Spicy Korean Chicken with Steamed Rice and Broccoli Recipe
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If you’re craving a dish that bursts with vibrant flavors and satisfying textures, look no further than this Spicy Korean Chicken with Steamed Rice and Broccoli Recipe. It masterfully combines tender, marinated chicken coated in a bold, spicy sauce with the comforting simplicity of steamed rice and crisp-tender broccoli. Every bite delivers a wonderful balance of heat, sweetness, and umami that will have you reaching for seconds and sharing this favorite with friends and family in no time.
Ingredients You’ll Need
The magic of this Spicy Korean Chicken with Steamed Rice and Broccoli Recipe lies in its straightforward ingredients, each one bringing a specific and essential dimension to the dish. From the heat of Sriracha to the sweetness of honey, and the fresh zing of ginger, every component plays a crucial role in crafting this memorable meal.
- Vegetable oil: The perfect neutral base for cooking and sautéing the chicken to golden perfection.
- Sriracha: Adds the signature spicy kick that brings the dish alive.
- Cornstarch: Helps thicken the sauce for a silky coating on the chicken pieces.
- Soy sauce: Delivers a deep, savory umami flavor essential in Korean cuisine.
- Honey: Balances the heat with a touch of natural sweetness.
- Fresh ginger: Provides a peppery, aromatic warmth that brightens the marinade.
- Garlic: Essential for pungency and depth in every bite.
- Chili powder: Amplifies the spice level while adding complexity.
- Steamed rice: A soft, fluffy canvas that absorbs every drop of the delicious sauce.
- Tenderstem broccoli: Adds vibrant color, freshness, and a satisfying crunch.
- Dry roasted peanuts: For a delightful nutty contrast and crunch in the garnish.
- Lime wedges: A zesty, citrusy burst that refreshes the palate with each squeeze.
- Green onions: Bring a delicate sharpness and aroma for finishing flair.
How to Make Spicy Korean Chicken with Steamed Rice and Broccoli Recipe
Step 1: Prepare the Marinade
Begin by whisking together vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, garlic, and chili powder in a small bowl. This marinade is where all the layers of flavor come together, so take a moment to appreciate the aroma of fresh ginger and spicy chili as they combine. The cornstarch in this mixture will later help give the sauce that perfect, luscious thickness.
Step 2: Marinate the Chicken
Next, coat your chicken pieces thoroughly in the marinade, ensuring each piece is well covered. Place them in the fridge to soak up the flavors, ideally for at least 30 minutes. If you have the time, letting the chicken marinate up to 24 hours will intensify the taste, making the dish even more irresistible and juicy.
Step 3: Cook the Steamed Rice and Broccoli
While the chicken relaxes in its marinade, cook your rice according to the package instructions. At the same time, steam the tenderstem broccoli until just tender, but still vibrant and crisp. Having these prepared simultaneously will streamline your cooking and ensure everything comes together beautifully.
Step 4: Sauté the Chicken
Heat some vegetable oil in a skillet over medium-high heat, then carefully transfer the marinated chicken into the hot pan, reserving the leftover marinade for later. Sauté the chicken for about 5 to 10 minutes, turning occasionally so that it cooks evenly and develops a gorgeous golden crust that seals in all those delicious juices.
Step 5: Finish the Sauce
Once the chicken is cooked through and golden, pour the reserved marinade into the skillet. Let it cook for another 2 to 3 minutes, stirring occasionally, until the sauce thickens and clings delightfully to the chicken pieces, creating that irresistible glossy finish you want in every bite.
Step 6: Plate Your Dish
It’s time to assemble! Serve the spicy chicken over a generous bed of steamed rice, with tenderstem broccoli on the side. This classic combination not only balances flavors but also offers contrasting textures and vibrant color that make the dish as appealing to the eye as it is to the palate.
How to Serve Spicy Korean Chicken with Steamed Rice and Broccoli Recipe
Garnishes
Adding garnishes like chopped dry roasted peanuts, fresh lime wedges, and sliced green onions instantly elevates your dish. The peanuts provide a satisfying crunch and slight nuttiness, while the lime wedges add a refreshing brightness that cuts through the richness. Green onions tie everything together with a gentle sharpness and fresh aroma.
Side Dishes
Though the dish is complete on its own, you can pair it with simple Korean-inspired sides like kimchi, pickled radishes, or a cucumber salad. These sides introduce tangy and cool notes that complement the spicy chicken perfectly, making your meal even more balanced and exciting.
Creative Ways to Present
For a fun and festive presentation, try serving the chicken and broccoli in colorful bowls arranged family-style, inviting everyone to help themselves. You can also sprinkle extra chopped peanuts and green onions over the rice for a layered look. If you’re feeling fancy, a drizzle of sesame oil or a sprinkle of sesame seeds adds an elegant touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftovers in an airtight container and store in the refrigerator. The bold flavors of this Spicy Korean Chicken with Steamed Rice and Broccoli Recipe hold up well for up to 3 days, making it an excellent option for quick lunches or easy dinners during the week.
