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Quick Korean Chicken with Garlic Butter Corn


  • Author: Meagan

Description

This is especially quick if you have your chicken already sliced (and in the freezer) and ready to go.  Be careful with the Gochujang that you choose, some are definitely saltier than others and since I can never guarantee which one I’ll find, I’m not listing a brand.  We love this dish from Half Baked Harvest – and the corn is a big part of the reason why.  This is also a great dish to ‘do what you have time for’ as there’s a lot of flavor in each of the components (if something is left out, switched out or forgotten) – enjoy!


Ingredients

Scale

2 lbs. boneless, skinless chicken breast, cleaned and very thinly sliced

2 T. cornstarch AND 1 T. sesame oil

Sauce

3 T. Gochujang AND 2 cloves of garlic, minced AND 1/4 c. water

1 T. EACH ketchup AND finely minced ginger

more sesame oil for cooking

chopped green onions to mix in when the chicken is finished cooking

Corn

3 T. butter AND 2 cloves of minced garlic

4 fresh ears of corn, kernels sliced off – or – I used 3 cans (341 mL/12 oz.) drained kernel corn

1 jalapeno, seeded and diced (optional)

1/4 c. + chopped fresh cilantro

For serving – steamed rice, more cilantro, hot sauce or mix a tablespoon of Gochujang into a cup of Greek yogurt and dollop this on top of your dinner bowl – this also makes wonderful veggie dip!


Instructions

In a medium bowl, toss together the chicken, cornstarch and sesame oil and in a jar or container with a lid, shake together the sauce ingredients.

In a large skillet, heat up a splash of sesame oil and cook and stir the cook over medium-high heat until the chicken is cooked through – do your best to keep it separated.  Pour in the sauce, stir as it comes to a boil and then remove the skillet from the heat and stir in chopped up green onion (if you wish, and if you have them).

In a separate skillet, melt the butter and sauté the garlic for a quick minute.  Add in the corn, jalapeno (if using) and season with a titch of salt and pepper.  When the corn is heated through, stir in the cilantro.

Serve both the chicken and corn mixes over rice and garnish as you wish – if you’re organized ahead of time, this is a flavor packed and fast weeknight meal!