6 boneless chicken thighs
2 tablespoons apple cider
2 tablespoons gluten free soy sauce
3 tablespoons pure maple syrup
1/2 teaspoon ground pepper
2 tablespoons paprika
2 tablespoons cooking oil
1/2 teaspoon basil
1. Combine cider, soy sauce, maple syrup, salt, pepper and paprika. Rub the mixture on chicken evenly. Marinate up to 24 hours.
2. In a pan, heat cooking oil in medium heat. Cook chicken (save the maple mixture) for about (3- 4 min) or until lightly brown. Flip over and brown the other side.
3.Pour the rest of the maple mixture into the pan and bring it to boil.
turn the heat to low and cook until the chicken is fully cook and the maple mixture turns thick.
4. Serve on top of rice and with your favorite vegetables.