Marinated Teriyaki Chicken

Ingredients

• 2 cups cooking wine dry white divided
• 1 teaspoon garlic powder 
• 1  bell pepper diced green
• 1 tablespoon olive oil 
• 1  onion 
• 1 teaspoon onion powder 
• 4  chicken breast halves boneless skinless cut into bite size pieces
• 2 tablespoons teriyaki sauce 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan

Directions

1. Place chicken in a nonporous glass dish or bowl.
2. 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.
3. Heat vegetable oil in a small skillet over medium heat.
4. Saute onion and bell pepper for 5 to 7 minutes, or until soft.
5. Remove from skillet and set aside.
6. Remove chicken from marinade, discarding any remaining marinade.
7. 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.
8. Add onion/bell pepper mixture to chicken and heat through, stirring.
9. Serve hot.