Sticky Honey Garlic Chicken (Print-Friendly)

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

# 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 & 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

# How To Make It:

01 - Pat chicken thighs dry with paper towels. Season both sides with salt and pepper. Dust lightly with cornstarch, shaking 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 vegetable oil in a large skillet over medium-high heat. Add chicken thighs and sear 3 to 4 minutes per side until golden brown. Remove 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 sauce 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 2 to 3 additional minutes if needed to reduce sauce to a sticky glaze consistency.
07 - Transfer to serving plates. Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or quinoa.

# Expert Advice:

01 -
  • Tender chicken thighs stay juicy while the edges caramelize in ways breasts never could.
  • One skillet means you're not drowning in dishes, just savoring the meal.
  • That honey-garlic glaze tastes like you spent all afternoon cooking when really you didn't.
02 -
  • Don't skip the drying step; wet chicken won't brown, and browning is where the flavor magic lives.
  • Keep the heat at medium once the sauce goes in; high heat will scorch the honey and turn it bitter instead of glossy.
03 -
  • Mince your garlic fresh right before cooking; it oxidizes quickly and old minced garlic tastes papery instead of sharp and alive.
  • If your sauce isn't thickening in those last few minutes, mix a teaspoon of cornstarch with a tablespoon of water and stir it in; it'll turn glossy within a minute.
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