Ingredients Jump to Instructions ↓

  1. 4 skinless, boneless chicken breast halves - cut into bite size pieces

  2. 2 cups dry white wine, divided

  3. 1 teaspoon garlic powder

  4. 1 teaspoon onion powder

  5. 1 tablespoon vegetable oil

  6. 1 onion

  7. 1 green bell pepper, diced

  8. 1 tablespoon olive oil

  9. 2 tablespoons teriyaki sauce

Instructions Jump to Ingredients ↑

  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. 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.


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