Easy Chicken & Corn Stir-Fry
Easy Chicken & Corn Stir-Fry is a simple and delicious meal that is ready in 20 minutes!
Ingredients
- 3 tbsp oyster sauce
- 1 tbsp unseasoned rice vinegar
- 1 tsp toasted sesame oil
- 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tbsp all-purpose flour
- ¼ cup vegetable oil, divided
- ⅓ red onion, sliced
- 1 red bell pepper, sliced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, finely minced
- ½ tsp Aleppo-crushed peppers or red pepper flakes
- 3 ears of corn, grilled or defrosted if frozen, kernels cut from bobs
- white rice, for serving
- fresh parsley chopped, for garnish
- salt and pepper to taste
Instructions
- In a small bowl, combine together the oyster sauce, rice vinegar, sesame oil, and 2 tbsp water in a small bowl.
- In a medium mixing bowl, combine the chicken thighs, salt, pepper, and cornstarch. Next, preheat a large skillet to medium-high heat and add 2 tbps vegetable oil. Cook the chicken for about 6 minutes or nearly browned and cooked through.
- Next, add in the red onion, pepper, garlic, ginger, Aleppo-crushed peppers, and remaining 2 tbsp of oil. Continue to cook until the vegetables have softened, about 2 minutes.
- Add in the corn and toss until tender. Pour in the reserved oyster sauce. Mix and continue to cook until reduced to a glaze. Season with salt and pepper as needed.
- Serve stir-fry with rice and chopped parsley or cilantro.
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