Quick Asian Honey-Glazed Chicken

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   Trim boneless, skinless chicken thighs of all fat and slice into 1 to 2 inch chunks.

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   Place chicken into a large zip-lock bag and add the bottled Italian salad dressing (I use an inexpensive store brand), then add the honey, lime juice, and red pepper flakes.

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   Tightly seal the bag and smoosh around until combined.

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   Put it into the refrigerator and let it marinate for about an hour (or up to overnight).

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   4.

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   Heat a cast iron pan or heavy fry pan over medium high heat, then add the chicken mixture with a slotted spoon, or your clean hands.

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    Youll want to avoid dumping it in as that will be too much marinade in the pan, although you do want at least 1/2 cup of the marinade to cook with the chicken.

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    5.

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    Cook uncovered over medium high heat for about 20 minutes.

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    It should bubble gently and the marinade will reduce.

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    Stir it frequently.

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    As the marinade cooks down it will transform into a wonderful caramelized glaze.

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    The longer it stays on the heat the darker it will become.

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    Lower the heat and continue to stir to avoid burning.

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    Remove from the pan when chicken is done and its the color you like.

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    6.

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    Garnish with sesame seeds and sliced green onions, if you like and serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.