The oyster sauce adds a lot of umami to this stir-fry, but is not overpowering. It also boosts flavor in marinades and is just delicious. If you can’t find ripe corn in the market, what else can you use? You can substitute peppers, peas or summer squash for the corn.
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Ingredients
Four Servings
3
Tbsp. oyster sauce
1
Tbsp. Unseasoned rice vinegar
1
tsp. toasted sesame oil
4
Skinless and boneless chicken thighs weighing approximately 1 lb. ), cut into 1″ pieces
Kosher salt
2
Tbsp. Cornstarch
4
Tbsp. Divide vegetable oil into Tbsp.
1/2
Small red onion, thinly sliced
4
Garlic cloves, sliced
1
Peeled and finely chopped 1″ piece of ginger
1/2
tsp. (or more!) Aleppo pepper or mild chile flakes
3
Corn kernels, ears of corn.
Rice steamed with cilantro leaves and tender stems.
Preparation
Step 1
Mix together the oyster sauce, vinegar and sesame oil with 2 Tbsp. In a small bowl, add water. Set aside.
Step 2
Place the chicken in a large bowl. Sprinkle cornstarch and season with salt; lightly coat with the mixture. Heat 2 tbsp. Heat 2 Tbsp. Cook the chicken, turning it occasionally, for 6-8 minutes, or until golden brown. Add the remaining 2 Tbsp. oil, red onion, ginger, garlic and Aleppo pepper. oil. Toss and cook, stirring, until the vegetables soften, approximately 2 minutes. Add corn, and continue to cook, stirring often, for about 3 minutes.
Step 3
Stir in the reserved oyster sauce mixture, and cook, stirring often, until it is reduced to almost a glaze (about 2 minutes). Salt to taste if necessary.
Step 4
Serve the stir-fry over rice and top with cilantro.
