2 tbsp. teriyaki sauce
2 garlic cloves, minced
1 lb. boneless, skinless chicken breasts, cut into 1/2" strips
1/8 tsp. black pepper
1 tbsp. vegetable oil
1 red bell pepper, chopped or omit & use mushrooms, snow peas, broccoli (whatever you choose)
1 lg. onion, chopped or you can use 3 or 4 green onion slices
2 tbsp. oriental black bean sauce
1 can chicken broth
Steamed rice

Combine teriyaki sauce and garlic in medium bowl. Add chicken and pepper. Refrigerate for 30 minutes (or longer, it won't hurt it).

Heat oil in Wok over high heat. Add vegetables and onions. Cook, stirring constantly about 4 minutes or until tender. Remove the vegetables and place in a bowl. Add a little more oil to Wok and add chicken with the marinade and the black bean sauce. Stir until the chicken is cooked. Put the vegetables back into the Wok and stir until heated.

Pour 1/2 cup of chicken stock into a bowl and add 1 teaspoon of cornstarch. Mix, add to chicken mixture and blend well. If the sauce is too thick, add more chicken stock. Serve over rice. Makes 4 servings.