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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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