Name: Gochujang Glazed Chicken Recipe
Total time: 30 min
Yield: 4
Cuisine: Korean

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Hanky Panky: A Fantastic Cocktail With A Memorable Name 

This Brewery In Gurugram Has The Perfect European Vibes

Types Of Mustard & How To Use Each One Correctly

Nutella Was Born Out Of Scarcity? Know Its History 

Kashmiri Haak Te Thool: Braised Winter Greens With Boiled Eggs

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Roast boneless, skinless chicken breast with a glaze made from gochujang, the fiery korean chile paste. Serve with steamed white rice and a slaw inspired by "Geotjeori, " A traditional quick-style kimchi. 

How to make Gochujang Glazed Chicken Recipe

Munchery

Crawler

Korean

<p>Roast boneless, skinless chicken breast with a glaze made from gochujang, the fiery korean chile paste. Serve with steamed white rice and a slaw inspired by "Geotjeori, " A traditional quick-style kimchi. </p>

Green onions,  sliced,  divided

Gochujang

Low sodium soy sauce

Garlic cloves,  peeled

Sesame oil

Rice wine vinegar

Canola oil

1a hoisin saucea

Boneless,  skinless chicken breasts

Jasmine rice

A white sesame seeds

A sambal oelek

Garlic clove

Fish

Minced ginger

A canola oil

Gochujanga

Heads baby bok choy,  sliced thinly

Shredded napa cabbage

Carrot matchsticks

Red bell pepper,  sliced thinly

In a blender, pure 2 green onions, gochujang, soy sauce, garlic, sesame oil, vinegar, canola oil and hoisin sauce until smooth. Adjust seasoning with salt and pepper. Coat the chicken with the marinade and marinate overnight or for at least 4 hours.

step 1

step 2

Place the rice, 4 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce to low, cover, and cook until the grains are tender, about 20 minutes.

step 3

Arrange the chicken on a baking sheet, discarding the marinade. Roast until cooked through, about 22-28 minutes, flipping halfway through.

step 4

For the slaw, blend the sambal oelek, garlic, fish sauce, vinegar, ginger, oil and gochujang in a blender until smooth. Toss the bok choy, cabbage, carrots and bell pepper with the dressing until well coated.

step 5

To serve, divide the rice between plates, top with gochujang glazed chicken and serve with kimchi slaw on the side, topped with green onions and sesame seeds.

step 6