Cheesy Korean Chicken & Corn Skillet with White Rice
Chef Favorites

Cheesy Korean Chicken & Corn Skillet

with White Rice

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
fresh
ingredients
Cheesy Korean Chicken & Corn Skillet with White Rice
Title
  • 18 oz Boneless Chicken Breast Pieces
  • 1 cup Long Grain White Rice
  • 2 Scallions
  • 4 ears Of Corn
  • 2 Bell Peppers
  • 1 Tbsp Gochujang
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Mayonnaise
  • 3 Tbsps Soy Glaze
  • 4 oz Shredded Monterey Jack Cheese
  • 1 tsp Black & White Sesame Seeds
Full recipe coming soon!

Our culinary team is preparing this recipe.

Tips from Home Chefs

Cheesy Korean Chicken & Corn Skillet

Cook the rice
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.

Prepare the ingredients & make the sauce
Start the skillet
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!

Finish the skillet & serve your dish
Browse Steps
1 of 4