Marinated Teriyaki Chicken

• 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

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.
2. 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.
3. 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.
4. Add onion/bell pepper mixture to chicken and heat through, stirring. Serve hot.

skinless, white wine, garlic, onion powder, vegetable oil, onion, green bell pepper, olive oil, teriyaki sauce

Taken from www.allrecipes.com/recipe/17641/marinated-teriyaki-chicken/ (may not work)