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.
Ingredients
- 3 tablespoons oyster sauce
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 4 skinless-boneless chicken thighs - about 1 pound, cut into 1” pieces
- Kosher salt
- 2 tablespoons cornstarch
- 4 tablespoons vegetable oil - divided
- ½ small red onion - sliced
- 4 garlic cloves - sliced
- 1 1-inch piece ginger - peeled, finely chopped
- ½ teaspoon gochugaru chile - or Aleppo-style pepper, or other mild chile flakes; or more as desired
- 3 ears of corn - kernels cut from cobs
- Jasmine rice - to serve
- cilantro leaves with tender stems - to serve
Instructions
- Stir together oyster sauce, vinegar, sesame oil, and 2 tablespoons of 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 tablespoons 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,gochugaru, and remaining 2 tablespoons of 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 and more gochugaru if needed.
- Serve stir-fry with rice, topped with cilantro.