Ginger-Marinated Chicken with Onions and Peppers

1. 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.

2. 2

   Add the chicken breasts and turn to coat with the marinade.

3. 3

   Cover and refrigerate for at least 2 hours or up to 4 hours.

4. 4

   In a large skillet, heat the remaining 2 tablespoons of olive oil.

5. 5

   Add the chicken breasts and cook over moderately high heat until golden and nearly white throughout, about 7 minutes per side.

6. 6

   Transfer the chicken to a plate.

7. 7

   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.

8. 8

   Reduce the heat to moderate, cover and cook for 5 minutes, stirring occasionally.

9. 9

   Return the chicken to the skillet, nestling it into the onions and peppers.

10. 10

    Cover and cook for 5 minutes longer.

11. 11

    Uncover and add the honey.

12. 12

    Cook over high heat, stirring and turning the chicken breasts, until the honey caramelizes, 1 to 2 minutes.

13. 13

    Season with salt and pepper and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.