Sticky honey garlic chicken skillet

# 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, or canned and 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

# How to Make It:

01 - Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper. Dust lightly with cornstarch, shaking off excess to avoid clumping.

02 - In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sriracha if using. Set mixture aside.

03 - Heat vegetable oil in a large skillet over medium-high heat until shimmering. 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 bell pepper pieces and pineapple chunks. Sauté for 3 to 4 minutes until slightly caramelized and tender.

05 - Return chicken thighs to the skillet with vegetables and fruit. Pour prepared sauce over all ingredients. Reduce heat to medium, cover with lid, and simmer for 10 to 12 minutes, turning chicken once halfway through, until fully cooked and sauce thickens.

06 - Uncover skillet and cook for 2 to 3 additional minutes if needed to reduce sauce to a sticky glaze consistency, stirring gently.

07 - Transfer skillet contents to a serving platter. Garnish with sliced green onions and sesame seeds. Serve hot over steamed jasmine rice or quinoa.

# Expert Advice:

01 -

One skillet means minimal cleanup, which honestly matters more at the end of a long day than any cooking show will admit.
The sauce is so sticky and glossy it looks restaurant-quality, but you literally just whisk five ingredients together.
Chicken thighs stay impossibly tender because they're naturally forgiving, unlike the white meat that can dry out if you blink.
It's naturally dairy-free but tastes indulgent, which feels like you're getting away with something delicious.

02 -

Don't skip the drying step on the chicken—I learned this the hard way when my first attempt steamed instead of seared, and the difference between a golden crust and pale, flabby chicken is honestly night and day.
The sauce will look thin when you first pour it in, but it thickens dramatically in the last few minutes of cooking, so trust the process and don't panic and add cornstarch slurry unless you really need it.

03 -