Ginger-Marinated Chicken with Onions and Peppers
Ginger-Marinated Chicken with Onions and Peppers is a gluten free, dairy free, and primal main course. This recipe serves 4. One portion of this dish contains approximately 37g of protein, 18g of fat, and a total of 422 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, ginger, onions, and a few other things to make it today.
Instructions
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.