Chris Makes Chicken and Corn Stir-Fry
Ingredients: jasmine rice, water, red onion, garlic, ginger · 30 min cook time · 550kcal · ₩15,250
Ingredients
2cups jasmine rice, 2.5cups water, 1piece red onion, 1head garlic, 1inch piece ginger, 1pound boneless skinless chicken thighs, 1tablespoons cornstarch, 1pinch salt, 2tablespoons oyster sauce, 1tablespoon rice vinegar, 1tablespoon toasted sesame oil, 2tablespoons cooking oil, 1tablespoon gochugaru, 2ears corn
Instructions
1. Wash, rinse, and drain 2 cups of jasmine rice. Combine with 2.5 cups of water, stir to break up clumps, and cook.
2. Lay the corn down and cut the kernels off the cob so they stay contained.
3. Slice red onion, mince garlic, and finely dice a 1-inch piece of ginger.
4. Trim fat from about 1 pound of chicken thighs and cut into roughly 1-inch bite-sized pieces.
5. Toss chicken with cornstarch and season with salt.
6. Mix the sauce by combining oyster sauce, a couple tablespoons of water, rice vinegar, and toasted sesame oil.
7. Cook chicken in a hot pan with oil for 6 to 8 minutes until nicely browned and nearly cooked through.
8. Add more oil and onions to the pan, letting them soften and pick up some color.
9. Add chili flakes, corn, and the prepared sauce, stirring everything together until the sauce glazes the ingredients.
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