Marinated Teriyaki Chicken

1. 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. 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. 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. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.