Easy Asian Chicken

It doesn’t get any easier than this.  Really.  It’s delicious - and it works.  Every time.  It’s a take-off of Cracker Barrel’s glazed chicken.  As usual, I’ve adapted it a bit and I hope you can add on or take away and make it your own!

So easy no recipe card is needed.

Use 6 to 8 boneless chicken thighs, trim of all fat and chop into big chunks.

Put into a large freezer bag and add 1 cup of bottled italian salad dressing (cheap dressing is totally fine), then add 1/2 cup of honey and a squeeze of lime juice.  I also add a teaspoon of red pepper flakes and 1/2 of one medium onion, chopped roughly.

Smush around in the freezer bag and let marinate at least an hour.

Get a cast iron pan or heavy fry pan hot over medium high heat, then add in the chicken mixture. I spoon mine in, rather than dumping it in.  If you spoon it it in, you will leave a bit of liquid in the bag which is fine.   Toss that.

Cook over medium high heat, it will bubble and reduce for about 20 minutes.  Stir it frequently.  Don’t leave the kitchen.  All of a sudden, you will notice it comes to a reduced sugary constancy and there is a glorious color emerging.  Stir it and turn it over, continue to cook and remove from heat when it the color is calling out to you that OMG this is ready and I must eat it.

Top with sliced green onion and a splash of sesame seeds.  Serve with rice or noodles.

Cheers!