1/2 cup maple syrup
2 Tbsp cider vinegar
2 Tbsp soy sauce
2 Tbsp dry sherry or chicken broth
1 Tbsp minced fresh ginger
2 clove garlic, minced
1/2 tsp ground pepper
2 tsp canola oil
6 boneless skinless chicken thighs
Combine sauce ingredients in a small pot. Bring to a boil and cook until the sauce thinly coats the back of a spoon (about 10-15 minutes).
Meanwhile, thinly slice the chicken and pat dry with a paper towel. Heat oil in a skillet over medium high heat and stir cook chicken until no pink remains (about 8 minutes). Remove any liquid from the skillet.
Add sauce to skillet and stir until chicken is well coated. Serve over steamed rice.
Variation: Add Sriracha or Sambal oelek to taste to give this dish some heat.