Spicy Gochujang-Glazed Chicken
with Horseradish Mashed Potatoes & Roasted Broccoli
- Fish
- Soy
- Wheat
- Milk
Every element of this meal is punched up with flavor. You’ll cook chicken to sticky, tangy, sweet ‘n’ spicy perfection with a glaze made with gochujang sauce, ponzu, and sweet Thai chili sauce. Plus, you’ll infuse buttery mashed potatoes with horseradish for a little kick. Serve alongside green beans roasted with soy sauce for a dinner that brings delight to every bite.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 teaspoon
Spicy Horseradish Paste
(Contains: Soy)
ounce
Green Beans
12 ounce
Potatoes
1 ounce
Sweet Thai Chili Sauce
8 ounce
Broccoli
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim green beans if necessary. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid (¾ cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm.
Cut broccoli into bite-size pieces if necessary. (Save green beans for another use.)
• While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, soy sauce, and pepper. TIP: Feel free to use less soy sauce if you prefer less saltiness! • Roast on top rack until browned and tender, 12-15 minutes.
Swap in broccoli for green beans; roast 15-20 minutes.
• Meanwhile, pat chicken* dry with paper towels and season all over with half the garlic powder (you’ll use the rest later), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium and cover pan with a lid. • Turn off heat; transfer chicken to a plate to rest. Wipe out pan and let cool slightly.
• Return same pan to stovetop over medium-low heat. Add ponzu, gochujang, chili sauce, and ¼ cup water; cook, stirring occasionally, until thickened, 1-3 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Add cooked chicken to sauce and turn to coat.
• To pot with potatoes, add horseradish paste, remaining garlic powder, ¼ cup reserved potato cooking liquid, and 2 TBSP butter (½ cup potato cooking liquid and 4 TBSP butter for 4 servings). • Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
• Divide chicken, green beans, and mashed potatoes between plates. Drizzle remaining sauce from pan over chicken. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The Gochujang-glazed chicken was a hit, offering a nice amount of heat. Some loved the horseradish potatoes, while others found them too strong.
- Ease of prep: Steaming potatoes and green beans instead of roasting saved time and energy for some cooks.
- Suggestions: Consider adjusting horseradish to taste in the mashed potatoes. Try roasting green beans with soy sauce for extra flavor 🍲.
- Sauce: The pan sauce was easy to make and flavorful; try subbing lemon juice if avoiding ponzu.
Reviews from our home cooks
REALLY like the Gochujang flavors! A nice amount of heat - the horseradish potatoes were very tasty.
Roasting the green beans with soy sauce is a great idea, I'll be doing this more often in the future. The sauce was good, too (I omitted the ponzu due to an allergy, and subbed in a bit of lemon juice).
Was very tasty. Liked the pan sauce. Thank you for suggesting to leave the soy sauce out to lower sodium. More suggestions like these would be appreciated-or low sodium meals.
I'm not sure why you have mashed potatoes with an Asian dish. I don't think potato water butter and horseradish is the way to go. The green beans were yummy. The glaze was easy to make, but I would not order this again.
