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.
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
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.