Sticky Honey Garlic Chicken (Printable)

Tender chicken thighs glazed in honey garlic sauce with pineapple and bell peppers in a vibrant one-pan dish.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons cornstarch

→ Sauce

05 - 1/3 cup honey
06 - 1/4 cup low-sodium soy sauce
07 - 3 tablespoons rice vinegar
08 - 4 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1 tablespoon sriracha or chili garlic sauce (optional)

→ Vegetables & Fruit

11 - 1 tablespoon vegetable oil
12 - 1 cup fresh pineapple chunks
13 - 1 red bell pepper, cut into 1-inch pieces
14 - 1 green bell pepper, cut into 1-inch pieces
15 - 3 green onions, sliced
16 - Sesame seeds, for garnish

# Directions:

01 - Pat chicken thighs dry with paper towels. Season both sides with salt and pepper. Dust lightly with cornstarch and shake off excess.
02 - In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sriracha if using. Set aside.
03 - Heat oil in a large skillet over medium-high heat. Add chicken thighs and sear 3-4 minutes per side until golden brown. Transfer to a plate.
04 - In the same skillet, add bell pepper pieces and pineapple chunks. Sauté for 3-4 minutes until slightly caramelized.
05 - Return chicken to the skillet. Pour sauce over all ingredients. Reduce heat to medium, cover with lid, and simmer for 10-12 minutes, turning chicken once, until cooked through and sauce thickens.
06 - Uncover skillet and cook 2-3 additional minutes if needed to reduce sauce to a sticky glaze consistency.
07 - Garnish with sliced green onions and sesame seeds. Serve hot over steamed jasmine rice or quinoa.

# Expert Advice:

01 -
  • The chicken thighs stay impossibly tender while the sauce clings to them like silk, all happening in under 40 minutes.
  • Everything cooks in one skillet, which means fewer dishes and more time actually enjoying the meal with people you care about.
  • That sticky glaze hits a perfect balance between sweet, savory, and garlicky that somehow tastes even better the next day.
02 -
  • Don't skip patting the chicken dry—moisture is the enemy of a proper sear, and a proper sear is what makes this dish taste restaurant-quality.
  • Watch that sauce in the final minutes; it can go from perfect glaze to burnt in about 30 seconds if your heat is too high.
03 -
  • If your sauce isn't thickening properly by the end, you can make a quick slurry of cornstarch and water to stir in at the very last moment.
  • Leftovers are almost better the next day when the flavors have melded together completely, so don't hesitate to make extra.
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