Ginger-Marinated Chicken with Onions and Peppers

• 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

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. Add the chicken breasts and turn to coat with the marinade.
3. Cover and refrigerate for at least 2 hours or up to 4 hours.
4. In a large skillet, heat the remaining 2 tablespoons of olive oil.
5. Add the chicken breasts and cook over moderately high heat until golden and nearly white throughout, about 7 minutes per side.
6. Transfer the chicken to a plate.
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. Reduce the heat to moderate, cover and cook for 5 minutes, stirring occasionally.
9. Return the chicken to the skillet, nestling it into the onions and peppers.
10. Cover and cook for 5 minutes longer.
11. Uncover and add the honey.
12. Cook over high heat, stirring and turning the chicken breasts, until the honey caramelizes, 1 to 2 minutes.
13. Season with salt and pepper and serve right away.

extravirgin olive oil, ginger, cayenne pepper, salt, skinless, onions, red bell peppers, honey

Taken from www.foodandwine.com/recipes/ginger-marinated-chicken-onions-and-peppers (may not work)