Protein Swap | Spicy Gochujang Chicken Thighs
with Sesame Broccoli & Radishes
Cooking time
20 minutes
Servings
2/4
Calories
390 /serving
Who could use a little heat wave around now? That’s right, the fiery chili paste on these chicken thighs is burning with desire to warm up a winter evening. Kick off a keto meal with some Korean inspiration behind it, by blending the condiment with garlic, scallion and demi-glace for a cozy coating on pan-seared chicken. Plate it with roasted broccoli and radishes dotted all over with black and white sesame seeds.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Radishes
- 15ml Minced garlic
- 300g Broccoli florets
- 1 Scallion
- 15g Gochujang
- 30ml Vegetable demi-glace
- 12g Black & white sesame seeds
Contains: Sesame, Soy, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
17 g
Saturated Fat
3 g
Sodium
550 mg
Total Carb
22 g
Sugars
8 g
Protein
40 g
Fibre
6 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Quarter the radishes. On a lined sheet pan, toss the broccoli (halve if large) and radishes with a drizzle of oil and S&P. Roast, stirring and adding the sesame seeds halfway, 14 to 18 min., until tender.
Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 2 to 3 min. per side, until partially cooked. Transfer to a plate and reserve the pan.
Finish the chicken & make the sauce
Thinly slice the scallion crosswise, separating the white bottom and green top. Heat the reserved pan on medium-high. Add the garlic, white bottom of the scallion and gochujang (add ½ for medium spicy). Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the demi-glace and ⅓ cup water (double for 4 portions). Return the chicken and cook, 2 to 3 min. per side, until the sauce is slightly reduced and the chicken* is cooked through.
Plate your dish
Divide the vegetables and chicken (slice beforehand if desired) between your plates. Spoon the sauce over the chicken. Garnish with the green top of the scallion. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
