# 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 generously with salt and pepper. Dust lightly with cornstarch and shake off 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 and green bell pepper pieces along with pineapple chunks. Sauté for 3 to 4 minutes until slightly caramelized.
05 - Return chicken thighs 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 for 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 immediately over steamed rice or quinoa.
