Chicken & Corn Stir-Fry, simple
Simple Chicken & Corn Stir-Fry is a simple and savory meal that is ready in 20 minutes!
Dinner on the fly.
We all need a handful of recipes that require only a few ingredients, but still pack flavor. Which is why we're a big fan of chicken and veggies.
Don’t yawn just yet.
This Simple Chicken & Corn Stir-Fry will be on your dinner table rotation all year round. The simple sauce, a mixture of oyster sauce, sesame oil, and rice vinegar, make this meal reign supreme. Did we mention it only takes 20 minutes to make?
Alright, start your timer!
Prep 10 minutesCook 20 minutesTotal 30 minutesMakes 4 Servings
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
Method
- 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.
