Tuesday, February 17, 2009

Chicken Teriyaki with Bell Peppers

4 boneless skinless chicken breasts
3 bell peppers (green, red, yellow), cut into strips
1 onion, cut into strips
1/4 cup Teriyaki marinade
1/4 cup water

In large skillet, add water and chicken breasts. Cook on med-high heat. Cover and cook until no longer pink. Add bell peppers, onions and teriyaki marinade. Cover and cook for 5-10 more minutes or until peppers are tender. Remove lid and allow to cook for an additional 5 to 10 minutes, until sauce has thickened.

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