Chicken with Black Bean Sauce

2 T. teriyaki sauce

2 cloves garlic, minced

1 pound boneless, skinless chicken breasts, cut into 1/2" strips

fresh black pepper

1 T. vegetable oil

1 red bell pepper, chopped or omit and use mushrooms, snow peas or broccoli (whatever you choose)

1 large onion, chopped or 4 green onions, sliced

2 T. oriental black bean sauce

1 can chicken broth

steamed rice

1. Combine teriyaki sauce and garlic in a medium bowl.
2. Add chicken and pepper.
3. Refrigerate for 30 minutes or longer.
4. Heat oil in a Wok over high heat.
5. Add vegetables and onions.
6. Cook, stirring constantly about 4 minutes or until tender.
7. Remove the vegetables and place in a bowl.
8. Add a little oil to Wok and add chicken with the marinade and the black bean sauce.
9. Stir until the chicken is cooked.
10. Put the vegetables back into the Wok and stir until heated.
11. Pour 1/2 c. chicken stock into a bowl and add 1 t. of cornstarch.
12. Mix, add to chicken mixture and blend well.
13. If the sauce is too thick, add more chicken stock.
14. Serve over rice.