Marinated Teriyaki Chicken

My mom is an excellent chef.  I’d rather go eat at her house than a restaurant.  Me?  Not so much!  I need all the help I can get!  I figure many of you have to be in the same boat.  You’d like to eat healthier but you don’t have time to make an elaborate meal.  That’s why I’m going to start something new called Monday’s Meal!

Every Monday, I will be posting a recipe that must be:

  • Quick and Easy
  • Nutritious and Delicious
  • Painless for the non-cooks like me  

Hopefully I will save you the time of scouring your recipe books or searching online for a new recipe to try.  Just stop by every Monday for fresh ideas! 

Marinated Teriyaki Chicken, courtesy of www.allrecipes.com

  • 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.

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