Pan-fried Chicken & Cabbage + 3 Other Veggies

Name: Pan-fried Chicken & Cabbage + 3 Other Veggies
Yield: 2 servings
Cuisine: American
Ingredients: 400 grams Chicken (chopped); 150 grams Cabbage; 100 grams Spinach; 100 grams Shimeji mushrooms; 50 grams Red pepper; 1 tbsp Soy sauce; 1 tbsp Mirin; 1 Salt and pepper

cookpad.japan @cookpad_jp

I added three kinds of vegetables to my recipe for Pan-fried Chicken & Cabbage.

I couldn't find a whole chicken thigh piece, so I used chopped pieces instead.
I prefer using a whole piece and slicing after cooking since it makes the meat more tender.
Covering the frying pan with a lid to steam cook is the key to this recipe. Start with the vegetables that take longer to cook. Recipe by Purple tantan

I added three kinds of vegetables to my recipe for Pan-fried Chicken & Cabbage.

cookpad.japan @cookpad_jp

I added three kinds of vegetables to my recipe for Pan-fried Chicken & Cabbage.

Saved

Ingredients

2 servings

400 gramsChicken (chopped)
150 gramsCabbage
100 gramsSpinach
100 gramsShimeji mushrooms
50 gramsRed pepper
1 tbspSoy sauce
1 tbspMirin
1Salt and pepper

Saved

Steps

1

Season the chicken with salt and pepper and place them skin side down in a non-stick frying pan.
2

Cover with a lid and turn on the heat. When the chicken becomes fragrant, turn them over.
3

Add the shimeji mushrooms and red pepper. Cover again and continue to cook.
4

Add the cabbage and cover again. Continue to cook.
5

Add the spinach, soy sauce, and mirin. Mix all together.
6

It is done!
7

Transfer to a large serving plate to share.
8

This is a lunch box version. Put cooked rice in a resealable plastic container and arrange the chicken and vegetables on top. The rice soaks up the moisture from the veggies, so you won't have any leaking.