| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Teriyaki sauce |
| 2 |
|
Garlic cloves; minced |
| 1 |
lb |
Boneless skinless chicken breasts; cut into 1/2-inch |
|
|
; strips |
|
|
Pepper |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Red bell pepper; chopped |
| 1 |
lg |
Onion; chopped |
| 2 |
tb |
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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