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Ginger-Marinated Chicken with Onions and Peppers

To give this simple dish another layer of flavor without adding much fat, chef Jacques Torres glazes chicken and vegetables with a bit of honey and cooks them until they are deeply caramelized.


slideshow  More Great Chicken Recipes


  • Total Time:
  • Servings: 4

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  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons finely grated fresh ginger
  • 1/2 teaspoon cayenne pepper
  • Salt and freshly ground black pepper
  • Four 6-ounce skinless, boneless chicken breast halves
  • 2 medium onions, halved and thinly sliced
  • 2 medium red bell peppers, cut into 1/2-inch-wide strips
  • 1/4 cup honey


  1. In a medium bowl, combine 2 tablespoons of the olive oil with the ginger, cayenne, 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add the chicken breasts and turn to coat with the marinade. Cover and refrigerate for at least 2 hours or up to 4 hours.
  2. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the chicken breasts and cook over moderately high heat until golden and nearly white throughout, about 7 minutes per side. Transfer the chicken to a plate.
  3. Add the onions and bell peppers to the skillet and cook for 3 minutes, stirring and scraping up the brown bits from the bottom of the pan. Reduce the heat to moderate, cover and cook for 5 minutes, stirring occasionally. Return the chicken to the skillet, nestling it into the onions and peppers. Cover and cook for 5 minutes longer. Uncover and add the honey. Cook over high heat, stirring and turning the chicken breasts, until the honey caramelizes, 1 to 2 minutes. Season with salt and pepper and serve right away.


One serving: 454 cal, 27 gm carb, 19 gm fat, 3.3 gm sat fat, 45 gm protein, 2 gm fiber.

Serve With

Brown rice.

Contributed By Photo © Lucy Schaeffer Published March 2011

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