8 boneless, skinless, chicken thighs, rinsed and patted dry
2 Tbsp apple cider vinegar
2 Tbsp soy sauce
2 Tbsp maple syrup
2 Tbsp vegetable oil
1/4 tsp red chili pepper flakes
Salt and pepper, to taste
Heat oil in a large skillet, over medium-high heat.
Season chicken thighs with salt and pepper. Add to skillet.
Cook for 3-4 minutes, or until they start to brown, then flip and cook an additional 3-4 minutes.
In a medium bowl, combine apple cider vinegar, soy sauce, maple syrup, and red pepper. Pour over chicken in skillet.
Bring to a boil, and immediately reduce heat.
Simmer until thickened to a glaze-like consistency, about 5-10 minutes. Flip every minute or so to ensure chicken is coated.