Step 1

1 In a small bowl, combine the gochugaru, 1/4 teaspoon salt, the granulated garlic and cayenne pepper

Step 2

2 Sprinkle the spice mixture onto both sides of the chicken, rubbing it in a little with your fingers

Step 3

3 In a large skillet over medium-high heat, heat 1 tablespoon oil until shimmering

Step 4

4 Add the chicken to the pan, reduce the heat to medium and cook until cooked through, 4 to 5 minutes per side

Step 5

5 Transfer the chicken to a plate

Step 6

6 Add the remaining 1 tablespoon oil to the pan, followed by the mushrooms and 1/4 teaspoon salt

Step 7

7 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

Step 8

8 Stir in the scallions and ginger and cook until they soften, about 1 minute

Step 9

9 Add the zucchini, corn and the remaining 1/4 teaspoon salt and cook until the vegetables are tender, 3 to 5 minutes

Step 10

10 If the pan seems dry, add more water as needed, a couple of tablespoons at a time

Step 11

11 Pour any accumulated juices from the chicken into the pan with the vegetables, and then slice the chicken into strips

Step 12

12 Serve the vegetables with the sliced chicken on top or on the side