- 2 tablespoons teriyaki sauce
- 2 garlic cloves, minced
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- Pepper
- 1 tablespoon vegetable oil
- 1 red bell pepper, chopped
- 1 large onion, chopped
- 2 tablespoons purchased oriental black bean sauce
- Steamed rice
- Combine teriyaki sauce and garlic in medium bowl. Add chicken and season generously with pepper. Refrigerate 30 minutes.
- Heat oil in wok or heavy large skillet over high heat. Add bell pepper and onion and cook until onion is almost tender, stirring constantly, about 4 minutes. Add chicken with marinade and black bean sauce. Stir until chicken is cooked through, about 4 minutes. Serve over steamed rice.