MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Coconut-Gochujang Glazed Chicken w/Broccoli
Categories: Poultry, Herbs, Vegetables, Rice
Yield: 4 Servings
2 tb Oil
1 1/2 lb Boned, skinned chicken; in
- 1 1/2" pieces
Salt & black pepper
1 (2") piece fresh ginger;
- peeled, in matchsticks
1/2 c Unsweetened coconut milk
3 tb Turbinado sugar
+=OR=+
2 tb Light brown sugar
2 tb Gochujang paste
2 tb Soy sauce
1 lb Broccoli florets; in 2"
- pieces
Cooked rice; for serving
Sliced scallions or chopped
- fresh cilantro; garnish
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.
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.
Meanwhile, in a saucepan of salted boiling water, blanch
broccoli until crisp-tender, 2 minutes. Drain.
Divide chicken and broccoli among plates; spoon with
sauce. Serve with rice.
By Kay Chun
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... At my age the bones are water in the morning until food is given them.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
