Sticky gochujang chicken
Sweet, spicy, sticky Korean-style chicken with rice and broccoli.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken thigh fillets600 g
- Gochujang chilli paste60 g
- Runny honey40 g
- Soy sauce30 ml
- Garlic3 cloves
- Basmati rice300 g
- Broccoli350 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Soya.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Oven
- Baking tray or roasting tinFind one on Amazon
- Heat the oven to 210°C (190°C fan). Grate the garlic and mix it with the gochujang, the honey and the soy sauce.60 g gochujang chilli paste40 g runny honey30 ml soy sauce3 cloves garlic
- Toss the chicken thighs in half the sauce, spread on a lined tray and roast for 20 minutes. Put the rice on to cook following the pack instructions.600 g chicken thigh fillets300 g basmati rice
- Cut the broccoli into florets. Brush the chicken with the rest of the sauce, add the broccoli to the tray and roast for 8 to 10 minutes more, until the chicken is sticky and cooked through and the broccoli is charred at the tips.350 g broccoli
- Serve over the rice, with any juices from the tray spooned over.
Sprinkle with sesame seeds if you have some. They add a toasty crunch.
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