Categories: Chicken, Main Dish, Mark Bittman
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 lbs boneless skinless chicken breasts, cut into 1/2 inch cubes
- salt
- black pepper
- 2 garlic cloves, sliced
- 1 red onion, sliced
- 1/2 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 2 tablespoons drained capers, for garnish
Directions
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Heat the oil in a skillet over med-high heat. Add in chicken pieces and cook, stirring occasionally, until lightly browned and cooked through; seasoning to taste with salt and pepper, about 10 minutes.
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Remove to a serving dish.
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Add garlic and onion to the skillet; cook/stir occasionally, until the onion is slightly softened, about 3 minutes.
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Stir in the orange juice, lemon juice, lime juice, and honey; cook only until the honey has completely dissolved, about 30 seconds.
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Pour the onion-citrus mixture over the chicken; garnish with capers and serve.