what could i serve with this recipe?
Side dishes are the most tricky part of dinner to me. I am always exhausted after making the main dish, and now they want side dishes? However, we have a few simple dishes that would pair perfectly with this Korean dish.
Here are a few we recommend:
- Cauliflower Fried Rice (you could replace this with the rice, or serve it as a side)
- Baked Avocado Egg Rolls
- Baked Veggie Egg Rolls
- Ramen Noodle Oriental Salad
- Baked Crab Ragoons
- Spaghetti Squash Chow Mein
- 5 Cup Creamy Fruit Salad
- Island Fruit Salad
- Grilled Caramelized Brown Sugar Pineapple
what vegetables could i use instead of broccoli?
This recipe really is so yummy with broccoli, and you really can’t taste the broccoli all that well, because the sauce is strong and tastes delicious.
However, I get that some people see broccoli and just can eat it. If you are looking to replace the broccoli with another vegetable, here is what we recommend:
- zucchini squash
- celery
- asparagus
- green beans
- edamame
- cauliflower
- stir fry mixture
- yellow squash
Really any vegetable would work but that is what we recommend. It will taste yummy with any veggie.
I am all about shortcuts and using this steamed broccoli is my go to. It takes minutes to cook, and I don’t have to check up on it.
I love this recipe with chicken, but you could also use pork as well.
To serve, I usually remove it from the pan and put it in a big bowl like this, to allow everyone to serve and scoop themselves.
I love this over rice, but you could also use brown rice, chow mein noodles or quinoa. You could also serve it without any rice.
Related recipe: Love korean dishes? You’ll love our Korean Beef and Rice, too.
looking for more asian inspired dishes? here are a few of our favorite:
- Asian Teriyaki Chicken and Stir Fry Veggies
- Chinese Chicken Fried Rice
- Orange Chicken Wraps
- Korean Beef and Rice
- Sesame Asian Steak Skewers
- Ramen Noodle Oriental Chicken Salad
- Korean BBQ Beef
Korean BBQ Chicken and Broccoli Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup sugar
- 1 cup soy sauce
- 1 cup water
- 1 teaspoon onion powder
- 1 teaspoon minced garlic
- 1 teaspoon ground ginger
- 1 Tablespoon lemon juice
- 1 teaspoon red pepper flakes
- 1 Tablespoon sesame seeds, optional garnish
- 2 cup broccoli, chopped and steamed
- 3 cup cooked rice
Instructions
- Preheat oven to 350℉.
- 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.
- (This also works great with pork!!)
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Follow Six Sisters’ Stuff on Instagram |Facebook |Pinterest | YouTube
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This looks super good! I was stuck for something to make for dinner…think this will work just perfect! Thanks!
Looks so delicious! Thanks for sharing!!!
Hey! Your blog caught my eye because me and my four sisters just started a sisters blog. Such a fun idea, and holy cow you have a lot of awesome recipes and tutorials on here! Following for sure. 🙂
yumm!! Hey I am starting a link up tomorrow morning. Hop on over then and link up:>
We love Korean BBQ chicken! Definitely pinning this for later. Thanks for sharing!
Made this tonight! We loved it! My 5, 3 and 1 year olds cleaned their plates! Thanks for sharing! P.S. You were right about the red pepper flakes too – they were perfect in this recipe.
This may be a very stupid question but by chicken tenders do you just mean boneless skinless chicken tenderloins or the breaded chicken tenders?
Not a stupid question at all! I just mean the boneless, skinless chicken tenderloins. I will change it in the recipe so there isn’t any confusion! Thanks!
No problem! I couldn’t tell in the picture, but figured it would be skinless! Thank you so much. 🙂 I am making tonight for dinner for my fiancé and I and I cannot wait to taste!!! Mmm. 🙂
in the oven right now, cant wait to see how it turns out!!! How much corn starch???
Start out with about 1/4 cup and add more as needed.
I LOVE you girls so so much! I love your recipes, I make this recipe and amp up all the flavors because my husband is a just that way….but I’m at a loss why this is called BBQ Chicken LOL ! This should be called Korean Baked Ginger Chicken Which Is Addicting….But it’s awesomely delicious, we just tweak a bit as I mentioned by doubling the recipe/spices and use chicken thigh with all the yucky fat cut off.
BTW, I make extra sauce from the beginning and leave it some aside to immediately make the serving sauce with the cornstarch from the get go. Makes life easier. Added tip: Be sure to mix the corn starch with water dissolve completely THEN add slowly to very hot nearly boiling water/sugar/soy sauce mixture etc. Makes the house smell amazing, sesame seeds are optional around here. 🙂
Recently, I have been trying different recipes in order to build up our dinner rotation. This one not only made it on to the list, but its definitely a new found fave! I am not one to veer off the recipe in the slightest, so I followed every measurement to the T. It came out perfect!!! SO delicious. My boyfriend loved it too. He’s not fond of spicy foods, but he even agreed that it had the perfect amount of kick to it. Thank you for such a great meal! ^.^
I am enjoying your recipes but it would be MOST helpful if the nutrition info was included.
This looks yummy. Any suggestions for making it with less sugar for a diabetic?
I made this for my husband and teenagers and unfortunately, it was not a hit. However, I substituted Coconut Liquid Aminos for the Soy Sauce, and it was too salty. I don’t know if I’ll try it again, but would suggest following the recipe as is :). We’ve loved every other recipe from y’all that we’ve tried!
Rule of thumb is 1 tablespoon of cornstarch for every 1 cup of liquid you’re cooking. This recipe has 2 cups of liquid, so you should use 2 tablespoons of cornstarch or flour along with 1/4 cup water, not 1/4 cup cornstarch. Cornstarch to water ratio is 1:2. It’s also important that you use COLD water.
To make a slurry, dissolve 1 tbsp cornstarch or flour in 2 tbsp of COLD water. Whisk the slurry into the hot simmering marinade very slowly or there will be lumps. Bring to a boil and simmer until any starchy taste has been cooked away. Don’t cook longer, though, as the starch may break down and the liquid will thin out again.
This recipe has great potential, the flavors are great except for the soy sauce. 1 cup is too much salt. And when you boil the drippings to create the sauce, the salt is more concentrated. I would recommend less soy sauce and add more veggies to the meat. Thank you for this recipe, it’s a great starting point for me, as I love these flavors!