Pan-fried Chicken & Cabbage + 3 Other Veggies

1. 1

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

2. 2

   Cover with a lid and turn on the heat.

3. 3

   When the chicken becomes fragrant, turn them over.

4. 4

   Add the shimeji mushrooms and red pepper.

5. 5

   Cover again and continue to cook.

6. 6

   Add the cabbage and cover again.

7. 7

   Continue to cook.

8. 8

   Add the spinach, soy sauce, and mirin.

9. 9

   Mix all together.

10. 10

    It is done!

11. 11

    Transfer to a large serving plate to share.

12. 12

    This is a lunch box version.

13. 13

    Put cooked rice in a resealable plastic container and arrange the chicken and vegetables on top.

14. 14

    The rice soaks up the moisture from the veggies, so you won't have any leaking.

* Per serving · 4 servings · Values may vary.

No additional tips available.