Honey Gochujang Steamed Chicken with Broccoli and Asparagus

Using that same marinated chicken from my honey gochujang chicken salad with edamame, quick-pickled cucumber strawberry kimchi salad, this dish is well balanced, comes together in 20 minutes, and is a perfect 1-2 portion serving.

I love to pair this with my multigrain quinoa rice, which is just a combination of:

• 1/2 cup jasmine white rice
• 1/4 cup multigrain rice
• 1/4 cup quinoa

I cook this combination with 1.5 cups of water (after rinsing the combination of grains) in my rice cooker, and it’s my new favorite way to eat grains with my asian dishes. These grains are packed with more fiber, iron, potassium, and protein than regular white rice alone, and I prefer this combination compared to plain brown rice.

Honey Gochujang Steamed Chicken with Broccoli and Asparagus

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• Author: Jackie Shao
• Total Time: 20 minutes
• Yield: 2 1x

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Description

Using that same marinated chicken from my honey gochujang chicken salad with edamame, quick-pickled cucumber strawberry kimchi salad, this dish is well balanced, comes together in 20 minutes, and is a perfect 1-2 portion serving.

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Ingredients

Units USM Scale 1x2x3x

For the Chicken

• 3/4 lb boneless skinless chicken thighs, cut into 1″ pieces
• 3/4 teaspoon kosher salt
• 1/2 tablespoon gochujang
• 1/2 tablespoon soy sauce
• 1/2 tablespoon honey
• 1/2 tablespoon sesame oil

For the Bowl

• 10 pieces asparagus cut on a bias
• 1 head broccoli 1″ pieces
• 2 ounces button mushrooms sliced
• 1 tablespoon neutral oil
• pinch kosher salt
• black pepper

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Instructions

1. Marinate the chicken if you haven’t done so already. Combine all the marinade ingredients and mix well. Dice the chicken and toss with the marinade.
2. Prep the vegetables – cut the asparagus, brown button mushrooms, and separate the broccoli in to 1″ pieces. Toss the vegetables into the same bowl as the chicken and marinade, and add another pinch of kosher salt, black pepper, and 1 tablespoon of neutral oil.
3. Prepare the steamer by adding 2 cups of water into a large pot. Add the steamer basket and turn the heat on high. Once the water is boiling, carefully add the plate with the chicken and veggies. Steam for 8 – 10 minutes on medium high heat or until the chicken is cooked through. Serve with rice, and enjoy!

Notes

Take caution scaling this recipe. I wouldn’t recommend doing this for more than 2x the recipe, as steaming too much chicken and veggies will lead to mushy vegetables and uncooked chicken. 

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: weeknight dinner
• Method: stovetop – steamer
• Cuisine: asian