Pan-fried Chicken & Cabbage + 3 Other Veggies
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
Pan-fried Chicken & Cabbage + 3 Other Veggies
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
Cooking Instructions
- 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.
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