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Export 10 ingredients for grocery delivery
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
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