| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | December 19 | 1 | Servings | |
INGREDIENTS
| 2 | T | Teriyaki sauce |
| 2 | Garlic cloves, minced | |
| 1 | lb | Boneless skinless chicken |
| breasts cut into | ||
| 1/2-inch | ||
| strips | ||
| Pepper | ||
| 1 | T | Vegetable oil |
| 1 | Red bell pepper, chopped | |
| 1 | Onion, chopped | |
| 2 | T | Purchased oriental black |
| bean sauce | ||
| Steamed rice |
INSTRUCTIONS
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. Serves 4. Bon Appetit December 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1117
Calories From Fat: 269
Total Fat: 30g
Cholesterol: 292.4mg
Sodium: 3037mg
Potassium: 1966.9mg
Carbohydrates: 77.1g
Fiber: 6.6g
Sugar: 19g
Protein: 125.8g