Wonderful recipe! I did change a few things, I used red and green peppers. I also used skinless and boneless chicken breasts since that was what I had on hand. I only had 2 onions, so I added some dehydrated onion to the chicken while it was cooking. I also added some broccoli to the green peppers and onions since I had some that needed to be used. I used the entire can of beer and basically let the meat simmer until it was gone. I also put some mushrooms in with the chicken. The teriyaki sauce was just the most wonderful finishing touch! The beer makes for very succulent and moist chicken! This one is a keeper for sure, wonderful chicken!
This recipe is great, but you need imagination to figure it out. I used skinless thighs - whole and another time boneless/skinless thighs. Once I got to the sautéing part, I went my own way, bringing the beer to a boil, adding the teriyaki sauce and just simmering till really tender - cooking till the beer evaporated gave me slowly dried out chicken. Other than doubling the beef broth for the peppers (and not adding it until they were half-cooked, I didn't change a thing. Served it all up on some seasoned rice (cooked it with beef broth, garlic and seasoned pepper, then added toasted sliced almonds).
The chicken is absolutely a 5-star recipe. Really excellent in flavor, moist, and beautifully browned. I used mixed thighs and legs and, since I couldn't figure out how to cut bone-in thighs without a saw or a cleaver, I just cooked them whole. And, since bell peppers are expensively out of season I skipped that part and just made a simple, squash stir-fry to accompany the chicken. Note: A doubled batch cooking in two successive skilletfulls used precisely 1, 12oz can of beer. I kept the chicken warm in the oven as I completed the sides and it held very well. I think that this technique would make really splendid wings -- served with a good, not over-sweet, teriyaki sauce.