Sticky Honey Garlic Chicken (Printable)

Tender chicken thighs glazed in honey garlic sauce with pineapple and bell peppers in one skillet.

# What You 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 or canned, drained
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 generously with salt and pepper. Dust lightly with cornstarch, shaking off any excess.
02 - In a small mixing bowl, whisk together honey, low-sodium 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 clean plate.
04 - In the same skillet, add red bell pepper pieces and green bell pepper pieces. Sauté for 3 to 4 minutes until slightly caramelized. Add pineapple chunks and cook for 1 minute.
05 - Return seared chicken to the skillet, positioning pieces among the vegetables. 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 the skillet and cook for 2 to 3 additional minutes if needed to reduce sauce to a sticky, glossy consistency coating the chicken and vegetables.
07 - Transfer to serving plates or a platter. Garnish with sliced green onions and sesame seeds. Serve hot over steamed jasmine rice or quinoa.

# Expert Suggestions:

01 -
  • The whole meal comes together in one skillet, which means less cleanup and more time enjoying what you cooked.
  • Chicken thighs stay impossibly tender and juicy, absorbing all that sticky, tangy-sweet glaze without drying out.
  • It tastes restaurant-quality but comes together faster than most takeout, and your kitchen will smell incredible.
02 -
  • Don't skip drying the chicken before searing—any moisture on the surface stops it from browning properly and creates steam instead of that beautiful golden crust.
  • If your sauce seems too thin after cooking, uncover the pan and let it bubble away for another minute or two; it will tighten up as it reduces and the cornstarch sets.
03 -
  • Save a tablespoon of the sauce before adding the chicken—drizzle it over the finished rice for an extra punch of flavor that makes people ask what your secret is.
  • If you're cooking for someone with a milder palate, skip the sriracha entirely or mix it into their portion after plating; the honey and garlic give plenty of flavor on their own.
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