Golden, seared chicken thighs get all the caramelized edges you want from a hot skillet, then simmer in a glossy sauce built from tamari, maple syrup, rice vinegar, and fresh grated ginger until it thickens into something you'll want to spoon over every bite. The cornstarch slurry does the real work here, pulling the sauce into that sticky, clingy finish that coats the chicken instead of pooling in the pan. A scatter of scallion greens and sesame seeds on top adds crunch and color without any fuss. It's weeknight-friendly, comes together in one skillet, and reads like something from a takeout menu without needing to leave the house. This one's a solid pick for a gluten free dinner rotation, since the flavor comes together with pantry staples rather than anything fried or breaded. Serve it over rice with the extra sauce spooned on top for the full effect.
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Pat the chicken thighs dry with paper towels and season both sides with the salt and pepper.
In a small bowl, whisk together the tamari, maple syrup, rice vinegar, grated ginger, and sesame oil. In a separate small bowl, stir the cornstarch into the water until dissolved, then stir the slurry into the sauce mixture. Set aside.
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