Coconut-Gochujang Glazed Chicken With Broccoli

By Kay Chun

Updated June 2, 2026

  • David Malosh for The New York Times. Food Stylist: Vivian Lui.
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Total Time
15 minutes
Rating
5(4,693)
Comments
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Gochujang, a staple of Korean cooking, is a fermented red chile paste made from spicy Korean chile peppers and glutinous rice. Here, it’s combined with coconut milk, which mellows the spicy gochujang into a creamy sauce. Fresh ginger is the key ingredient, infusing the sauce with brightness and spice that balance the rich coconut. This recipe calls for broccoli as the vegetable accompaniment, but cauliflower or brussels sprouts would also work. The sauce can be made in larger batches and used on grilled pork ribs, chicken wings or even pan-fried tofu.

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Ingredients

Yield:4 servings

  • 2 tablespoons canola oil

  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1 ½-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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

34 grams carbs; 124 milligrams cholesterol; 484 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 19 grams fat; 5 grams fiber; 1015 milligrams sodium; 46 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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.

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Ratings

5 out of 5
4,693 user ratings
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Comments

Alisa

If you have trouble finding gochujang, here's an easier-to-find substitute recipe: 1/3 c miso paste 1/3 c red chili powder (preferably Korean fine powder) 1/4 c brown sugar 1/4 c soy sauce (start with a bit less if you aren't using tamari) 1/4 c water, to thin. 1t garlic powder Mix well!

EileenC

A number have people have noted concerns about wasting leftover coconut milk. Just wanted to share that it freezes really well. I pour leftover coconut milk into ice cube trays. When frozen, I pop out and store in the freezer in a ziploc bag or deli container. Great for adding to soups, sauces or smoothies. Each cube is about 1 ounce of coconut milk.

SOW

Slightly on the spicy side — which I liked, but if you don’t, maybe dial down the gochujang a bit. Could also cut down the sugar a smidge. I’d add a squeeze of lime to finish the chicken (and broccoli, why not). Yum.

Arab

Made this with tofu instead of chicken because chicken was too tough this way. Tofu was perfect.

Courtney

Start to finish was about 35 minutes.

Kent

A nice dish to make on a winters day. Just the right amount of heat in this.

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