Chicken, Corn and Pepita Stir-Fry

ready in: 35 minutes

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.

Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.