Chicken and Corn Stir-Fry
I adapted this recipe from one in Bon Appetite. Corn my seem like an odd ingredient in an Asian stir-fry, but it really works well in this one. Different people have different methods and devices for removing the kernels from the cob. I just use a sharp knife and slice them off. That works for me. If you can’t get fresh corn on the cob, try using different vegetables like peas, peppers, or mushrooms. Unless you have a large enough pan or wok, cut this recipe in half.
- 3 tbsp. oyster sauce
- 1 tbsp. white vinegar
- 1 tbsp. toasted sesame oil
- 1 lb. boneless, skinless chicken thighs (3 or 4 thighs) cut into 1 in. pieces
- 1 tbsp. cornstarch
- 6 tbsp. vegetable oil divided
- ½ small red onion, sliced
- 3 garlic cloves, sliced
- 2 1inch piece of peeled ginger, finely chopped
- ½ tsp. red pepper flakes (or to taste)
- 3 ears of corn
- ½ cup chopped scallions
Combine the oyster sauce, vinegar, sesame oil and 2 tablespoons of water together in a small bowl and set aside.
Season the chicken with salt and sprinkle with the corn starch and toss. Heat half of the vegetable oil in a large pan or wok on medium heat and cook the chicken until it begins to color. Add the onion, garlic, ginger, red pepper and the remaining 3 tablespoons of oil. Cook until the onions are soft. Add the corn and stir and toss for about 3 minutes.Stir in the oyster sauce mixture and toss for about 3 minutes. Add in the scallions toss and serve with white rice.