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.