Coconut-Gochujang Glazed Chicken with Broccoli

This Coconut-Gochujang Glazed Chicken with Broccoli recipe from New York Times Cooking sounds really fancy, was a surprisingly quick weeknight meal (only 15 minutes or so), and a hit with everyone.  We had one portion leftover, and it make a fantastic lunch the next day.  I sliced it and put it on top of a salad and since it had so much flavor it didn't even need a dressing. This is a great recipe to try mid-week. To make it even easier, I got the rice going in the rice cooker before I even got started cooking. The timing worked out perfectly.

Coconut-Gochujang Glazed Chicken With Broccoli (serves 4)
INGREDIENTS:

• 2 Tablespoons canola oil
• 1½ lbs 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 lb broccoli florets, cut into 2-inch pieces
• Cooked rice, for serving
• Sliced scallions or chopped fresh cilantro, for garnish

PREPARATION:

1. Step 1: 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.
2. Step 2: 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.
3. Step 3: Meanwhile, in a saucepan of salted boiling water, blanch broccoli until crisp-tender, 2 minutes. Drain.
4. Step 4: Divide chicken and broccoli among plates; spoon with sauce. Serve with rice.