1-Pan Gochujang Chicken and Zucchini

{"handle":"1-pan-gochujang-chicken-and-zucchini-rachael-ray","title":"1-Pan Gochujang Chicken and Zucchini","seoTitle":"1-Pan Gochujang Chicken and Zucchini | Rachael Ray","seoDescription":"Rachael shares a Korean-inspired one-pan chicken and zucchini dinner topped with a crispy, spicy cucumber + radish salad. ","image":"https://images.ctfassets.net/vmuke7sdou62/6F8CeKa10wZcKFxFpUD9Hs/26ab80983e1a4e5e0e73a09498dc1dda/16105_-_rr_-_1_pan_gochujang_chicken_and_zucchini_1.jpg_itok_WEJq0IjZ","ingredients":"

For the Salad Topper:

• 3 Persian or baby seedless cucumbers, thinly sliced
• 3 radishes, thinly sliced
• 1 bunch scallions, trimmed and thinly sliced
• 2 tablespoons rice wine vinegar
• 2 teaspoons soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons sugar
• 3 tablespoons toasted sesame seeds

For the Tray Bake:

• About 1/3 cup gochujang
• 3 tablespoons soy sauce (light is saltier, dark is sweeter; or use half of each)
• 2 tablespoons rice wine vinegar
• 1 tablespoon light brown sugar
• 3 tablespoons olive oil, canola oil or peanut oil
• 2 inches ginger, peeled and grated or minced
• 4 large cloves garlic, chopped
• 8 chicken thighs or 6 chicken breasts, boneless, skinless, or combine them, cut into batons, 3 pieces across each thigh or 4 across each breast
• 2 zucchini, halved and seeds scooped out with spoon, then cut into batons 3 inches long and ½ inch wide
• 2 small red onions, thin wedges with root attached
• Salt and pepper

","preparation":"

Serves: 4

For the salad topper, combine the cucumbers, radishes and scallions in a bowl, whisk up dressing and toss with salad. Add sesame seeds just before serving.

For the tray bake, preheat oven to 425°F.

Whisk up gochujang, soy sauce, rice wine vinegar, light brown sugar, oil, ginger, and garlic in a large bowl.

Place chicken, zucchini and onions into a mixing bowl, season with a little salt and generous black pepper and toss to combine. Arrange on nonstick foil-lined or foil- and parchment-lined large sheet tray. Roast about 25 minutes or until chicken is browned and cooked through and zucchini is tender. Top tray with salad and sesame seeds to serve.

","tags":"Rachael Ray Show, Chicken, Baked, Quick + Easy, Dinner Spring","publishDate":"2022-04-13T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/1-pan-gochujang-chicken-and-zucchini-rachael-ray"}