Marinated Teriyaki Chicken

Name: Marinated Teriyaki Chicken
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 473 milliliters dry white wine, divided; 1 teaspoon garlic powder; 1 green bell pepper, diced; 1 Tbsp olive oil; 1 onion; 1 teaspoon onion powder; 4 skinless, boneless chicken breast halves - cut into bite size pieces; 2 Tbsps teriyaki sauce; 1 Tbsp vegetable oil

Marinated Teriyaki Chicken might be just the main course you are searching for. This recipe serves 4. One serving contains 317 calories, 25g of protein, and 10g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of Japanese food. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. It is a good option if you're following a gluten free and dairy free diet. If you have teriyaki sauce, vegetable oil, chicken breast halves, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Place chicken in a nonporous glass dish or bowl.

Ingredients you will need

Whole Chicken

Equipment you will use

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.

Ingredients you will need

Garlic Powder

Onion Powder

Whole Chicken

Wine

Heat vegetable oil in a small skillet over medium heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Saute onion and bell pepper for 5 to 7 minutes, or until soft.

Ingredients you will need

Bell Pepper

Onion

Remove from skillet and set aside.

Equipment you will use

Frying Pan

Remove chicken from marinade, discarding any remaining marinade.

Ingredients you will need

Marinade

Whole Chicken

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.

Ingredients you will need

Teriyaki Sauce

White Wine

Olive Oil

Whole Chicken

Equipment you will use

Frying Pan

Add onion/bell pepper mixture to chicken and heat through, stirring.

Ingredients you will need

Bell Pepper

Whole Chicken

Onion

Serve hot.

Equipment

Bowl

Frying Pan

Ingredients

Servings:

473milliliters

dry white wine, divided 1teaspoon

garlic powder 1

green bell pepper, diced 1Tbsp

olive oil 1

onion 1teaspoon

onion powder 4

skinless, boneless chicken breast halves - cut into bite size pieces 2Tbsps

teriyaki sauce 1Tbsp

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Gabrielskloof Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.