Sweet Sticky Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1/4 teaspoon pepper
02 -
4 boneless, skinless chicken thighs
03 -
1 tablespoon sesame oil
04 -
1/2 teaspoon salt
→ Vegetables and Aromatics
05 -
1 red bell pepper
06 -
3 minced garlic cloves
07 -
1 teaspoon grated ginger
08 -
20 ounces natural juice pineapple, canned and drained
→ Sauce
09 -
1/3 cup hoisin sauce
10 -
1/2 cup pineapple juice
11 -
2 tablespoons honey
12 -
2 tablespoons soy sauce
13 -
1 tablespoon cornstarch
14 -
1/3 cup chicken broth
15 -
1/4 cup water
→ Garnish
16 -
1 tablespoon sesame seeds
17 -
1 tablespoon sliced green onions
# Instructions:
01 -
Sprinkle some salt and pepper on the chicken thighs to flavor them.
02 -
Warm up sesame oil in a large wok or skillet on high. Once it's hot, toss in the chicken and sauté until all sides are golden brown.
03 -
Keep using the same pan. Toss in the garlic and ginger, cooking until they smell amazing. Next, add the bell pepper and stir for a couple of minutes.
04 -
Mix in the pineapple chunks, honey, pineapple juice, soy sauce, hoisin, and chicken broth. Stir everything together so it combines nicely.
05 -
In a small bowl, whisk water and cornstarch until smooth. Pour this mix into the pan, stirring as you go.
06 -
Put on a lid and let the mixture gently simmer for about 5–7 minutes. The chicken should cook through, and the sauce will thicken up.
07 -
Take the skillet off the heat. Sprinkle sesame seeds and green onions on top, then dish it out with some rice on the side.
# Notes:
01 -
Once cooled, store leftovers in a sealed container in the fridge for 3–4 days.
02 -
Reheat the leftovers in the microwave for a quick option, or warm them in a 350°F oven until hot.
03 -
To freeze, make sure the dish is cool and pack it into a freezer-safe airtight container. It will keep for 2–3 months.