Marinated Teriyaki Chicken

Name: Marinated Teriyaki Chicken
Ingredients: 4 skinless, boneless chicken breast halves - cut into bite size pieces; 2 cups dry white wine, divided; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon vegetable oil; 1 onion; 1 green bell pepper, diced; 1 tablespoon olive oil; 2 tablespoons teriyaki sauce

9 ingredients

4 steps

Ingredients

4 skinless, boneless chicken breast halves - cut into bite size pieces
2 cups dry white wine, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon vegetable oil
1 onion
1 green bell pepper, diced
1 tablespoon olive oil
2 tablespoons teriyaki sauce

Directions

1

To Marinate: Place chicken in a nonporous glass dish or bowl. Pour 1 1/2 cups of wine over chicken, then sprinkle with garlic powder and onion powder. Cover and refrigerate to marinate for at least 1 hour.
2

Heat vegetable oil in a small skillet over medium heat. Saute onion and bell pepper for 5 to 7 minutes, or until soft. Remove from skillet and set aside.
3

Remove chicken from marinade, discarding any remaining marinade. Heat olive oil in a medium skillet over medium high heat and brown chicken, adding teriyaki sauce to 'sear'. Braise with remaining white wine and simmer for 8 to 10 minutes, or until chicken is cooked through and no longer pink inside.
4

Add onion/bell pepper mixture to chicken and heat through, stirring. Serve hot.