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–+ servings

Easy Korean-Style Chicken and Broccoli

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

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