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
$13 At Amazon
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Stir together oyster sauce, vinegar, sesame oil, and 2 Tbsp. water in a small bowl. Set aside.
Step 2
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. 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.
Step 3
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.
Step 4
Serve stir-fry with rice, topped with cilantro.
