You’ll enjoy this unusual stir-fry combination utilizing fresh corn kernels cut from the cob. The corn, along with rice, does lean toward a carb-heavy meal, but it is so satisfying and full of flavor. Coating the chicken pieces in cornstarch thickens the sauce at the end so that it clings to the meat and veggies.
Rarely overpowering, oyster sauce is packed with umami and adds tons of depth to stir-fries like this one, boosting flavor in marinades, and just being all-around incredibly delicious. No ripe corn at the market? Bon Appétit suggests to swap in peppers, peas, mushrooms, or summer squash.
As with any stir-fry, make sure to chop and prep all of the ingredients ahead of time because once you start cooking, the process goes incredibly fast and you need to keep swinging that metal spatula around.
Chicken and Corn Stir-Fry
- 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. peanut oil, divided
- ½ 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)
- 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. Transfer to a large bowl.
- To the wok, 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.
- Return chicken to wok with vegetables.
- 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.
Adapted from a recipe by Chris Morocco for Bon Appétit