Marinated Teriyaki Chicken recipe

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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

Nutrition Info

324 calories
carbohydrate: 10 g
cholesterol: 68.4 mg
fat: 8.7 g
fiber: 1.1 g
protein: 28.1 g
saturatedFat: 1.4 g
servingSize: -
sodium: 165.2 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

Chicken breasts in a white wine marinade, seared in a teriyaki saute and served with an onion/bell pepper mixture. Healthy, Asian-style chicken that is simple to prepare.

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