Photo by Laura Chase de Formigny and food styling by Lisa Cherkasky for The Washington Post
Here, gochugaru, Korean red chile flakes, imbues this one-skillet chicken and vegetable supper with its deep, savory flavor, gentle heat and a hint of smokiness. If you can’t find gochugaru, you can substitute ancho chile powder or regular chili powder for a delicious but different taste profile. Add more cayenne or eliminate it to adjust the level of heat, which is moderate as written.
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)
Directions
In a small bowl, combine the gochugaru, half of the salt, the granulated garlic and cayenne pepper. Sprinkle the spice mixture onto both sides of the chicken, rubbing it in a little with your fingers.
In a large skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the chicken to the pan, reduce the heat to medium and cook until cooked through and the internal temperature on an instant-read thermometer registers 165 degrees, 4 to 5 minutes per side. Transfer the chicken to a plate.
Add the remaining 1 tablespoon of oil to the pan, followed by the mushrooms and 1/4 teaspoon salt. Add the water if the pan seems dry, and cook, stirring occasionally, until the mushrooms have released their liquid and begin to brown, about 5 minutes. Stir in the scallions and ginger and cook until they soften, about 1 minute.
Add the zucchini, corn and the remaining salt, and cook, stirring occasionally, until the vegetables are tender, 3 to 5 minutes. If the pan seems dry, add more water as needed, a couple of tablespoons at a time. Pour any accumulated juices from the chicken into the pan with the vegetables, and then slice the chicken into strips.
Serve the vegetables with the sliced chicken on top or on the side.
Serves 4
Per serving: Calories 311; Total Fat 12g; (Sat Fat 2g); Protein 35g; Carb 18g; Fiber 4g; Cholesterol 91mg; Sodium 405mg; Total Sugar 5g (including 0 g added sugar)
