Gochugaru Chicken With Corn, Mushrooms and Zucchini

Name: Gochugaru Chicken With Corn, Mushrooms and Zucchini
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)

www.elliekrieger.com

Here, Gochugaru Chicken With Corn, Mushrooms & Zucchini has a deep, savory flavor, gentle heat and hint of smokiness from this special spice.

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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)