Korean Inspired Chicken with Broccoli and Potatoes

This Korean style chicken mixes together roasted broccoli and sauteed sweet potatoes, and is served with a sauce made of rice vinegar, soy sauce, and ginger. Everything is roasted in the oven and plated together at the end, making this a simple dish. Just stick pans in the oven; great for preparing ahead of time for when people are over

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400F, and line 3 large baking sheets with parchment paper. We'll be working in order from longest to shortest cooking times, so sweet potatoes first, then broccoli, and the chicken last

Step 2

Wash your potatoes under running water with a brush, and cut into a medium dice (don't peel!). Season with oil, garlic, onion, salt, and pepper. Transfer to a cookie sheet. Roast at 400F for about 45 minutes, or until fork tender and lightly browned

Step 3

Add your thawed broccoli to the second pan, and season with oil, garlic, onion, salt, and pepper. Roast for about 30 minutes at 400F, or until fork tender and lightly browned

Step 4

Cut your chicken into cutlets, and pound to an even thickness with a meat mallet. Pounding the chicken in a Ziploc bag prevents chicken juice from squirting throughout the kitchen. Season with oil, garlic, onion, salt, and pepper. Transfer to the final pan. Roast at 400F for about 13 minutes, or until the chicken just reaches 165F

Step 5

Finally, the sauce. Mix together soy sauce, rice vinegar, water, ginger, and cornstarch in a medium glass. For some extra heat and sweetness, add 1-2 tbsp (18-36 g) gochujang. Note that gochujang is not gluten free. Microwave twice for 30 seconds, stirring in between, until the sauce is thickened and syrupy

Step 6

Add a portion of potatoes, broccoli, and chicken to a plate. Drizzle with the sauce, and optionally garnish with sesame seeds

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