Teriyaki Chicken with Savoy Cabbage and Scallions
4-6 boneless skinless chicken thighs
1 small savoy cabbage - thinly sliced
5 scallions - sliced into 2 inch pieces
1/2 cup mirin
1/4 cup soy sauce
2 tablespoons honey
2 cups cooked brown or white rice
In small sauce pan over low heat combine mirin, soy sauce and honey and cook until slightly thick about 20 minutes. Sauce will thicken more as it cools.
Place chicken thighs in a dish and brush with about 1 T of sauce, both sides let sit 20 minutes. Meanwhile slice cabbage and sauté over medium-high heat, set aside in bowl. In same pan over medium-high heat, add 1 T oil and sauté scallions until charred, rest aside. In same pan over medium heat cook chicken. Cook 7-10 minutes turning occasionally until done. Place on cutting board to rest.
In serving bowl, put rice on bottom, arrange cabbage then scallions over rice. Slice chicken into 1/2 strips and add to bowl. Drizzle some sauce over chicken and reserve the rest to serve with the dish. Sprinkle with sesame seeds. Serve immediately. Serves 4-6.
Kunde Family Winery Syrah or Kunde Family Winery Chardonnay – Wildwood Vineyard