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  • Chicken, Corn and Pepita Stir-Fry

    ready in: 35 minutes
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  • 1 1/4 pounds boneless, skinless chicken breasts, cubed
    2 tablespoons soy sauce
    2 tablespoons oil, plus more if needed
    4 garlic cloves, peeled and minced
    1 (1 1/2-inch-long) piece ginger, peeled and minced
    1 each, chopped: stemmed red bell pepper, peeled onion
    Kernels cut from 2 ears corn
    1 (15-ounce) can black beans, rinsed and drained
    2 teaspoons chili-garlic sauce (sold at Asian markets and well-stocked grocers; may substitute hot-pepper sauce)
    1/2 cup hulled pepitas (pumpkin seeds), toasted in a dry skillet over medium-low heat until slightly puffed up and browned
    3 green onions, chopped (optional)
    Place the chicken in a shallow dish and pour over the soy sauce. Allow to marinate for 20 minutes while preparing vegetables.
    Heat a wok or large skillet over medium-high heat just until a drop of water sizzles on contact. Add the oil, swirling to coat wok sides. Stir-fry the garlic and ginger until aromatic, about 1 minute. Add the bell pepper and onion; stir-fry until onion just begins to soften, about 5 minutes. Stir in the corn and beans; cook, stirring occasionally, for 2 minutes, and transfer to a bowl.
    Add another tablespoon of cooking oil to wok, if needed. Drain chicken, discarding marinade. Stir-fry chicken in chili-garlic sauce until fully cooked, about 3 minutes. Return vegetables to pan and lower heat to a simmer. Cook, letting flavors mingle, for 2 minutes. Stir in the pumpkin seeds and garnish with the green onions.
    Makes 4 servings.
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