Korean-Style Chicken Breast in Gochujang Sauce

1. Chop the garlic, the ginger and the green onions. Cut the broccoli into pieces. On a separate board, cut the chicken breasts in half lenghtwise.

2. In a bowl, combine the sauce mixture (caution! spicy) with the soy sauce, garlic, ginger, brown sugar, half of the sesame seeds and 1 tbsp. of rice vinegar. Add the chicken breasts and coat well. Let marinate until ready to cook.

3. Rinse the brown rice. Place in a pot and cover with 2 ^2P | 3 ^3P cups of water. Bring to a boil. Lower the heat and cover. Cook for 18-20 minutes or until the rice has absorbed all the water and is cooked. Drain if needed.

4. In a pan over medium-high heat, add a drizzle of olive oil. Add the chicken breasts and cook 3-4 minutes on each side. Reduce the heat to low, cover and cook another 1-3 minutes or until the chicken is cooked.

5. Bring a small pot of water to a boil. Cook the broccoli in the water for 2-3 minutes. Drain and reserve.

6. Serve the chicken with the rice and the broccoli. Garnish with the rest of the sesame seeds and the green onions. Bon appétit!