Chicken w/ Black Bean Sauce & Egg Drop Soup

Recipe submitted by: Angela

SHOPPING LIST:

teriyaki sauce (store bought of your choice either in Asian section or in section where the condiments are)
garlic - chopped
1 pound boneless skinless chicken breasts cut into 1" pieces
vegetable oil
1 red bell pepper sliced
1 cup mushrooms sliced
1 cup zucchini sliced
1/2 cup cashews
Water Chestnuts
black bean sauce (you can buy in the Asian section of the grocery)
rice


Optional if you want to make the accompanying soup:

4 cups chicken broth
3 green onions chopped fine
2 eggs beaten
cornstarch

CHICKEN WITH BLACK BEAN SAUCE

Combine 1/4 cup teriyaki sauce and 2 minced cloves of garlic in medium bowl. Add chicken and season generously with pepper. Refrigerate 30 minutes.

Heat 2 tbs. vegetable oil in wok or heavy large skillet over high heat. Add bell pepper, mushrooms, water chestnuts and zucchini and cook until almost tender, stirring constantly, about 4 minutes. Remove to a bowl. Add chicken with marinade and 3 tbs. black bean sauce. Stir until chicken is cooked through, about 4 minutes. Add vegetables and cashews and heat through. Serve over steamed rice.

EGG DROP SOUP

Bring chicken broth to a boil. Dissolve 2 tbs. cornstartch in 4 tbs. water. When broth is boiling add cornstarch mixture, green onions and salt and pepper to taste. Reduce heat to low and slowly drizzle in egg.