Quick Asian Honey-Glazed Chicken

1. Trim boneless, skinless chicken thighs of all fat and slice into 1 to 2 inch chunks.
2. 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.
3. Tightly seal the bag and smoosh around until combined. Put it into the refrigerator and let it marinate for about an hour (or up to overnight).
4. 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. You’ll 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.
5. Cook uncovered over medium high heat for about 20 minutes. It should bubble gently and the marinade will reduce. Stir it frequently. As the marinade cooks down it will transform into a wonderful caramelized glaze. The longer it stays on the heat the darker it will become. Lower the heat and continue to stir to avoid burning. Remove from the pan when chicken is done and it’s the color you like.
6. Garnish with sesame seeds and sliced green onions, if you like and serve with rice.