Honey-Glazed Ethiopian Chicken Tibs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Sautéed chicken cubes tossed with onions, bell peppers, and a honey-berbere glaze for a sweet and spicy flavor balance. This ethiopian-inspired chicken ready in about 30 minutes pairs boneless chicken thighs, diced, medium yellow onion, sliced, medium red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless chicken thighs, diced
• 1 medium yellow onion, sliced
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 1 tbsp berbere spice
• 2 tbsp honey
• 3 cloves garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb diced boneless chicken thighs and cook for 5-7 minutes until browned on all sides and cooked through.
2. Step 2: Add 1 medium sliced yellow onion, 1 medium sliced red bell pepper, and 1 medium sliced green bell pepper. Sauté for 4-5 minutes until vegetables are tender-crisp.
3. Step 3: Stir in 1 tbsp berbere spice, 3 minced garlic cloves, 2 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 more minutes, tossing to coat everything in a glossy, fragrant glaze.
4. Step 4: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley for a fresh finish. Serve immediately with injera or rice.