EASY KOREAN-STYLE CHICKEN and BROCCOLI

EASY KOREAN-STYLE CHICKEN and BROCCOLI

Hi there my Galley Peeps.  I’m so glad you dropped by for a visit today.   I’m cooking up a delicious Korean meal for you.  Some very intense spice going on here but it’s all balanced nicely with crunchy cucumber pickles, steamed broccoli, a pile of fluffy basmati rice (I used the brown version this time) all nestled beside some tasty sautéed ground chicken.

The Korean spice isn’t really over the top and you can add or subtract the amount of gochujang  (Korean chili paste) depending on your heat tolerance.  If you don’t have this in your galley repertoire you can substitute sriracha mixed with some tomato paste or add a few shakes of dried chili flakes stirred into tomato paste.

I suggest making the pickles early to allow for the flavours to get to know each other.  Thirty minutes and they will be acquainted .  Several hours will make them really good friends.

You can use any ground meat you like…beef…pork…turkey. This time I used ground chicken. So very versatile isn’t it?

I discovered a new use for my little Omnia stove top oven – steaming veggies.  A touch of water in the bottom of the baking pan, broccoli laid on the baking rack, a sprinkle of salt, cover.  Five minutes in a light steam bath and they were bright green with a little crunch, just the way we like them.

Scoop it all into a bowl and you’re ready to dive in.

If this has tickled your taste buds, pop on over to try out some more of my re-created culinary memories of Korea…

Korean-Style Grilled Steak  (the aroma of sesame oil is intoxicating)

Korean-Style Seafood Pajeon (never was supper more easy than with these tasty Asian pancakes)

Homemade Kimchi Soup (I call it Asian penicillin).

…or how about a tasty meatless version? Vegan Asian ‘Beef’

And while you’re at it why not double up on the rice you cook tonight?  I just may have a great way to use those leftovers, OK?

Easy Korean-Style Chicken and Broccoli

Servings: 4
Calories: 875kcal
Author: www.seasaltgalleykat.com
Print Recipe

Ingredients

  • 2 tbsp avocado oil or other neutral cooking oil
  • 1 lb ground chicken
  • 3 garlic cloves minced
  • 1/4 cup water
  • 1/3 cup Bragg Aminos or soya sauce of choice
  • 1 tbsp sesame oil
  • 1/2 cup brown sugar
  • 1 tbsp ginger root minced or grated
  • 1 tbsp Korean chili paste (gochujang)
  • 1 tsp dried chilis
  • 1/2 tsp ground black pepper
  • 2 green onions thinly sliced
  • 1 tsp sesame seeds as garnish
  • 1 head broccoli cut into pieces and steamed
  • 2 cups cooked brown basmati rice

For Pickles

  • 1 English cucumber cut into 1” chunks
  • 1 tbsp Korean chili paste (gochujang)
  • 2 garlic cloves minced
  • 2 tbsp Bragg Aminos or soya sauce of choice
  • 1 tbsp Worcestershire sauce
  • 2 tbsp sesame oil

Instructions

  • In large saute pan heat oil and cook the meat and garlic until chicken is cooked through.
  • Add the ingredients for the sauce (ginger,soy sauce, water, chili paste, sesame oil, sugar, pepper and chili flakes) and simmer for 4-5 minutes to meld the flavours. If you are concerned about the level of spiciness, add the chili paste a teaspoon at a time, tasting between additions. The full tablespoon was perfect for our tastes with just the right amount of heat but it could be too much for more sensitive palates.
  • Serve in bowls with rice and steamed broccoli. Garnish with a shake of sesame seeds, a sprinkling of green onion, and cucumber pickles.

For Pickles

  • In a food container, combine all ingredients and set aside for at least 30 minutes. For best results if time allows, set aside in the refrigerator for several hours or over night.

Nutrition

Calories: 875kcal | Carbohydrates: 120g | Protein: 36g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 1920mg | Potassium: 1588mg | Fiber: 8g | Sugar: 32g | Vitamin A: 1410IU | Vitamin C: 142.3mg | Calcium: 165mg | Iron: 4.6mg

Inspiration thanks to Charlotte from Koalified Baking

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