This Korean BBQ Chicken and Broccoli is so easy to make and full of flavor. It's one of the only dishes where my kids will gladly eat vegetables, because they taste so yummy in this recipe.
ServingServing: 6
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Ingredients
4boneless, skinless chicken breasts
½cupsugar
1cupsoy sauce
1cupwater
1teaspoononion powder
1teaspoonminced garlic
1teaspoonground ginger
1Tablespoonlemon juice
1teaspoonred pepper flakes
1Tablespoonsesame seeds, optional garnish
2cupsbroccoli, chopped and steamed
3cupscooked rice
Instructions
Preheat oven to 350 degrees.
Cut chicken into bite-sized pieces and spread out in a single layer in a 9 X 13 inch pan sprayed with non-stick cooking spray (you could also use a 9x9" baking pan.)
In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, garlic, and ground ginger. Bring to a boil. Reduce heat to low and simmer 5 minutes.
Remove mixture from heat and whisk in lemon juice and red pepper flakes.
Pour mixture over chicken. Cover pan with foil and bake for about 35 minutes, stirring halfway through to make sure chicken is evenly covered with sauce.
When finished cooking, drain some of the leftover juices into a saucepan. Place saucepan over medium-high heat and heat up juices to make a sauce. If desired, add 1 teaspoon cornstarch to the juices to make a thicker sauce (completely optional, but I love when the sauce is a little thicker).
Add steamed broccoli to chicken in the pan and mix gently.
Put chicken/broccoli mixture over cooked rice and drizzle thickened sauce over the top. Sprinkle sesame seeds on top.