Honey Glazed Chicken with Gochujang Cream Sauce

Ingredients

• 1.5 lb (about 6 pieces) Boneless skinless chicken thighs
• 3/4 tsp Salt
• 1/2 tsp Black pepper
• 2 tsp Cornstarch
• as needed Neutral oil
• 2 cups Vegetable broth
• 1 cup Basmati rice
• 1 tbsp Olive oil
• 1 pinch Salt
• 1 pinch Turmeric
• 1/4 cup Low sodium soy sauce
• 2 tbsp Honey
• 1 tbsp Rice vinegar
• 1 tbsp Brown sugar
• 2 tbsp Water
• 1 cup Half and half
• 3/4 cup Milk
• 3 tbsp Unsalted butter
• 3 tbsp Gochujang (adjust for taste)
• 1 tbsp Minced garlic
• 1 large Chicken bouillon cube
• 1/2 tbsp Low sodium soy sauce
• 2 tsp Paprika (try smoked paprika if you want an extra smoky flavor!)
• 1 tsp Sugar
• 1/2 tsp Onion powder
• 3/4 tsp (or to taste) Chili flakes
• 1 1/2 cups Kale (optional)
• to taste Freshly grated parmesan
• as needed Chopped scallions

Steps

1. Rinse basmati rice. Heat oil in a pan and toast rice with turmeric and salt for 2 min.
2. Add vegetable broth, bring to a boil, then simmer until rice is cooked.
3. Pat chicken thighs dry, season with salt, pepper, and cornstarch.
4. Heat neutral oil in skillet. Sear chicken 6-7 min per side until golden and cooked.
5. Mix honey, brown sugar, water, soy sauce, and rice vinegar.
6. Pour glaze over chicken, simmer 2-3 min until thick and glossy.
7. In a pot, melt butter. Sauté garlic 1 min, add gochujang, cook 2 min.
8. Add half and half, milk, bouillon, soy sauce, paprika, sugar, onion powder, chili flakes, and kale.
9. Simmer broth 5-7 min, stirring, until creamy. Add parmesan to taste.
10. Plate rice, spoon broth over, top with chicken and scallions.