Denman Dines
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Sheet Pan Gochujang Chicken & Veggies
Korean-inspired sheet pan chicken & veggies.
4
servings
10m
prep
20m
cook
Ingredients
Chicken & Veggies
0/6
1 lb Chicken, cubed
1 tbsp Sesame oil
3 cups Broccoli
4 oz Shiitake mushrooms
2 Green onions, sliced
1 tsp Salt
Glaze
0/7
1 tbsp Gochujang paste
2 tsp Soy sauce
2 tsp Mirin
1 tsp Sesame oil
1 /2 tsp Ginger, minced
1 clove Garlic, minced
1 tsp Honey
For Serving
0/4
Rice
Sesame seeds
Kimchi
Fried eggs
Instructions
Chicken & Veggies
0/6
1
Preheat the oven to 425 degrees and spray a sheet pan with oil.
2
Put your cubed chicken onto the sheet pan and toss with 1 tsp of sesame oil & 3/4 tsp salt. Add the broccoli, mushrooms, and white parts of the green onions on the other side of the pan and toss with 1/4 tsp salt and remaining sesame oil.
3
Roast until the chicken is cooked through and the veggies are tender, about 20 minutes. Flip halfway through.
4
While roasting, make the glaze by whisking all glaze ingredients together in a small bowl.
5
When the chicken & veggies are cooked, add the glaze to the pan and toss everything together. Bake for another couple minutes to heat through.
6
Serve over rice and garnish with remaining green onions and sesame seeds. If desired, add a side of kimchi and top with a fried egg.
