, double the sauce (coconut milk, sugar, gochujang and soy sauce). It’s great on the veggies (especially cauliflower) and rice.

Really enjoyed this. Next time I’ll add some cashews for crunch. Thanks Kay!

Overall a weeknight winner. My partner referred to it as the faster, simpler alternative to chicken tikka masala. We love gochujang's complex flavor, but some recipes dial down the heat with a lot of sugar. It was easy to adjust this recipe to let the spice sing. Lots of flavor without a lot of work. This will be a regular part of our "lazy" cooking rotation.

Loved this dish! I made it with salmon cubes instead of chicken--didn't use any oil in the process because the salmon releases enough oil when cooking. Served it over farro instead of rice. Not a bit leftover!

Trader Joe's is now selling Gochujang. Which I have bought, but have not used yet. I'll try it on this recipe. They are also selling a very good Kimchi. Both are products made in the "Republic of Korea", so I'm assuming they are authentic.

I made this with vegan chicken (quorn) and substituted Gochujang with sambal oelek - it was still very very good. The chicken really absorbed the sauce to I ended up adding larger amounts of the sauce ingredients.

I would think so. Tofu and/or Shrimp for sure.

We love the recipe but my younger kid is sensitive to spice. We replace 3/4 of the gochujang with miso paste. Still has the umami, much less spicy. I hope to slowly increase to full strength gochujang, but it’s a years-long project.

I’m really shocked that this is a 5 star recipe. It’s good, not great. But maybe the simplicity is what brings it to 5* territory for some. Felt like somethjng was missing. Maybe a bit of spice.

Made with one package tofu. Added garlic, ginger, shallots. Microwaved tofu until firm ish. Good but will salt or season/marinate the tofu next time and a bit less sugar (2T too sweet). Used about half can coconut milk leftovers and green beans mixed in.

A number have people have noted concerns about wasting leftover coconut milk. Just wanted to share that it freezes really well. I pour leftover coconut milk into ice cube trays. When frozen, I pop out and store in the freezer in a ziploc bag or deli container. Great for adding to soups, sauces or smoothies. Each cube is about 1 ounce of coconut milk.

Cooked as written. Fantastic! 🤤

Super simple recipe and delicious! I doubled the coconut milk and soy sauce, but kept the brown sugar and gochujang amounts the same. The sauce was very tasty and the perfect amount of spice for our family. Didn't have broccoli, so sauteed snow peas and thinly sliced carrots. My 7 year old said, "This is absolutely five stars!"

I know there is no real substitute for ginger but the stores were closed… I put 1/4 tsp of white pepper, 1/4 tsp turmeric, 1/8 tsp cinnamon instead. Pretty good! I’m sure it will taste sublime once I have ginger.

This is really good and super easy/quick! I upped the sauce by 1/3 except used specified sugar (sauce is amazing, but I think doubling would be too much). Added a hot Thai chili. Had to add a bit of corn starch to thicken things but I think perhaps this was because I’d used a natural coconut milk? Top dress with peanuts or maybe scallions.

Just finished making and eating this. Delicious. Hubs loved it. I used boneless thighs since that’s what I had, 3 T gochujang and 2 T brown sugar, the full can of coconut milk and finished with chopped cashews and lime as some others suggested. Served with brown rice and roasted broccoli.

This was a fun, easy, weeknight meal. Thanks!

Made it with tofu, doubled the sauce per comments and was glad for it. I tossed the broccoli in evoo, s&p, onion, garlic and roasted in the oven at 425°F for 10 minutes because it sounded tasty to me, and yeah it was quite tasty. Will absolutely make this super simple but very good dish again.

Took other’s suggestion and doubled the sauce recipe, but keeping it at the single batch sugar, and cooking the broccoli in the sauce - absolutely the right call. Next time will add another veggie.

Use a whole can of coconut milk so rice and veggies get sauce! Delcious flavor. I upped gochujang paste to 3T, added lots of minced garlic and minced ginger, used a scant T of tamari and scant T of fish sauce. No sugar. Really delicious. Made brown rice and sauteed sliced brussels...simply a delicious and umami spiked and easy meal! *****

i substituted tofu for the chicken. It was a bit spicy but that's how I like it!

Delicious! 5 stars in this household. Cut sugar to 1 tbls, added 1 tbls of coconut aminos, but otherwise followed directions. Finished with lime and sesame seeds. SO good. Only suggestion is to double the sauce, we wished we have more!To get thicker sauce, try letting cool for a bit after reducing.