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Playing How to Make 1-Pan Gochujang Chicken and Zucchini | Rachael Ray

"I, too, have become obsessed with sheet-pan dinners," says Rach. This one is made with chicken, zucchini and a sweet-spicy fermented chili paste/sauce called gochujang—a Korean cooking staple. A fun thing she occasionally likes to do with these dinners is make a crunchy topping to lend different textures and flavors. Here, she tops the dish with a crispy, spicy cucumber and radish salad and the result is, as Rach puts it, "wildly filled with flavor." It's a must-try! 

Shopping Tip: Look for gochujang in a tub, jar or squeeze bottle in the international aisle or order online. (Rach likes this one: Bibigo Gochujang.) 

bibigo Gochujang Sauce

bibigo Gochujang Sauce


For more recipes by Rach that use gochujang, check out her Korean Gochujang Noodles and Gochujang Skillet Chicken and Korean Rice


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.