Gochujang Glazed Chicken with Sesame Rice and Emerald Florets

• Chicken breast

  7.1 oz
• White rice

  5.3 oz
• Broccoli

  7.1 oz
• Gochujang

  2 tbsp
• Soy sauce

  1 tbsp
• Honey

  1 tbsp
• Garlic

  2 cloves
• Fresh ginger

  1 inch piece
• Sesame oil

  1 tsp
• Toasted sesame seeds

  1 tsp
• Water

  1.3 cups
• Cooking oil

  1 tbsp

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Alle Schritte

1. 1

   Rinse the white rice thoroughly. Combine rice and 300ml water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in 1/2 teaspoon sesame oil and 1/2 teaspoon toasted sesame seeds.

2. 2

   While the rice cooks, cut the chicken breast into 1-inch pieces. Mince the garlic cloves and grate the fresh ginger.

3. 3

   In a small bowl, whisk together the gochujang, soy sauce, honey, minced garlic, grated ginger, and the remaining 1/2 teaspoon sesame oil to create the glaze.

4. 4

   Heat 1 tablespoon cooking oil in a skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides and almost cooked through, about 5-7 minutes.

5. 5

   Pour the gochujang glaze over the chicken in the skillet. Cook, stirring frequently, for 2-3 minutes, until the sauce thickens and coats the chicken.

6. 6

   While the chicken is cooking, cut the broccoli into bite-sized florets. Steam the broccoli for 3-5 minutes, or until tender-crisp.

7. 7

   Divide the sesame rice between two plates. Top with the gochujang glazed chicken and steamed broccoli. Garnish with the remaining 1/2 teaspoon toasted sesame seeds.