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1-Pan Gochujang Chicken and Zucchini

1-Pan Gochujang Chicken and Zucchini


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


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.