Spicy Korean Chicken with Broccoli Florets

Pan-seared chicken breast and crisp broccoli florets coated in a spicy-sweet Korean gochujang sauce, served over a bed of fluffy riced cauliflower.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Korean
• Difficulty: Easy
• Cost: $3.00/serving

Dietary

• Dairy-Free
• Nut-Free
• High-Protein
• Low-Carb
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• stir-fry
• quick
• healthy
• spicy
• savory
• one-pot

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 1 head broccoli (cut into small florets)
• 2 tablespoon gochujang
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon erythritol (or preferred low-carb sweetener)
• 2 clove garlic (minced)
• 1 cup riced cauliflower (uncooked)

Instructions

1. In a small bowl, whisk together gochujang, low-sodium soy sauce, rice vinegar, erythritol, and minced garlic to create the sauce.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-7 minutes, until browned and cooked through. Remove chicken from skillet and set aside.
3. Add broccoli florets to the same skillet (add a splash more oil if needed). Sauté for 3-5 minutes until tender-crisp.
4. Return chicken to the skillet. Pour the sauce over the chicken and broccoli. Toss to coat evenly and cook for 1-2 minutes until sauce has slightly thickened.
5. While chicken cooks, prepare riced cauliflower: microwave or sauté according to package directions until tender.
6. Serve the spicy Korean chicken and broccoli over the riced cauliflower.

Notes

If you prefer less spice, reduce the amount of gochujang. Garnish with sesame seeds if desired.

Nutrition (per serving)

• Calories: 304
• Protein: 41.9 g
• Carbohydrates: 16.1 g
• Fat: 8 g
• Fiber: 3.8 g
• Sodium: 559 mg
• Saturated Fat: 1.3 g
• Sugar: 5.7 g
• Cholesterol: 120 mg