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Sunday, August 7, 2011

Marinated Teriyaki Chicken

The last few months Lance and I have been trying to adhere to our newly formed Saturday night "Chinese food and Big Bang Theory" night.  If you watch the show, you probably get why we decided to implement this.

If you don't, OMG, WATCH IT NOW! Its hard to admit, but its right up there with Friends as far as all-time favorite comedies, and a show that I do watch over and over and over again. We've probably seen it all the way through at least five times, and we've only begun it early this year!


Anyways, we were in quite a predicament as far as the "Chinese food" part goes, since we are really watching our diet now.  I decided this would be a good opportunity to start experimenting and to try to get better at the sodium-infused cuisine, and maybe someday I'll be good enough to where my healthier dishes will be better than take out.

Its nice to dream.

I went with chicken teriyaki, since its a fairly simple dish.  I tried to find something a little more involved than one that says "cook chicken, add teriyaki sauce," but pretty much everything "healthy" I could find said that.  I went with this one from allrecipes.com since it was slightly more involved, and the reviews weren't too bad.

I liked the dish.  I used some Moscato that I had on hand that was a bit too sweet for our taste, so that added a bit of sweetness to the dish.  I kept adding more and more teriyaki sauce and wine to the chicken so there would actually be a "sauce" leftover, otherwise it will all cook down if you stick with the recipe exactly.  I wouldn't say this squashed my craving for takeout, but it was a start.  Since this wasn't THE perfect recipe, I am going to attempt other dishes, but this isn't a bad one to fall back on.



Marinated Teriyaki Chicken
Serves 4

4 boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups dry white wine, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon vegetable oil
1 onion, diced
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 ½ 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.

4.  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.

5.  Serve hot.

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