Coconut-Gochujang Glazed Chicken with Broccoli

• 2 tbsp canola oil
• 1½ lbs / 680g boneless, skinless chicken breasts, cut into 1½-inch pieces
• kosher salt and black pepper
• 1 (2-inch) piece fresh ginger, peeled and cut into matchsticks (about ⅓ cup)
• ½ cup unsweetened coconut milk
• 3 tbsp turbinado sugar or 2 tbsp light brown sugar
• 2 tbsp gochujang paste
• 2 tbsp low-sodium soy sauce
• 1 lb / 450g broccoli florets, cut into 2-inch pieces
• cooked rice, for serving
• sliced scallions or chopped fresh cilantro, for garnish

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper and cook, stirring occasionally, until golden all over, about 3 minutes. Add ginger and cook, stirring occasionally, until softened, about 2 minutes.

Add coconut milk, sugar, gochujang and soy sauce and bring to a simmer, stirring until gochujang dissolves. Gently simmer over medium-low heat, stirring, until chicken is cooked through, about 5 minutes.

Meanwhile, in a saucepan of salted boiling water, blanch broccoli until crisp-tender, 2 minutes. Drain.

Divide chicken and broccoli among plates; spoon with sauce. Garnish with scallions or cilantro and serve with rice.