Marinated Teriyaki Chicken The Best Recipes

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Marinated Teriyaki Chicken

"Chicken breasts in a white wine marinade, seared in a teriyaki saute and served with an onion/bell pepper aggregate. Healthy, Asian-fashion fowl that is simple to put together."

Ingredients :

four skinless, boneless chook breast halves - cut into chew 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

Instructions :

Prep : 5M	Cook : 4M	Ready in : 1H20M

To Marinate: Place bird in a nonporous glass dish or bowl. Pour 1 half cups of wine over chook, 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 five to 7 minutes, or until tender. Remove from skillet and set aside.
Remove hen from marinade, discarding any final marinade. Heat olive oil in a medium skillet over medium high warmth and brown chook, adding teriyaki sauce to 'sear'. Braise with ultimate white wine and simmer for eight to ten mins, or until fowl is cooked through and now not crimson interior.
Add onion/bell pepper aggregate to chook and heat through, stirring. Serve warm.

Notes :

The nutrients information for this recipe includes data for the total amount of the marinade substances. Depending on marinating time, components, cooking approach, and so forth., the real quantity of the marinade fed on will vary.

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