Chicken and Corn Stir-Fry

• servings: 4 servings

Ingredients

3 Tbsp. oyster sauce

1 Tbsp. unseasoned rice vinegar

1 tsp. toasted sesame oil

4 skinless, boneless chicken thighs (about 1 lb.), cut into 1” pieces

Kosher salt

2 Tbsp. cornstarch

4 Tbsp. vegetable oil, divided

½ small red onion, sliced

4 garlic cloves, sliced

1 1” piece ginger, peeled, finely chopped

½ tsp. (or more) Aleppo-style pepper or other mild chile flakes

3 ears of corn, kernels cut from cobs

Steamed rice and cilantro leaves with tender stems (for serving)

Directions

Stir together oyster sauce, vinegar, sesame oil, and 2 Tbsp. water in a small bowl. Set aside.

Place chicken in a medium bowl. Season with salt and sprinkle with cornstarch; toss lightly to coat. Heat 2 Tbsp. vegetable oil in a large well-seasoned wok or nonstick skillet over medium-high. Cook chicken, tossing occasionally, until golden brown and nearly cooked through, 6–8 minutes. Add red onion, garlic, ginger, Aleppo-style pepper, and remaining 2 Tbsp. oil. Cook, tossing, until vegetables are softened, about 2 minutes. Add corn and cook, tossing often, until tender, about 3 minutes.

Stir in reserved oyster sauce mixture and cook, tossing often, until reduced nearly to a glaze, about 2 minutes. Taste and season with salt if needed.

Serve stir-fry with rice, topped with cilantro.