Freezing
If you want to keep it longer, freeze the cooked chicken separately from the rice and broccoli in portioned containers. Frozen properly, the chicken sauce flavors remain intact for up to 2 months. When you’re ready, thaw overnight in the refrigerator for best results.
Reheating
Reheat gently in a skillet with a splash of water or broth to keep the chicken moist and the sauce silky. For the rice and broccoli, microwaving or briefly steaming will refresh their texture without drying them out. This dish is just as delicious the next day when reheated thoughtfully.
FAQs
Can I use chicken breasts instead of other chicken parts?
Absolutely! Chicken breasts work great for this recipe. Just be careful not to overcook them to keep the meat tender and juicy as you sauté.
How spicy is this dish?
This Spicy Korean Chicken with Steamed Rice and Broccoli Recipe has a medium level of heat thanks to the Sriracha and chili powder. You can adjust the amounts to suit your spice tolerance.
Is there a vegetarian version of this recipe?
Yes! You can substitute the chicken with firm tofu or tempeh and use vegetarian-friendly soy sauce. The marinade and cooking method stay the same for a delicious plant-based twist.
Can I make the marinade in advance?
Definitely. You can mix the marinade a day ahead and store it in the fridge. This makes the cooking process even faster without sacrificing flavor.
What kind of rice pairs best with this dish?
Plain steamed jasmine or short-grain rice works perfectly as they soak up the spicy sauce well and complement the robust flavors without overpowering them.
Final Thoughts
I truly hope you give this Spicy Korean Chicken with Steamed Rice and Broccoli Recipe a try soon. It’s one of those dishes that brightens up any dinner table with its bold spices, fresh ingredients, and comforting accompaniments. Once you taste it, I promise it’ll quickly become a favorite to make again and again. Happy cooking!
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Spicy Korean Chicken with Steamed Rice and Broccoli Recipe
- Total Time: 40 minutes (including 30 minutes marinating)
- Yield: 4 servings 1x
Description
This Spicy Korean Chicken recipe delivers a perfect balance of heat and sweetness with a flavorful marinade made from Sriracha, soy sauce, honey, ginger, and garlic. Paired with steamed rice and tenderstem broccoli, and garnished with crunchy roasted peanuts, fresh lime wedges, and green onions, this dish offers a vibrant, satisfying meal that comes together quickly and easily.
Ingredients
Marinade and Chicken
- 3 tablespoons vegetable oil, divided
- 2 tablespoons Sriracha
- 1 teaspoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2.5 cm piece ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- 1 teaspoon chili powder
- 500 grams chicken pieces (boneless, skinless recommended)
Sides and Garnishes
- Steamed rice, to serve
- Steamed tenderstem broccoli, to serve
- Dry roasted peanuts, chopped, for garnish
- Lime wedges, for garnish
- Green onions, sliced, for garnish
Instructions
- Prepare the Marinade: In a small bowl, whisk together the vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, minced garlic, and chili powder until well combined to form a smooth marinade.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors infuse. For deeper flavor, marinate up to 24 hours.
- Cook the Rice: While chicken marinates, prepare the steamed rice according to package instructions, keeping it warm once cooked.
- Prepare the Broccoli: Steam the tenderstem broccoli until bright green and tender, then set aside, keeping warm with the rice.
- Heat the Skillet: Place a skillet over medium-high heat and add the remaining vegetable oil.
- Cook the Chicken: Using tongs, lift the chicken from the marinade, allowing excess to drip back into the bowl. Place the chicken pieces in the hot skillet and reserve the marinade for later use.
- Sauté the Chicken: Cook the chicken for 5 to 10 minutes, turning occasionally, until the pieces are golden brown on the outside and cooked through inside.
- Add Marinade to the Skillet: Pour the reserved marinade over the chicken in the skillet.
- Thicken the Sauce: Continue cooking the chicken in the marinade for another 2 to 3 minutes, stirring gently, until the sauce thickens and glazes the chicken pieces.
- Assemble and Serve: Spoon the spicy Korean chicken over warm steamed rice, and serve alongside the steamed tenderstem broccoli.
- Garnish: Sprinkle chopped dry roasted peanuts and sliced green onions on top. Serve with lime wedges on the side for squeezing over before eating.
Notes
- Marinating the chicken overnight intensifies the flavor.
- If preferred, substitute chicken thighs for a juicier result.
- Control the spice level by adjusting the amount of Sriracha and chili powder.
- Ensure the skillet is hot before adding chicken to get a nice sear.
- Use low-sodium soy sauce to reduce salt content, if desired.
- Dry roasted peanuts add a pleasant crunch but can be omitted or replaced with sesame seeds for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
