What you will need
2 cups White Rice
1 tsp grated Ginger
2 Tbsp Water
2 Tbsp Mirin
2 Tbsp Soy Sauce
1 Tbsp Sugar
1/2 head Cabbage
1 lb boneless Chicken Thighs
2 Tbsp Olive Oil(Nutritional facts 124 calories, 1.16 g fat, 25.12 g carbohydrates, 2.96 g protein, 0 mg cholesterol, 350 mg sodium)
How to cook
Cook 2 cups of white rice. If you don't have a rice cooker, check out the attached recipe describing how to make white rice without a rice cooker.
Peel a chunk of ginger with a spoon. A spoon will help you get into the weird corners of a chunk of ginger. Grate or mince the ginger until you have about 1 Tbsp of finely chopped or grated ginger.
Place the water in a small mixing bowl.
Add the mirin.
Add the soy sauce.
Add the sugar.
Add the grated ginger.
Warm the mixture enough to dissolve the sugar. Whisk it up.
Pour the marinade over the chicken thighs. Marinate at room temperature for 15 or 20 minutes. Meanwhile you can slice up the cabbage.
Halve the cabbage and remove the core. Slice the cabbage as thin as possible. A head of cabbage will go a long way, so you may only need 1/4 of the cabbage.
Warm some oil in a heavy skillet over medium heat.
When the oil begins to smoke, add the chicken. Cook until each chicken thigh is darkened on both sides.
Pour in the remaining teriyaki sauce and reduce until sauce is thickened.
Slice up the chicken thighs into strips and serve over rice and cabbage.