Chicken Stir Fry

2LB Boneless Skinless Chicken Thighs

1/4 cup corn starch

Kosher Salt

6 TBS oyster sauce

4 TBS rice wine vinegar

2 TBS water

2 tsp toasted sesame oil

1 red onion, sliced

6 cloves of garlic, sliced

1 bell pepper, diced

1 1/2 cups dry roasted, salted peanuts

3 inches of ginger, peeled and diced (or 2 tsp ground ginger powder)

2 tsp Aleppo pepper

4 fresh ears of corn, kernels cut off the cob

Vegetable Oil

Garnish

Sliced Green Onions

Chopped Cilantro

Sesame Seeds

Cut chicken thighs into bite size pieces and place in a bowl. Season with kosher salt, and add corn starch. Stir well to combine, and set aside.

In a small bowl combine oyster sauce, vinegar water and sesame oil. Set aside.

In a large sauté pan or wok, heat 3 TBS vegetable oil over medium high heat. Once oil is hot, add the peanuts and toast in the oil until peanuts have darkened in color, but aren’t burnt (3-5 minutes). Use a slotted spoon to remove peanuts from the pan, and place on a plate lined with paper towel. Set aside.

To the pan add an additional 2 TBS vegetable oil, and add the chicken. Allow the chicken to cook for 6-8 minutes, while stirring occasionally. Once the chicken is almost cooked through, add the onion, bell pepper, garlic, ginger, and Aleppo pepper. Continue to cook and stir until fragrant and chicken is cooked throughout. Once the chicken is fully cooked and the vegetables have become to soften, add your oyster sauce and vinegar mixture. Stir to thoroughly coat your chicken and vegetables. Allow to cook for a few minutes more until sauce has thickened, stirring occasionally.

Turn off the heat and add your roasted peanuts (reserve a small amount for garnish) and corn kernels. Stir to combine.

Transfer to a serving platter and garnish with extra peanuts, green onion, cilantro and sesame seeds.

Serve with cooked basmati rice.