12 boneless skinless chicken thighs
  2 tbsp. olive oil
  1 tsp Chinese five spice powder
  ½ cup Pure Infused Maple Gastrique. (Maple syrup, Ginger & Apple Cider Vinegar)
  3 tbsp. low sodium soy sauce
  1 tsp sesame oil
  1 garlic clove, grated
  pinch salt and pepper
  1 tbsp. cornstarch
  sliced green onions to garnish

INSTRUCTIONS

1. Preheat the oven to 400 degrees and heat an oven proof skillet over medium high.
2. Add the olive oil to the skillet.
3. Sprinkle the chicken with five spice powder and cook the chicken on one side in the skillet for about 5 minutes or until nicely browned. Meanwhile prepare the glaze.
4. In a medium sauce pan combine the maple syrup, soy sauce, sesame oil, garlic, salt and pepper over medium heat. Whisk until the mixture begins to boil slightly. Take a small amount of the liquid out and combine it with the cornstarch in a small bowl. Add the cornstarch back into the sauce pan and continue whisking until the sauce thickens.
5. Flip the chicken over and pour the sauce evenly over the chicken.
6. Place the skillet in the oven and cook for 30 minutes.
7. Once cooked, remove the skillet from the oven and garnish with sliced green onions if desired.