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creamy gochujang chicken with broccolini & cucumber salad
A vibrant Korean-fusion dinner featuring tender chicken thighs and broccolini simmered in a rich, spicy-sweet creamy gochujang sauce. This dish is perfectly balanced by a refreshing side of crisp cucumber salad. Inspired by your condiment collection, it pairs wonderfully with sides of kimchi and chili crisp.
recipe by
phil
mainKorean Fusion2 servingshigh protein
1 / 3
15
prep (min)
20
cook (min)
35
total (min)
- •500 grams boneless, skinless chicken thighs, cut into bite-sized pieces
- •200 grams tenderstem broccoli (broccolini), trimmed
- •2 tbsp gochujang (Korean red chili paste)
- •200 ml heavy cream or coconut milk
- •2 cloves garlic, minced
- •1 tsp fresh ginger, grated
- •1 tbsp soy sauce
- •1 tsp honey or brown sugar
- •1 tbsp vegetable oil
- •1 large cucumber, sliced into chunks
- •2 tbsp rice vinegar
- •1 tsp sesame oil
- •1 pinch salt
- •1 serving kimchi (optional side)
- •1 serving chili crisp oil (optional topping)