Name: Chicken and Corn Stir-Fry
Yield: 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)

Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Elizabeth Jaime

Oyster sauce is packed with umami yet is rarely overpowering, adding 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? Swap in peppers, peas, mushrooms, or summer squash.

What you’ll need

Large Nonstick Skillet
$50 At Amazon
Deal: Silicone and Stainless-Steel Tongs (2 Pack)
$17 $10 At Amazon
Cutting Board
$10 At IKEA
Small Bowl
$18 At Amazon

Recipe notes

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