1. 1

   Step 1

   Cut 2 chicken thigh fillets (about 350g/12oz) into bite-sized pieces.

2. 2

   Step 2

   Finely julienne 1/2 cup of carrot and 1/4 cup of capsicum.

3. 3

   Step 3

   Shred 2 cups of cabbage and set aside with the other vegetables.

4. 4

   Step 4

   In a small bowl, combine 1 1/2 tbsp soy sauce, 1 1/2 tbsp cooking sake, 1 1/2 tbsp mirin, and 2 tsp sugar.

5. 5

   Step 5

   Heat a pan over medium-high heat.

6. 6

   Step 6

   Place the chicken fillets in the pan, skin-side down.

7. 7

   Step 7

   Pan-fry the chicken for 5 minutes until the skin is golden brown.

   Timer 5 min
8. 8

   Step 8

   Flip the chicken pieces over.

9. 9

   Step 9

   Cook the other side for 3 minutes.

   Timer 3 min
10. 10

    Step 10

    Pour the prepared soy sauce mixture into the pan.

11. 11

    Step 11

    Simmer the sauce for 2 minutes until it thickens and coats the chicken.

    Timer 2 min
12. 12

    Step 12

    Arrange the shredded cabbage, carrot, and capsicum on a plate.

13. 13

    Step 13

    Place the cooked chicken on top of the vegetables.

14. 14

    Step 14

    Drizzle the remaining pan sauce over the chicken.

15. 15

    Step 15

    Garnish with a sprig of parsley or mint and serve immediately.

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