Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.69 Kcal (1812 kJ) | ||
| Calories from fat | 125.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.99g | 22% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 1116.24mg | 47% | |
| Potassium | 857.06mg | 18% | |
| Total Carbs | 9.96g | 3% | |
| Sugars | 4.7g | 19% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 48.21g | 96% | |
| Vitamin C | 31.7mg | 53% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.8mg | 71% | |
| Calcium | 33mg | 3% | |
| Amount Per 100 g | |||
| Calories | 99.41 Kcal (416 kJ) | ||
| Calories from fat | 28.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 22% | |
|---|---|---|---|
| Cholesterol | 31.99mg | 46% | |
| Sodium | 256.44mg | 47% | |
| Potassium | 196.9mg | 18% | |
| Total Carbs | 2.29g | 3% | |
| Sugars | 1.08g | 19% | |
| Dietary Fiber | 0.25g | 4% | |
| Protein | 11.07g | 96% | |
| Vitamin C | 7.3mg | 53% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 2.9mg | 71% | |
| Calcium | 7.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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