Equipment
Ingredients
Chicken
- 600 g chicken breast, cut into 2.5cm/1 inch cubes
- 15 ml neutral oil
- 3 g salt
- 1 g black pepper
Sauce & Vegetables
- 400 ml coconut milk, full-fat canned
- 45 g gochujang
- 30 ml soy sauce
- 3 garlic, minced
- 1 ginger, grated
- 300 g broccoli, cut into small florets
- 15 ml lime juice
Garnish
- 2 scallions, sliced thin
- 5 g sesame seeds, toasted
Nutrition (per serving)
Method
Pat the chicken cubes dry with paper towels and season evenly with salt and black pepper.
Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until golden brown on the outside, about 3-4 minutes. The chicken does not need to be fully cooked through at this stage. Remove chicken from the pan and set aside.
Reduce heat to medium. In the same pan, add the minced garlic, grated ginger, and gochujang. Sauté for 1 minute until fragrant and the gochujang darkens slightly, being careful not to burn the aromatics.
Pour in the coconut milk and soy sauce. Stir well to dissolve the gochujang paste into the liquid. Bring the mixture to a gentle simmer.
Add the broccoli florets to the simmering sauce. Cover the pan and cook for 3-4 minutes, or until the broccoli is bright green and just starting to tenderize.
Return the chicken and any accumulated juices to the pan. Simmer uncovered for another 2-3 minutes until the sauce thickens slightly and the chicken reaches an internal temperature of 74°C/165°F.
Remove from heat. Stir in the lime juice. Taste and adjust salt if necessary. Garnish with sliced scallions and toasted sesame seeds before serving.
Chef's Notes
- Gochujang varies significantly in heat level and sweetness between brands. Taste a tiny amount raw before cooking to gauge how much to use.
- For an extra velvety chicken texture, you can 'velvet' the chicken by tossing it with 1 teaspoon of baking soda, letting it sit for 15 minutes, then rinsing thoroughly before seasoning and searing.
- Full-fat coconut milk is essential here for the creamy mouthfeel; 'lite' coconut milk will result in a thin, watery sauce.
- Serve this over steamed jasmine rice or rice noodles to soak up the flavorful sauce.
Storage
Refrigerator: 3 days — Sauce may thicken when chilled; loosen with a splash of water when reheating.
Freezer: 1 month — Coconut milk sauces can separate slightly upon thawing; reheat gently.
Reheating: Reheat gently in a pan over low heat or microwave in short bursts.
