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 the pastry art. He made a name for himself as the executive pastry chef at Le Cirque for more than a decade and became an artisan, bean-to-bar chocolatier in 2000. 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