Gochugaru Chicken With Corn, Mushrooms and Zucchini - Ellie Krieger

Ingredients

• 1 1/2 teaspoons gochugaru (Korean chile flakes; may substitute ancho chile powder or regular chili powder)
• Scant 1/2 teaspoon fine salt, divided
• 1/2 teaspoon granulated garlic
• 1/8 teaspoon cayenne pepper, or to taste
• 1 1/4 pounds boneless skinless chicken breast, pounded to 1/2-inch thick
• 2 tablespoons canola oil or another neutral oil, divided
• 8 ounces fresh shiitake mushrooms or a mix of mushrooms such as shiitake, oyster and/or cremini, sliced
• 2 to 3 tablespoons water, plus more as needed
• 1/4 cup thinly sliced scallions, white and light green parts, plus more for serving
• 1 tablespoon minced or finely grated fresh ginger
• 1 medium zucchini (8 ounces), trimmed, quartered lengthwise and sliced 1/2-inch thick
• 1 1/2 cups (8 ounces) corn kernels (from 3 ears of corn or, if frozen, defrosted)