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Coconut-Gochujang Glazed Chicken with Broccoli
Ingredients
  • 2 tablespoons canola oil
  • 1½ pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
  • Kosher salt and black pepper
  • 1 (2-inch) piece fresh ginger, peeled and cut into matchsticks (about ⅓ cup)
  • ½ cup unsweetened coconut milk
  • 3 tablespoons turbinado sugar or 2 tablespoons light brown sugar
  • 2 tablespoons gochujang paste
  • 2 tablespoons low-sodium soy sauce
  • 1 pound broccoli florets, cut into 2-inch pieces
  • Cooked rice, for serving
  • Sliced scallions or chopped fresh cilantro, for garnish
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