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Cheesy Korean Chicken & Corn Skillet
with White Rice
25 MIN
4 Servings
From the Test Kitchen
This skillet is inspired by the beloved Korean side: corn cheese. Here, we're adding tender bites of chicken to the dish—also filled with fresh corn, mayonnaise, and mild shredded cheese, plus a touch of Korean gochujang, a fermented spicy-sweet paste, for a kick of heat.
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NutritionPER SERVING
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Calories730 Cals (est.)
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fresh
ingredients
Title
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18 oz Boneless Chicken Breast Pieces
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1 cup Long Grain White Rice
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2 Scallions
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4 ears Of Corn
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2 Bell Peppers
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1 Tbsp Gochujang
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1 Tbsp Sesame Oil
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2 Tbsps Mayonnaise
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3 Tbsps Soy Glaze
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4 oz Shredded Monterey Jack Cheese
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1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sesame oil and stir to combine. Cover to keep warm.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and the hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stem of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. In a bowl, combine the soy glaze, mayonnaise, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
3
Start the skillet
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned.
4
Finish the skillet & serve your dish
To the pan, add the sliced white bottoms of the scallions, corn kernels, and diced peppers. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and the chicken is cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined. Evenly top with the cheese. Loosely cover the pan with foil and cook 1 to 2 minutes, or until the cheese is melted. Turn off the heat. Let stand at least 2 minutes before serving. Serve the finished skillet with the cooked rice. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!
1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sesame oil and stir to combine. Cover to keep warm.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and the hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stem of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. In a bowl, combine the soy glaze, mayonnaise, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
3
Start the skillet
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned.
4
Finish the skillet & serve your dish
To the pan, add the sliced white bottoms of the scallions, corn kernels, and diced peppers. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and the chicken is cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined. Evenly top with the cheese. Loosely cover the pan with foil and cook 1 to 2 minutes, or until the cheese is melted. Turn off the heat. Let stand at least 2 minutes before serving. Serve the finished skillet with the cooked rice. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!
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