Gochujang-Glazed Chicken

with Gai Lan, Carrots & Jasmine Rice

40 MIN

2 Servings

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From the Test Kitchen

This dish highlights the irresistibly spicy-sweet combo of honey and gochujang used to glaze our chicken, which is perfectly tempered by a garnish of crisp marinated radishes. We’re serving it over a duo of sautéed carrots and gai lan mixed with fluffy jasmine rice—ideal for catching all of the delicious glaze.

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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

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Cook Along

1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients & make the glaze:

Meanwhile, wash and dry the fresh produce. Grate the radishes on the large side of a box grater. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the bottom 1/2 inch of the gai lan stems; thinly slice the stems and roughly chop the leaves, keeping them separate. In a bowl, combine the sliced carrots and gai lan stems. Peel and roughly chop 2 cloves of garlic. Place in a bowl; add the chopped gai lan leaves. In a separate bowl, whisk together the honey (kneading the packet before opening), 1/4 cup of warm water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

3 Marinate the radishes:

In a bowl, combine the grated radishes, vinegar, and 1 teaspoon of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

4 Cook the vegetables:

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and gai lan stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped gai lan leaves and garlic. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the gai lan leaves are wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

5 Cook & glaze the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the glaze is thickened and the chicken is cooked through. Turn off the heat.

6 Finish the rice & serve your dish:

Add the cooked vegetables to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the glazed chicken (including any glaze from the pan). Garnish with the marinated radishes (discarding any liquid). Enjoy!