Recipes Ginger-Marinated Chicken with Onions and Peppers 4.0 (610) Add your rating & review 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. More Great Chicken Recipes By Jacques Torres Jacques Torres Instagram Twitter Website Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to this confectionery delight.His story begins in the South of France in a small town on the Mediterranean Sea in the southern region of Provence called Bandol. At an early age, Jacques was inspired to start a culinary career and was enraptured with pastry making. He began his apprenticeship when he was 15 years old at the best pastry shop in Bandol. After three years of passion and dedication, in 1980, he landed a job with two-Michelin-starred chef Jacques Maximin at the Hotel Negresco in Nice, France. Jacques eventually became the executive pastry chef and for 8 years this opportunity took him around the globe. In 1986, Jacques was awarded the prestigious M.O.F. (Meilleur Ouvrier de France) medal in pastry. He was (and still is) the youngest pastry chef in history to earn the distinction; he was only 26-years-old.In 1988, he ventured to the U.S. as the corporate pastry chef for Ritz Carlton Hotels and was headquartered in Atlanta, Georgia. In 1989, the legendary restaurateur Sirio Maccioni invited Jacques to New York City to work at his world-famous restaurant, Le Cirque, as the executive pastry chef. For 11 years, Jacques served his cutting-edge, magical, and memorable desserts to presidents, kings, and celebrities at the iconic restaurant.Through his early years as a pastry chef, Jacques developed a deep affinity and love for chocolate. He fulfilled his American dream in 2000 with the opening of his first chocolate store and factory, Jacques Torres Chocolate in the DUMBO neighborhood of Brooklyn. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate. Jacques and his chocolate became an instant success attracting fans from all over the country. In 2004, he opened his second chocolate factory in the Soho neighborhood of New York City on Hudson Street. The demand for his confections grew rapidly, so he opened more stores throughout Manhattan, including ice cream locations. In 2013, Jacques moved his two production facilities (from DUMBO and Soho) to one state-of-the-art 40,000-square-foot chocolate manufacturing plant at the Brooklyn Army Terminal in Sunset Park, Brooklyn. There are three retail locations throughout New York City.Jacques prides himself on specializing in fresh, handcrafted chocolates using premium ingredients free of preservatives and artificial flavors. From sourcing the perfect cacao beans to techniques steeped in tradition, Jacques combines genuine passion with handcrafted mastery to produce purely delicious, real chocolate. His motto is, "Real is my promise to you." Food & Wine's Editorial Guidelines Updated on June 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Active Time: 45 mins Total Time: 2 hrs 45 mins Yield: 4 Ingredients 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 Directions 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. 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. 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. Notes 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. Rate it Print