Juicy chicken thighs get seared until deeply golden, then simmered in a glossy sauce built from tamari, honey, mirin, fresh ginger, and garlic until it thickens into a rich, sticky glaze. The arrowroot slurry is what gives that glaze its clean, glossy coating power, so every bite of chicken comes out lacquered rather than just brushed. Serve it over brown rice with steamed broccoli for a well-rounded plate, then finish with a scatter of sesame seeds and scallions for crunch and color. It's the kind of weeknight dinner that feels like takeout but comes together in one skillet, and it's a solid pick for a gluten free table since tamari brings that same deep, savory backbone. Reduce the sauce until it clings to the back of a spoon, and you've got a restaurant-quality glaze without any special equipment. This one's easy to keep in regular rotation.
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In a small bowl, whisk together the tamari, honey, mirin, grated ginger, and minced garlic until combined. In a separate small bowl, stir the arrowroot starch into the cold water until dissolved; set both aside.
Pat the chicken thighs dry with paper towels and season both sides with the salt and black pepper.
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