Gochujang Coconut Chicken and Broccoli

This dish is quick and easy to make with minimal prep, especially if you use rotisserie chicken breast! The spicy-creamy of the korean paste called gochujang with coconut milk is SO satisfying. Feel free to swap out the veggies and experiment to make it your own!

Ingredients

• 2 Tbsp sesame oil
• 1½ pounds rotisserie chicken breast or cooked chicken breast, cut into 1½-inch pieces or use firm tofu for plant-based
• 1 (2-inch) piece fresh ginger, peeled and minced or finely chopped
• 1 Tbsp minced garlic
• 2 carrots, peeled and julienned or finely diced
• 1 can water chestnuts (optional)
• ½ cup unsweetened coconut milk
• 2 tablespoons gochujang paste
• 2 tablespoons low-sodium soy sauce or coconut aminos
• Sea salt and black pepper
• 1 pound broccoli florets
• Chopped fresh cilantro, for garnish
• Sesame seeds, for garnish (optional)

Instructions

1. In a large nonstick skillet, heat oil over medium-high. Add carrots and cook, stirring occasionally, until softened, about 5 minutes.
2. Add ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes.
3. Add gochujang, coconut milk, and soy sauce/coconut aminos and bring to a simmer, stirring until gochujang dissolves. Gently simmer over medium-low heat, stirring for about 3 minutes.
4. Add cooked chicken chunks and water chestnuts, if using. Add salt and pepper to taste. Add a pinch of brown sugar or coconut sugar if too spicy for your liking.
5. Meanwhile, in a saucepan of salted boiling water, blanch broccoli until crisp-tender. Drain.
6. Divide broccoli among plates/bowls, top with chicken and sauce and garnish with fresh cilantro. You can also serve over rice.