# What You’ll Use:
→ 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, 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:
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 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 sauce over all ingredients. Reduce heat to medium, cover, and simmer for 10 to 12 minutes, turning chicken once, until cooked through and sauce is thickened.
06 - Uncover skillet and cook 2 to 3 more minutes if needed to reduce sauce to a sticky glaze consistency.
07 - Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or quinoa.
