A white wine marinade adds a slightly fruity touch to chicken and vegetables seared in teriyaki sauce.
INGREDIENTS (for 4 servings):
- 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
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.
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.
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.
Add onion/bell pepper mixture to chicken and heat through, stirring. Serve hot.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.