Teriyaki chicken with cabbage and mushrooms

April 6, 2019

This sweet and savory dish can be served over steamed rice which makes it a filling and delicious lunch or dinner meal.

Ingredients

2 boneless skinless chicken thighs
¼ Japanese cabbage, sliced
100g mushrooms
1 tablespoon cooking wine
1 teaspoon sugar
2 tablespoons soysauce
2 tablespoons mirin
katsuobushi (optional)

How to make

In a frying pan, heat oil over medium heat. Saute the cabbage over medium high heat, set aside.
Place the chicken in the same pan over medium heat and brown both sides.
Add the mushrooms and wine to the pan, cover and cook for 5 minutes.
Combine sugar, soysauce, mirin and add to the chicken. Cook until the sauce thickens. Sprinkle some katsuobushi on top. Serve immediately.
Serves 2.

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