Ginger-Marinated Chicken with Onions and Peppers
Serves 4
Ingredients
1/4 cup extra-virgin olive oil, divided
2 TB finely grated fresh ginger
1/2 tsp cayenne pepper
Salt and freshly ground black pepper
Four 6-oz 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
Mix together half the olive oil, ginger, cayenne, 1 teaspoon of salt and 1/2 teaspoon of black pepper in a medium bowl. Add the chicken and turn to coat a few times to coat. Cover with plastic wrap and place in the refrigerator for 2 to 4 hours.
Heat the rest of the oil in a large skillet over medium-high heat. Gently place the chicken in the skillet and cook until browned, 6-7 minutes per side. Remove the chicken to a plate and keep warm.
Add the peppers to the skillet; cook for 3 minutes, scraping up the brown bits from the bottom of the pan (use a little water to deglaze, if necessary). Reduce the heat to medium, cover, and continue cooking for 5 minutes, stirring occasionally.
Add the chicken and any accumulated juices back to the skillet, nestled into the onions and peppers. Cover and cook for an additional 5 minutes, then uncover and add the honey. Turn the heat up to high and stir/turn the chicken until the honey caramelizes, 1 to 2 minutes. Season with salt and pepper and serve immediately with rice.
Recipe from foodandwine.com (source recipe)
The CookingBites recipe challenge: ginger
Serves 4
Ingredients
1/4 cup extra-virgin olive oil, divided
2 TB finely grated fresh ginger
1/2 tsp cayenne pepper
Salt and freshly ground black pepper
Four 6-oz 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
Mix together half the olive oil, ginger, cayenne, 1 teaspoon of salt and 1/2 teaspoon of black pepper in a medium bowl. Add the chicken and turn to coat a few times to coat. Cover with plastic wrap and place in the refrigerator for 2 to 4 hours.
Heat the rest of the oil in a large skillet over medium-high heat. Gently place the chicken in the skillet and cook until browned, 6-7 minutes per side. Remove the chicken to a plate and keep warm.
Add the peppers to the skillet; cook for 3 minutes, scraping up the brown bits from the bottom of the pan (use a little water to deglaze, if necessary). Reduce the heat to medium, cover, and continue cooking for 5 minutes, stirring occasionally.
Add the chicken and any accumulated juices back to the skillet, nestled into the onions and peppers. Cover and cook for an additional 5 minutes, then uncover and add the honey. Turn the heat up to high and stir/turn the chicken until the honey caramelizes, 1 to 2 minutes. Season with salt and pepper and serve immediately with rice.
Recipe from foodandwine.com (source recipe)
The CookingBites recipe challenge: ginger
