Sheet-Pan Gochujang Chicken & Broccoli

Name: Sheet-Pan Gochujang Chicken & Broccoli
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1½ lb boneless skinless chicken thighs, cut in 2-inch pieces; 3 tbsp gochujang; 2 tbsp honey; 2 tbsp soy sauce; 4 garlic cloves, grated; 1 lb broccoli, cut in florets; 1½ cups jasmine rice; 4 green onions, sliced; 1 tbsp sesame seeds; 2 tbsp neutral oil; salt

DinnerKorean35 minServes 4635 kcal43 g protein

Photo: Startandstar · CC0 · source

Sticky, spicy-sweet thighs and charred broccoli off one pan, spooned over jasmine rice with a shower of sesame and scallion.

Make it part of your week. MealTote sizes this recipe for everyone you cook for, adds it to a weekly meal plan and puts the ingredients on one grocery list split across your stores. Open it in MealTote

Ingredients

1½ lb boneless skinless chicken thighs, cut in 2-inch pieces
3 tbsp gochujang
2 tbsp honey
2 tbsp soy sauce
4 garlic cloves, grated
1 lb broccoli, cut in florets
1½ cups jasmine rice
4 green onions, sliced
1 tbsp sesame seeds

From your pantry: 2 tbsp neutral oil, salt.

Instructions

Heat the oven to 450°F with a rack in the upper third. Rinse the rice and cook it with 2¼ cups water and a pinch of salt.
Whisk the gochujang, honey, soy sauce, garlic and 1 tbsp oil in a big bowl. Add the chicken and toss to coat.
Toss the broccoli on a sheet pan with 1 tbsp oil and a pinch of salt and push it to one side. Spread the chicken on the other side in a single layer, scraping in every bit of sauce.
Roast 18 to 22 minutes, until the chicken is cooked through and caramelized at the edges and the broccoli tips are charred.
Spoon the pan juices back over the chicken. Serve over rice with the green onions and sesame seeds on top.

Tip: For extra char, switch to broil for the last 2 minutes and watch it closely. Honey burns fast.