Sticky Honey Garlic Chicken (Printable)

Tender chicken thighs glazed in honey garlic sauce with caramelized pineapple and colorful bell peppers.

# What You'll Need:

→ 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 and 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, shaking off any 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 vegetable oil in a large skillet over medium-high heat. Add chicken thighs and sear for 3 to 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 to 4 minutes until slightly caramelized.
05 - Return chicken to the skillet. Pour prepared glaze over all ingredients. Reduce heat to medium, cover with lid, and simmer for 10 to 12 minutes, turning chicken once, until cooked through and sauce thickens.
06 - Uncover skillet and cook for 2 to 3 additional minutes if needed to reduce sauce to a sticky consistency.
07 - Top with sliced green onions and sesame seeds. Serve immediately over steamed jasmine rice or quinoa.

# Expert Tips:

01 -
  • The sauce clings to each piece of chicken like it was made just for it, sticky and glossy without feeling heavy or overdone.
  • You're done in under 45 minutes, including prep, which means dinner happens before anyone gets cranky.
  • Pineapple and peppers caramelize right alongside the chicken, creating little pockets of sweetness that make you want another bite.
02 -
  • If your sauce still looks thin after cooking, don't panic—uncover and turn the heat up just slightly for those final minutes; the cornstarch on the chicken plus the honey will thicken it into that glossy glaze you're after.
  • Don't skip patting the chicken dry; wet chicken will steam and never brown, and browning is where most of the flavor comes from in this dish.
03 -
  • Toast the sesame seeds lightly in a dry pan for 30 seconds before sprinkling them on—they taste deeper and nuttier, which adds another layer to the finished dish.
  • If you're cooking for someone with soy allergies, swap in tamari (which is usually gluten-free) and the sauce tastes nearly identical; the flavors are forgiving enough to handle small substitutions.
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